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.
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.
- 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
Cut the cabbage into thin strips and lay on the bottom of the pressure cooker vessel
Place the lamb forequarter chops on the cabbage
Add the stock and then the curry paste, ginger, garlic powder, green beans, spring onions, black pepper and salt
Seal the pressure cooker as per the manufacturer's instructions
Place the pressure cooker into the microwave oven and cook on high for 20 minutes
Wait for the pressure cooker chamber to reach ambient pressure and carefully remove the lid
Decant the cabbage and lamb into a wok and heat so that the accompanying liquid in the transfer reduces and intensifies the flavours
Add the coconut cream and bring to a simmer
Add the peanut paste and stir in to help thicken the coconut cream
Be careful not to split the coconut cream
Add the lemon zest and lemon juice
Plate up in a bowl and garnish
Shoot a photograph
Eat the meal
Write the recipe
Write a blog post and publish hoping readers will share the recipe on social media
Photograph of the Tupperware® Micro Pressure Cooker
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.
Photograph of curry lamb
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.
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.