Meat & Poultry
125
Serves 4
Dish: 3 litre (6pt) large casserole with lid
15 ml (1tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
10 ml (2tsp) ground coriander
3ml (
1/2
tsp) chilli powder, ground cardamom, ground cloves
15ml (1tbsp) garam masala
15ml (1tbsp) ground turmeric
5ml (1tsp) ground cumin
25g (1oz) flour
15 ml (1tbsp) tomato puree
450g (1lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1tsp) sugar
25g (1oz) sultanas
pinch of salt
450 ml (
3/4
pt) hot stock
Fill Steam Water Tank. Place the oil, onion and garlic in casserole dish. Place on base of
oven and cook on
STEAM MEDIUM
for 3 mins. Blend in all the spices and stir in the flour
and tomato puree. Add all other ingredients and blend in hot stock. Cover and cook on
CONVECTION 160°C + WARM MICROWAVE
for 1hr-1hr 30 mins. or until meat is tender.
Serve with boiled rice and lemon or lime wedges and poppadoms.
Cooking method
Ingredients
Madras Curry
Summary of Contents for NN-CS596S
Page 1: ... Convection Combi Steam Oven Operating Instructions and Cookbook NN CS596S ...
Page 80: ...Starters ...
Page 90: ...F ish ...
Page 103: ......
Page 104: ...Meat Poultry ...
Page 135: ......
Page 136: ...Vegetables ...
Page 158: ...Pasta Rice Beans ...
Page 166: ...Cheese Egg dishes ...
Page 175: ......
Page 176: ...Sauces Preserves ...
Page 192: ...Pastry ...
Page 205: ......
Page 206: ...Desserts Baking Guidelines ...
Page 241: ......
Page 242: ...Bread Pizza ...