Pressure cooker lamb & coconut curry | Dinner Long | Umami

Ingredients

• 3 tbsp sunflower oil
• 1 onion thinly sliced
• 2 garlic cloves crushed
• thumb-sized piece of ginger peeled and grated
• 750g diced lamb (we used lamb leg)
• 4 tbsp medium curry paste
• 400g can chopped tomatoes
• 400g can coconut milk
• 1 tsp garam masala
• 25g bunch of coriander leaves picked and chopped, to serve
• cooked rice and poppadums (optional), to serve