Coconut Lamb Curry & Cheat's Naan

Cook like a Pro and whip up this succulent curry and fresh naan bread in under an hour.  The extra hot Sauté mode on the new Pro, means you can get a soft, bubbly naan bread in just minutes. Get ready to impress your family and friends!
 
Serves 4-6
 
Ingredients:

Curry:
1kg lamb knuckles
1 large onion, finely diced
4 cloves garlic, grated
2 Tbsp fresh ginger, grated
2 Tbsp garam masala
2 Tbsp curry powder, hot, medium or mild
2 stalks fresh curry leaves, stems removed (± ¼ cup)
70g tomato paste
2 cinnamon sticks
250ml stock, chicken, lamb or vegetable
1 x 400ml tin coconut milk
1 large handful coriander, roughly chopped
 
Cheat’s Naan:
250g flour
1 Tbsp baking powder
1 heaped tsp salt
250g double cream plain yoghurt
 
Salsa:
1 red onion, quartered and sliced
1 large green chilli, sliced
4 Tbsp white wine vinegar
1 tsp salt
2 tsp sugar
1 large handful coriander, roughly chopped
 
Olive oil, for cooking
Salt and pepper, to taste
 
Method:
 
For the curry:
Select Sauté on High and select Start. Add a drizzle of olive oil to the inner pot.
When hot, brown the lamb knuckles in two batches until browned all over. Season well with salt and pepper. Remove lamb knuckels from the inner pot and set aside.
 
Add the onion to the pot and sauté until soft and golden. Add the ginger, garlic, garam masala, curry powder, curry leaves, tomato paste and cinnamon sticks. Cook until fragrant. Pour in the stock and coconut milk. Stir to mix everything well and scrape the bottom of the inner pot with a rubber spatula to ensure no bits have stuck to the bottom.
 
Return the lamb to the pot along with the chopped coriander. Stir everything together. Lock the lid into place. Set the quick release switch to Seal. Select Pressure Cook at high pressure and set the cook time to 25 minutes.
Once the pressure cooking cycle is complete, let the pressure release naturally for 10 minutes and then flip the quick release switch to Vent. Taste to adjust seasoning.
 
For the naan:
Combine the flour, baking powder, salt in a bowl and mix well. Add the yoghurt and mix with a spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth.
Divide the dough evenly into 6 portions. Roll them out into naan shaped ovals.
 
Select Sauté on High and select Start. Add a drizzle of olive oil to the inner pot.
Add the naan and cook until deeply golden on one side. Flip and cook the remaining side. The naans will puff and bubble with heavenly air pockets inside and a great crispy outer crust.
 
For the salsa:
Combine all ingredients in a small bowl. Mix well.
 
Serve generous bowlfuls of the curry with a side of torn naan and a spoonful of fresh salsa.
Enjoy!