Ground beef and eggplant curry - pressure cooker
Persons
5
Ingredients
- 2 eggplants (about 500g) - cut into 1cm cubes
- 2 garlic cloves - finely chopped
- 650g ground beef
- 1 onion - cut into 1cm cubes
- Ingredient A -
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp balsamic vinegar
- 1 tsp bouillon Beef or bouillon cubes, beef
- 460g water
- Ingredient B -
- 140 to 150g Japanese curry roux
- 1 tbsp curry powder
- 1 tbsp soy sauce
- sash of salt to taste
Instructions
- 1. In a pressure cooking pot , heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add onion and eggplants, cook until wilted. Add ground beef and continue stir frying about 2 mins.
- 2. Add all the ingredient A and secure the pressure cooker lid. Bring pressure to high over medium heat. Once at high pressure, then reduce the heat to low and cook for 10 minutes.
- 3. Remove the pressure cooker from the heat and let the pressure come back down naturally, for about 15 minutes.
- 4. Remove the lid and add ingredient B. Stir until melted in. Adjust the taste, adding more salt if you like.
- Serve with hot steamed rice!
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