My pleasant obsession with my pressure cooker continues. It’s a great contraption to use for when you want a slow-cooked taste in fast-cooked timing. I decided to make a Japanese style curry, using skirt flank steak, onions, garlic, potatoes and carrots. I used a pre-mixed spice combination called “kare-raisu” which is a Japanese style curry powder mix. Served with… you guessed, it: rice. 🙂
Accompanying this warm, brooding, stew was a fresh and crunchy salad of snow peas, sliced kumquats and crispy shallots fried in coconut oil, mixed with olive oil and balsamic blaze. Yum!