Sunbeam HP5500 - Manual (Page 17)

Spicy Lamb Curry
1 tablespoon vegetable oil
2.5kg lamb forequarter chops, trimmed of fat
14-16 fresh curry leaves
2 teaspoons black mustard seeds
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
2 tablespoons curry powder
1 tablespoon tandoori paste
1 tablespoon ground cumin
2 teaspoons garam masala
3 teaspoons chilli powder
2 tablespoons lemon juice
½ cup water
1 cup roughly chopped fresh coriander
1. Heat oil in a large fry pan, cook lamb in
batches until brown. Place in slow cooker.
2. In remaining oil, fry mustard seeds and
curry leaves until seeds begin to pop. Add
onion and garlic and cook until onion is
soft. Add dry spices and fry 1-2 minutes
until spices are fragrant.
3. Add remaining ingredients, except
coriander to slow cooker and cook on HIGH
3-4 hours or LOW 6-8 hours.
4. Season to taste and sprinkle with fresh
coriander. Serve with steamed basmati
rice.
Lamb Tagine
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g tin chopped peeled tomatoes
½ cup chicken stock
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in a large frypan over medium high
heat, cook lamb shanks in batches for 3-5
minutes or until evenly browned all over.
Place into slow cooker.
2. Reduce heat and add onion and garlic to
frypan and cook for 5 minutes or until
onion has softened and coloured. Add
spice mix and cook until fragrant. Stir
through tomato paste.
3. Place onion mixture into slow cooker with
remaining ingredients, except coriander.
Cover and cook on HIGH 3-4 hours or on
LOW 6-8 hours.
4. Adjust seasoning and stir through chopped
coriander, serve with cous cous.
Recipes continued
15