1. Chop the onion, carrot and celery, quarter each potato, and crush the garlic.

2. Cut the tail at the joints, sprinkle with salt and pepper and brown the surface in a frying pan.

3. Combine the red peppers and the vegetables in a pressure control pan and brown them well. Add the tail, red wine, tomatoes, stock and curry powder, cover and cook for approx. one hour.

4. Remove the tail, and strain the remainder to make sauce. Adjust the thickness and season with salt and pepper.

5. Serve the tail on a dish, pour the sauce over it and top with minced parsley.

Note:

• In a pressure control pan , the air pressure can rise as high as 0.1898 and the temperature to 104 ��, which halves cooking time.