Product:
Duo Crisp with Ultimate Lid

Ingredients

• Cooking oil
• 1 onion
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp mild curry powder
• 1 tsp mild chilli powder
• 1 tsp garam masala
• 500 g beef mince
• 2 tbsp tomato paste
• 1 cinnamon stick
• 250 ml water or chicken stock
• 125 ml coconut milk
• 400 g tin lentils
• 15 g coriander
• 120 g frozen peas
• 800 g potato
• 30 g butter
• ½ tsp curry powder
• 110 ml milk
• Salt and pepper

Instructions

1. Select Saute and add the oil and onions.
2. Saute until the onions begin to brown slightly and soften. Then add the ginger and garlic and fry until fragrant.
3. Add the rest of the spices and chilli powder, followed by the mince, and cook until golden brown.
4. Add the tomato paste and fry for 1 minute. Add the cinnamon stick, water and coconut milk and stir everything together.
5. Scatter the drained and rinsed lentils over the top of the browned mince, but do not stir. Then select cancel.
6. Place the trivet into the inner pot, over the curry mixture. Place a suitably sized bowl for the cut potatoes covered in boiling water that will fit into the inner pot, on top f the trivet.
7. Secure and lock the lid, ensuring the pressure cooking cover is in place.
8. Select Pressure Cook followed by a quick pressure release, and set the time for 12minutes.
9. Melt the butter in the microwave with the curry powder, then add the milk and warm the mixture gently.
10. Once the pressure cooking program finishes, open the lid and remove the bowl of potatoes and the trivet.
11. Drain the potatoes and mash them in the bowl along with the warm spiced butter and milk mix then season to taste.
12. Stir the coriander through the mince mixture, along with the frozen peas.
13. Top the meat with the mashed potato and remove the pressure cooking cover, then secure the lid.
14. Select Air Fry, and set the temperature to 190°C and time for 12 mins and cook until the potato is crisp and golden.
15. Garnish with more coriander and serve.