Get yourself a coffee or something this might be a long one Stevie xx Introduction — Why I Started Pressure Cooking Curry For years, I believed great curry had to simmer away for hours. Some of the best curries I’d ever made were slow-cooked all afternoon, filling the kitchen with the smell of onions, spices, and rich meat stock as the sauce gradually thickened and deepened in flavour. The problem was that real life doesn’t always leave room for a six-hour lamb curry. Like ma