Name: Instant Pot Beef Phall
Yield: 6
Cuisine: Indian
Ingredients: 800 g beef short ribs; 3 tbsp vegetable oil; 2 medium onions (roughly chopped); 6 cloves of garlic; 25g fresh ginger; 2 fresh, long red chillies; 10 dried red chillies; 2 tsp cumin seeds; 1 tsp fenugreek seeds; 1 tbsp paprika; 1 1/2 tbsp garam masala; 400 g can chopped tomatoes; 2 fresh, long red chillies; 2 tsp flaked sea salt; 1/2 tsp freshly ground black pepper; 1 cup water (Instant Pot cup (180ml))

Do not become alarmed! Although phall is notoriously one of the hottest curries you will find on the average Indian restaurant’s menu, I promise that this Instant Pot beef short rib phall will not cause long-term harm.

According to Pat Chapman in his book The New Curry Bible, phall is unheard of on the Indian subcontinent, where the word actually means fruit. It seems it is another creation of the British Indian restaurant scene.

In this recipe, adapted from the Hairy Bikers’ Great Curries, I have used the pressure cooking method in the Instant Pot to speed things up and I have switched up the braising steak for beef short ribs. After living in America I became a big fan of this cut of beef. Thankfully it is becoming increasingly available in the UK.

So, whilst this Instant Pot beef short rib phall (which according to Wikipedia can also be spelt fall, faal, fahl, phaal, phal or paal – in short, however you please), isn’t so hot as to be rendered inedible, it does pack a pleasing punch for those who enjoy their curries on the hotter end of the scale, whilst delivering good depth of flavour. Not just bushels of chillies for the sake of heat. Of course feel free to adjust the quantity of chillies as you wish and just to be safe, serve a big bowl of plain yoghurt to dive into, in case of emergency.

If you’re looking for some easy rice to mop up all that spiky sauce then look no further than my Instant Pot Rice. And for a vegetable curry to serve alongside it try my Instant Pot Aubergine and Tomato Curry. Or if you’re looking for spice that’s not a curry, try my Instant Pot Chilli recipe.

Instant Pot Beef Phall

CourseMain Dish
CuisineIndian

Servings

Instant Pot Beef Phall

CourseMain Dish
CuisineIndian

Servings

Ingredients

800 g beef short ribs
3 tbsp vegetable oil

Spice paste

Curry

Servings:

Instructions

Set the Instant Pot to sauté. Heat the oil and brown the short ribs on all sides. Remove the ribs to a plate and set aside. Leave the remaining oil in the Instant Pot.
Blend all of the spice paste ingredients together in a blender or food processor. Add to the Instant Pot and sauté for a couple of minutes.
Split the remaining two red chillies from stalk to tip on one side without opening or removing the seeds. Add to the pot along with the short ribs and stir in the rest of the curry ingredients.
Pressure cook on manual for 1 hour and release naturally for 10 minutes.
Shred the beef before serving.

Recipe Notes

***Please note: nutrition label should be used as a guide only.

This is adapted from the fabulous Nigella Lawson’s book Simply Nigella. I find you can’t go too far wrong with Nigella and I cook a lot of her recipes. In the original recipe this uses the slow-cooker method but I’ve adapted it for pressure cooking using my Instant Pot. This recipe is then not only absolutely delicious but speedy too.

Don’t worry if there seems to be too much liquid when you first serve the stew. I find this quickly thickens as the stew cools down while eating. Any leftovers can be frozen or liquidized to make a delicious, hearty soup.

Although it seems a pain to cook the chicken on the bone then have to shred it at the end, this really deepens the flavour of the stew and helps to thicken it.

I’ve of course made some tweaks to the ingredients list as well as the method, replacing golden sultanas with the more easily acquired dried apricots and omitting the saffron as, unless it’s making a massive impact, I find it too expensive and too much of a faff. Also, I like to have a one-pot dish as much as possible so I stir in some baby leaf spinach at the end. Thus not only is it hitting some pretty good nutiritional notes, it’s also low-carb, gluten-free and dairy-free. Given that it’s delicious and easy – seriously, what’s not to love?!!

Moroccan Chicken Stew

Servings

6 people

Servings

6 people

Moroccan Chicken Stew

Servings

6 people

Servings

6 people

Ingredients

Stew ingredients

8 whole chicken thighs
1 onion peeled and chopped
3 preserved lemons chopped
2 400g tin chickpeas
2 tsp cumin seeds
1 tsp ground ginger
1 cinnamon stick
500 ml chicken stock
12 dried apricots chopped
70 g pitted green olives

To stir in at end of cooking

240 g baby spinach

To serve

1 bunch chopped fresh coriander to serve

Servings: people

Instructions

Put all of the ingredients, except the spinach and coriander, into the Instant Pot. Make sure the vent is set to sealing and set the Instant Pot to 15 minutes manual pressure cooking.
When it is finished allow the pressure to release naturally then open the Instant Pot.
When the chicken is cool enough to handle, dispose of the bones and skin and return the chicken meat to the pot and stir in the spinach.
Set the Instant Pot to sauté, then reheat the stew while the spinach cooks down.
Serve with a generous sprinkling of coriander.

Recipe Notes

If cooking in a slower cooker follow the same method but cook on low for four hours.

If cooking in the oven place ingredients in a large casserole dish and cook in a preheated oven (180°C) for 1 hour or until the chicken is tender and falling off the bone.

This is fabulous as is, but if you feel it needs something more you could serve with couscous sprinkled with toasted almonds and pomegranate seeds

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Instant Pot Beef Short Rib Phall

Instant Pot Moroccan Chicken Stew

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