SLOW COOKER |
PRESSURE COOKER
We all have that dish that we run to when we need a little extra comfort in our life. Tikka masala is that dish for me. Typically, this recipe takes a while to prepare, so I also created a shortcut pressure-cooker variation if you don’t have the time. It’s delicious served over steamed basmati rice.
Prep Time:
5 minutes
Cook Time:
4 hours on High or 6 to 8 hours on Low
Serves:
4 to 6
2 cups tomato sauce
¾ cup whole-milk Greek yogurt
3 tablespoons curry powder
2 tablespoons lemon juice
1 large onion, diced
2 tablespoons minced garlic
2 pounds venison knuckle, cut into 1-inch cubes
1.
Place the tomato sauce, yogurt, curry powder, lemon juice, onion, and garlic in a 5- to 6-quart slow cooker; whisk to combine. Stir in the venison.
2.
Cover and cook on High for 5 hours or on Low for 8 to 10 hours.
Pressure Cooker Variation:
Follow step 1, combining all the
ingredients except the lemon juice in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time for 1
0 minutes on High Pressure. Quick release the steam, then stir in the lemo
n juice.