I love my Instant Pot. It’s a slow cooker, it’s a pressure cooker… on Sunday I cooked three separate things in it. This is the middle one.

Gemsbok shin curry, recipe adapted from Food & Home’s Blesbok curry.

Instant Pot on saute, 20ml oil, fry one chopped onion for about five minutes. Add some ginger and some garlic, I use the little plastic jars from the Spar because I’m lazy. Add half a teaspoon or so chili flakes. Give it a few minutes.

Add 400 to 500g meat, in 1cm-ish cubes. Give it a few more minutes.

Add 1/2 tsp turmeric, 1/2 tsp cayenne pepper, 1 tsp ground coriander seeds, 1 tin chopped peeled tomatoes, mix it all up, let it simmer a bit. Add a couple cardamom pods and some cinnamon (I used about half a teaspoon ground cinnamon).

Add six to eight baby potatoes, halved.

Close the lid, set to pressure cook for 15 minutes, have a beer.

Depressurise, stir in about a teaspoon garam masala, let rest while you quickly rinse the pot and use it to boil some rice (2 minutes at pressure, maybe five minutes total).

 



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