Sunbeam MU3000, User Manual

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20
Recipes
SLOW COOK
Lamb, Olive & Apricot Tagine
2kg lamb shoulder, trimmed and cut into 1
inch pieces
2 tablespoon flour
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 large onion, diced
2 cloves garlic, finely sliced
4 carrots cut into 1 inch pieces
1 cup dried apricots
1 cup pitted green olives
1 cinnamon stick
Sea salt
Freshly ground black pepper
1. Mix together spices and flour and toss
together with the lamb.
2. Set the appliance to SAUTÉ with the stir
arm ON. Once heated, brown the lamb
pieces in batches.
3. Remove lamb and cook the onion and
garlic until translucent.
4. Add lamb back into the pot along with
carrots, apricots, olives, cinnamon stick
and 250ml water.
5. Set the appliance to SLOW COOK – HIGH
with stir arm OFF. Cover and cook for 4
hrs, until lamb is tender. Adjust seasoning
to your taste.
Serve with fresh coriander, lemon wedges and
couscous.
Massaman Curry
1.5kg bolar blade beef, or any stewing cut,
trimmed and cut into 4cm pieces
1 large brown onion, cut in to wedges
1 jar Massaman curry paste (approx. 200g)
500g baby potatoes, peeled
540ml coconut milk
270ml coconut cream
3 star anise
2 cinnamon sticks
4 cardamom pods, slightly crushed
2 tablespoon brown sugar
1 tablespoon fish sauce
½ cup roasted peanuts
1. Set the appliance to SAUTÉ with stir
arm ON. Once heated, brown the meat in
batches.
2. Remove meat and brown the onion.
3. Add curry paste and fry until fragrant,
1-2 mins.
4. Add meat back to the pot, along with
potatoes, coconut milk, coconut cream,
star anise, cinnamon sticks and cardamom
pods. Set the appliance to SLOW COOK -
LOW with stir arm OFF. Cover and allow to
cook for 8 hrs, until the meat is tender.
5. Stir through brown sugar, fish sauce and
peanuts.
Serve with rice and fresh coriander.
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Sunbeam Sous Chef
™
.