Spicy Dry Lamb Curry
Serves: 4-6
2 tablespoons vegetable oil
1kg lamb forequarter chops, trimmed
5 fresh curry leaves
1 teaspoon black mustard seeds
1 onion, chopped
2 cloves garlic, crushed
2 tablespoons freshly grated ginger
1 tablespoon curry paste
2 teaspoons tandoori paste
2 teaspoons ground cumin
1 teaspoon garam masala
2 teaspoons chilli powder
2 tablespoons lemon juice
1 cup water
1 cup fresh coriander, chopped
Salt and freshly ground black pepper, to taste
1. Heat oil in frypan on Setting 12. Add lamb
and cook until golden. Set aside.
2. Add mustard and curry leaves to the pan
and cook for 1 minute or until they begin
to pop.
3. Add onion and garlic to the pan and cook
for 2 -3 minutes or until tender. Add ginger
and dry spices and cook until fragrant.
4. Add lamb and remaining ingredients,
expect coriander. Reduce heat to Setting
3. Cover with lid. Cook for 1 – 1 ½ hours,
stirring occasionally. Season to taste with
salt and pepper. Top with fresh coriander.
Serve.
Family Beef Casserole with Semi Dried
Tomatoes
Serves: 6-8
2kg chuck steak, cut into 2cm cubes
½ cup plain flour
¼ cup olive oil
2 bunch shallots, trimmed
2 cloves garlic, crushed
½ cup red wine
½ cup tomato paste
5 sprigs fresh thyme
3 carrots, peeled, diced
3 celery stalks, diced
2 bay leaves
2 cups beef stock
1 cup semi-dried tomatoes, chopped
Salt and freshly ground black pepper, to taste
1. Coat beef with flour. Season with salt and
pepper.
2. Heat oil in frypan on Setting 11. Cook beef
in batches until golden brown. Set aside.
3. Reduce heat to Setting 9. Add shallots and
garlic to the pan. Cook for 1-2 minutes or
until golden. Add wine and tomato paste to
the pan. Stir until combined and slightly
reduced.
4. Add thyme, carrot, celery, bay leaves,
stock and beef to the pan. Stir to combine.
Cover with lid. Reduce heat to Setting
5. Cook for 1 hour, stirring occasionally.
Add tomatoes and cook for a further 20
minutes. Season to taste with salt and
pepper. Serve.
Frypan Recipes continued
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