Curry lamb in a Tupperware® Pressure Cooker

Curry lamb in a Tupperware® Pressure Cooker

A few weeks ago I did a review of the Tupperware® FusionMaster Mincer. At a recent Tupperware® party I attended I purchased a Tupperware® Micro Pressure Cooker. A pressure cooker that can work in a microwave oven.

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Lamb red curry in coconut cream Pressure cooker Gary Lum
Lamb red curry in coconut cream

With my recent weight loss endeavours, this product will come in handy for making quick meals that would otherwise take hours of low slow cooking.

Tonight I made a simple lamb curry with lamb forequarter chops. I do have an electric cooker as well as a traditional stovetop cooker but cleaning them is always a hassle. This Tupperware® Micro Pressure Cooker is dishwasher safe and I’m looking forward to using it a lot for all sorts of dishes.


Curry lamb in a Tupperware® Pressure Cooker
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A simple lamb curry made with lamb forequarter chops on a bed of shredded cabbage that has been infused with curry flavours and coconut cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • 2 lamb forequarter chops
  • 1 cup cabbage shredded
  • 2 cups chicken stock
  • 2 tablespoons red curry paste
  • 2 tablespoons ginger crushed
  • 1 tablespoon garlic powder
  • 270 mL Coconut cream
  • Lemon juice
  • Lemon zest
  • Green beans sliced
  • Spring onions sliced
  • 1 teaspoon black pepper
  • 1 teaspoon cooking salt
  • 1 Tomato
  • 1 tablespoon Chilli flakes
  • 1 bunch Pak choi
  • 1 tablespoon Low salt low sugar peanut paste
  1. Cut the cabbage into thin strips and lay on the bottom of the pressure cooker vessel
    Pak choi, cabbage and tomato Pressure cooker Gary Lum
  2. Place the lamb forequarter chops on the cabbage
  3. Add the stock and then the curry paste, ginger, garlic powder, green beans, spring onions, black pepper and salt
    Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum
  4. Seal the pressure cooker as per the manufacturer's instructions
  5. Place the pressure cooker into the microwave oven and cook on high for 20 minutes
  6. Wait for the pressure cooker chamber to reach ambient pressure and carefully remove the lid
  7. Decant the cabbage and lamb into a wok and heat so that the accompanying liquid in the transfer reduces and intensifies the flavours
  8. Add the coconut cream and bring to a simmer
  9. Add the peanut paste and stir in to help thicken the coconut cream

  10. Be careful not to split the coconut cream
  11. Add the lemon zest and lemon juice
  12. Plate up in a bowl and garnish
  13. Shoot a photograph
    Close-up Lamb red curry in coconut cream Pressure cooker Gary Lum
  14. Eat the meal
  15. Write the recipe
  16. Write a blog post and publish hoping readers will share the recipe on social media



Photograph of the Tupperware® Micro Pressure Cooker

Tupperware® pressure cooker Gary Lum

The vessel has a 2 L capacity and requires a minimum of 150 mL/10 minutes of cooking time. The maximum cooking time is 30 minutes in a 900 W Microwave oven.

Cabbage and tomato Pressure Cooker Gary Lum Pak choi, cabbage and tomato Pressure cooker Gary Lum Lamb forequarters, cabbage, pak choi and tomato Pressure cooker Gary Lum Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum

Photograph of curry lamb

Close-up Lamb red curry in coconut cream Pressure cooker Gary Lum
Close-up Lamb red curry in coconut cream

Questions and answers

What’s your favourite piece of Tupperware®?

I thought the FusionMaster Mincer was, but I’m really taken with the small microwave oven safe food containers which I use to take leftovers to work and reheat in the work microwave oven.

Yuk biang in Tupperware® Pressure cooker Gary Lum
Yuk biang in Tupperware®

What’s your favourite pressure cooker recipe?

Chicken congee I reckon. That said, I reckon I’ll be trying lamb shanks soon.

Are you worried about safety with pressure cookers?

Yes, I’ve seen them explode and I’m aware of the deadly force associated with an exploding pressure cooker not to mention the mess that one can create.

Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

24 Responses

  1. I have a rice cooker that does for cauliflower and other vegetables too. This lamb curry looks great and I imagine you could cook it slowly in the oven. May I reblog this in diabetesdietblog?

  2. Oh interesting! I was thinking that Tupperware might have branched out into metal pressure cookers but no. So does it take a quarter of the time like a regular pressure cooker? It sounds like it does with the 20 minute cooking time.

    1. Yes Lorraine, cooking times are shorter and perhaps a little shorter than a regular pressure cooker. I reckon I could have done the lamb in 15 minutes but I will need to experiment more. I have pork rashers tonight. I’m going to cut them into cubes and try for 15 minutes.

  3. Blimey, what modernity is this?! Interesting point about peanut butter/paste. Does that apply to cocoa butter, too?

    1. I don’t know about Cocoa butter Emma, I can’t remember using it when I was a teenager.
      I love the Tupperware® Micro Pressure Cooker mainly because it’s easy to clean.

  4. I am so going to look into one of these contraptions. The microwave pressure cooker looks like a clever addition to my kitchen. I love my regular small pressure cooker, it is so handy!

    1. This one isn’t cheap but it won’t break the bank. I like it because it’s great for one or two people (2 L capacity). It fits most microwave ovens and it’s dishwasher safe. Even if you don’t have a dishwasher, it’s surface is easy to clean. I love the thing. I have pork rashers ready to go one night this week.

    1. The cook book costs extra and the manual is written is such small print I can’t read it Beck.
      I think everything is for 900 watts. I’ll have to correct that in the post. Unlike baking, there’s not much science, I just go with a gut feel on timing.

    2. Beck I just looked through the cookbook for the Tupperware® Micro Pressure Cooker, it has cooking and standing times for dried and fresh beans.

  5. Peanut paste? Is that really peanut paste or peanut butter? They are two different things… Growing up I loved drinking peanut paste soup 😃

    1. Growing up in Brisbane it was peanut paste because in Queensland, SA and WA there were state laws banning anything not made from cream being called butter. So for as long as I can remember it’s been peanut paste to me. I love the taste peanut paste gives to a coconut cream rich curry.

    2. So that’s how it goes with peanut paste in some parts of Australia. That’s completely new to me (then again, from another generation 😃). If I were to put peanut butter/paste into dish, I would like it to be on the runny yet thick side 😃

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