You are being very patient with me - which I really appreciate. For some reason my Tefal 5 had no recipe book at all - just some basic instructions. It seems to have two pressures 5 and 12 I believe.
Could you give me some suggestions with my first Giant Lamb Curry Dumpling re timings. I expect it to be experimental so please don't be shy. For simplicity I'm leaving sweet potato and carrot out - so it will be lamb and sliced red onion - so think of it as lamb in suet dumpling pastry pudding 'ish.
No problem at all, happy to help. I love to "evangelize" the pressure cooker way of life. But to answer your question, I need to know what cut of lamb you're using (lamb shanks?) and how many pounds you have. (If you don't already know which cut you're using, as in, you haven't bought it yet, ideally, to get the most out of a pressure cooker, you'd want to select a cut that has a lot of connective tissues in it, so it'll create collagen, which will in turn improve the flavor. That means working muscles, like legs, shoulder, neck bones, etc.)