Curry Lentils with Lamb


  • Serves 4
  • 1¼ lb. lamb fillets
  • Salt
  • 2 Tbsp. olive oil
  • ½ tsp. fresh thyme chopped
  • ½ tsp. fresh rosemary chopped
  • 2 Tbsp. olive oil
  • 2 cups shallots. peeled, in wedges
  • 4 cups carrots, peeled, sliced
  • 1 bunch spring onions, cut into rings
  • 1 clove of garlic, finely chopped
  • 1 cup Pardina lentils
  • 3 cups lamb stock
  • 3 Tbsp. oyster sauce
  • 3 Tbsp. curry
  • 3–4 red onions cut into wedges
  • 1 tsp. sea salt
  • ¼ tsp. fresh ground pepper
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. honey
  • ½ bunch parsley, finely chopped

Preparation Instructions

1.Salt lamb fillets lightly, fry on all sides in the pressure cooker skillet. Remove and set aside.

2.Add the oil to the meat juice in the pressure cooker.

3.Braise the shallot wedges, sliced carrots, spring onions, and garlic.

4.Add the uncooked lentils, pour in the lamb stock, close the pressure cooker.

5.Heat the pressure cooker until maximum pressure is achieved.

6.Reduce heat and cook 10 minutes.

7.While the vegetables are cooking, cut the lamb into slices. Cover in a marinade of oyster sauce and curry.

8.Skewer the lamb slices, inserting a piece of red onion between the slices, and place the kebabs in the steamer inset.

9.After the lentils have finished cooking, slowly release the steam.

10.Use the tripod to elevate the steamer inset containing the meat above the lentils and vegetables, and, without heating any further. Close and lock the lid. Cook 3 minutes. Release pressure by slowly pushing the knob on the handle.

11.When all the steam is released, open the lid. Remove the steamer inset and tripod.

12.Season the lentil mixture with curry, salt, pepper, balsamic vinegar, and honey.

13.Sprinkle with parsley, and serve on plates with the lamb kebabs.