In Auckland we have just rainy, windy and cold weather. This lamb curry is a warm dish and perfect for cold weather!

In a pan add in one chopped onion, and a chopped capsicum. Fry till brown. Add in 2 teaspoons of curry powder.

Add in two chopped lamb chops, and fry till browned. Add in salt and pepper to taste and mixed herbs. Add in soya sauce, lemon juice and vinegar and a teaspoon of sugar.

In the pressure cooker pot, add in the fried onion, capsicum and lamb meat.

Add in 500ml of beef stock. Close the lid, put on the pressure and place the pressure cooker on 36 minutes.

After 36 minutes, release the pressure and add in 2 chopped courgette, 3 carrots peeled and chopped and 4 potatoes peeled and chopped.

Close the lid, put on pressure and let it cook for another 36 minutes.

Release the pressure and serve with some rice.