26
FRAGRANT LAMB CURRY
Serves 4–6
INGREDIENTS
2 tablespoons vegetable oil
1.5kg lamb leg, diced into 5cm cubes
1 large onion, sliced
2 cloves garlic, crushed
2cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoons ground turmeric
½ teaspoon ground cloves
5 cardamom pods
1 cinnamon stick
1 cup water or chicken stock
½ cup plain yoghurt
L
cup chopped coriander to serve
Salt and freshly ground black pepper
METHOD
1.
Press the SAUTÉ/SEAR button and
then the START/CANCEL button.
Heat removable cooking bowl
for 3 minutes with the lid on.
2.
Add half the oil and heat for 1 minute.
3.
Add lamb in small batches and cook
until lightly browned; remove
and set aside.
4.
Add remaining oil and onion and garlic
and cook for 3–4 minutes, stirring
occasionally, or until softened.
5.
Stir in spices and cook for 1 minute.
6.
Return lamb to removable cooking bowl
and add stock; mix well.
7.
Press START/CANCEL button
to end the sauté setting.
8.
Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the START/
CANCEL button. Cook for 3–4 hours
or select SLOW COOK LOW setting
for 5–6 hours.
9.
Stir through yoghurt and coriander.
Season to taste with salt and pepper.
Serve with steam rice.
NOTE
To achieve even cooking, stir curry
half way through cooking time.
STARTER RECIPES FROM SAGE
®