Pressure-Cooked Lamb Shoulder | Chicken Curry

My life as an “influencer” involves testing out new kitchen appliances, so this time around, I figured I might as well do it Live On Air so my Twitch community could join in with suggestions on how to use them. (Yes, I’m getting engagement on my Twitch chat now. Think about my Live Asian Kitchen next time you’re in front of your TV yelling at your favourite Masterchef contestant only to have your sage advice fall on deaf ears.)

I tried a number of different dishes – air fryer potatoes, sous vide eggs, sous vide steak – but will only share the more substantial ones here – the lamb shoulder and the chicken curry.  

Just because I don’t want this to be another thesis, because you know I can write forever (SerembanGirl.com, RobbDemarest.com, and coming soon – The Huffington Post).

Pressure-Cooked Lamb Shoulder

INGREDIENTS:

• 1 kg lamb shoulder, cut into pieces, bone in
• 2 Tbsp oil
• 1 ½ Tbps oyster sauce
• 1 tsp fish sauce
• ½ Tbsp chicken powder
• 10 garlic cloves, peeled
• ½ onion, cut into wedges
• ½ cup dried mushrooms, soaked in hot water until soft, then sliced (optional)
• ½ cup water or stock
• 1 Tbsp tapioca starch mixed with 1 Tbsp water

• Garnish – coriander and sliced green onion

METHOD:

1. Heat oil in pan (or use braising function on the pressure cooker, lid off), then cook lamb pieces until browned.
2. Transfer into pressure cooker.
3. Add all other ingredients, then set to cook for 35 minutes on high pressure (ie. Meat Programme if using the Optimum Induction Pressure-Cook Pro)

Ps. Not sure if it was because I interrupted the programme halfway through (to add more ingredients), but the next time I attempted this dish I found it needed quite a bit longer for the meat to cook until tender.

Malaysian Chicken Curry

INGREDIENTS:

• 1kg chicken drumsticks
• 1 ½ onion, minced
• 5 garlic cloves, minced
• 1 Tbsp ginger, minced
• 3 Tbsps lemongrass, minced
• 4 Tbsps oil
• 2-3 Tbsps curry powder (I use meat curry powder)
• 1 ½  Tbsps chicken powder
• ½ Tbsp sugar
• 1 tsp salt
• 2 cups water
• 1 cup coconut cream

METHOD:

1. Combine onion, garlic, ginger, lemongrass and curry powder, and mix to a paste.
2. Heat pan or pressure cooker (using braising function with lid off). Add paste and cook for 1 minute, or until some of the moisture has evaporated.
3. Add oil and fry until onion is browned and oil separates.
4. Add all other ingredients, cover and cook on braise function for 15 minutes.
5. Open lid and stir ingredients.
6. Close lid, pressure cook for 15 minutes (Meat setting with adjusted time on the Optimum Induction Pressure-Cook Pro).
7. Remove and serve.

*** I used an Optimum Induction Pressure-Cook Pro for the Pressure-Cooked Lamb Shoulder & Chicken Curry recipes in this post. More details on this appliance can be found at Prestige Home Appliances.