Creamy Samp with Sautéed Portobello Mushrooms & Spicy Beef Curry

Cold weather is around the corner and a perfect time to enjoy this heart-warming recipe and forget the outdoor blues. Samp and beef curry is a meal that is sure to warm you up.

Thank you @Sifo_the cooking husband for the recipe!

Ingredients:

For the Samp
2 cups Samp
4 cups of water
150g Portobello mushrooms, sliced
½ Chicken stock cube
1 cup Powdered milk
250ml Fresh Cream
4 tbsp Butter 
1 cup Parmesan cheese, grated
2 tsp Garlic salt
1 tbsp Aromat 
Salt and Pepper, to taste 

For the Beef Curry
1kg Stewing beef
1 Large Red onion, diced
4 Garlic cloves, chopped finely 
5 Large carrots, peeled and sliced thickly 
1 tsp Garlic salt 
1 tbsp Paprika
1 tsp Cayenne pepper
1 tbsp Chilli flakes
1 tbsp Medium curry powder/ Masala powder
1 tsp Turmeric
1 tbsp Tomato paste 
2 tbsp BBQ sauce
Salt and pepper, to taste 

Method:

For the Creamy samp
Place the samp on a sieve and rinse with cold water.
Add the samp, water and chicken stock cube to the inner pot of the Instant Pot, close the lid. 
Set to Pressure Cook for 70 mins.  Allow a natural pressure release. Transfer the cooked samp into a dish and keep aside.
Clean the inner pot. Switch on the Sauté function, add in 1 tbsp butter, when the butter is melted add in mushrooms and sauté on high heat for 4-5 minutes or until golden brown.
Switch to low (push Saute again to change) and then add in the cooked samp, butter, powdered milk, fresh cream, garlic salt, aromat, parmesan cheese and mix until well combined and the cheese is completely melted. Season with salt and pepper to taste. Serve warm with beef curry.

For the Beef Curry
Rinse the beef and add it into the inner pot of the instant pot. 
Set to Saute mode and add oil to warm up, then brown the meat on all sides.  Add in 500ml water and close the lid. Turn the release handle to seal. Switch on pressure cook function and pressure cook on low for 1 hour 30 minutes, stirring in between and add in more water when necessary. 
When the cooking time is up, quickly release the pressure seal. Add in onion, garlic, curry powder, turmeric, tomato paste, garlic salt, cayenne pepper, chilli flakes, paprika and BBQ sauce, stir. Season with salt and pepper.
Close the lid and continue to pressure cook on low for 30-40minutes or until the meat is soft and tender and the carrots are cooked. When the time is up, quickly release the pressure seal.

Serve warm with creamy samp.