Butter Bean and Lamb Curry

"A firm favourite in my house, we have it almost every week and it saves me when I quickly need to sort out supper, because it's such a fuss free curry recipe and making it in the @instantpotsa Pro guarantees the most tender meat and does all the work for you so you can get on with everything else while your curry is cooking". 
 
Serves: 8
Difficulty: Easy
Preparation: 15 minutes
Cooking: 30 minutes
 
Ingredients:
4 tablespoons olive oil
1 onion finely chopped
750g Halaal Free Range Lamb Knuckles, washed
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cumin
1 tablespoon roasted masala
½ teaspoon ground turmeric
1 heaped teaspoon garlic, ginger and red chillie wet masala (adjust to preference)
Salt to taste
1 x 400g tin diced tomatoes
1 x 400g tin butter beans
1 teaspoon brown sugar (adjust to preference)
2 tablespoons tomato paste
Handful of fresh coriander, roughly chopped
 
Method:
1. Set the Instant Pot to sauté function then sauté the onions in the olive oil until translucent
2. Add the lamb and allow the meat to brown
3. Add all the spices and salt, stir until the meat is coated and the spices are fragrant then add stir in the diced tomatoes and a half cup water.
4. Seal with the Instant Pot lid and set on the high pressure cook function for 20 minutes. When the cooking has completed, quick release the steam and remove the lid.
5. Finally stir in the butter beans, sugar and tomato paste and on the sauté function, allow to cook for a further 5 minutes.
6. Finally garnish with the fresh coriander and serve with your preferred side, i.e. basmati rice, roti or naan.