Curry and Rice (just like my mom made it)

This is my recipe for Curry (passed on from my mom). I use the Instant Pot, which is an electric pressure cooker, to make this curry.
If you haven't yet seen how I mix the ingredients for my salt mixture, then you can click on the link below:
• Salt Mixture
Here is the full recipe for my curry:
INGREDIENTS
1,5 kg lamb shank (cubed)
2 onions (cubed)
Dry Ingredients:
2 teaspoons turmeric
½ teaspoon cumin
¼ teaspoon nutmeg
½ teaspoon coriander
½ teaspoon cinnamon
3 teaspoons salt mixture
3 teaspoons Rajah Hot curry powder (heaped)
3 teaspoons brown sugar
Wet Ingredients:
1 teaspoon brown vinegar
¼ teaspoon crushed ginger
2 teaspoons crushed garlic
2 teaspoons curry paste (heaped)
¼ tin tomato puree
2 teaspoons apricot jam
1 tin coconut cream (shake well before opening)
3-4 bay leaves
1 tin butter beans (in brine)
3 potatoes (cubed)
4 carrots (sliced)
METHOD
Sauté the meat in a little olive oil to seal and place the meat in a bowl
Add a little butter to the oil in the pot
Sauté the onions in the oil/butter mixture
Add all the dry ingredients to the onions and sauté to bring out the flavour of the spices
Add the meat to the mixture
Add all the wet ingredients as well as the bay leaves to the mixture
Set the pot on "Pressure cook" for 20 minutes
After the steam has been released, open the pot and add the tin of butter beans together with the brine, potatoes and carrots to the mixture.
Set the pot on "Pressure cook" for 8 minutes
Allow the pot to cool down in order to reduce the steam (approximately 20 minutes)
Remove the lid
Set the pot on Sauté without the lid for another 10-15 minutes. Stir every 5 minutes
Serve with rice and condiments of your choice, such as:
Chutney
Coconut
Banana
Tomato and onion sambal
Enjoy with a glass of chilled Chardonnay wine.

[@pvanwyngaard]

As one of the Van Wyngaard clan, I can testify that this curry recipe, passed down from our mom and kindly documented by my brother, Arnau, is absolute perfection! Give it a try.