Beef, pork, veal & lamb
continued
Chicken
continued
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Beef, pork, veal & lamb
gingered lamb Curry
Serves 8-10
2 tablespoons oil
2.5kg lean lamb, cubed
2 large onions, peeled and chopped
400g eggplant, diced
4 garlic cloves, peeled and crushed
1⁄4 cup grated fresh ginger
2 small red chillies, finely chopped
2 teaspoons cracked black pepper
1⁄2 teaspoon salt
2 teaspoons ground turmeric
1 tablespoon green curry paste
11⁄2 cups / 375ml beef stock
2 cups coconut milk powder
2 cups / 500ml boiling water
1.
Heat oil in a non-stick pan. Add meat in batches and
cook over a medium heat until well browned. Drain
on paper towel.
2.
Add onion to the non-stick pan, cook over medium
heat until onion is golden brown. Stir in eggplant,garlic,
ginger, chillies, pepper, salt, turmeric and curry paste,
cook for 1 minute. Blend in stock.
3.
Place meat and eggplant mixture into the removable
crockery bowl. Cover with lid and cook on Low setting
8-10 hours, Auto setting 6-8 hours or High setting
4 hours.
4.
Blend coconut milk powder and water, stir into meat
mixture 1 hour before end of cooking. Replace lid and
continue cooking.
5.
Serve hot accompanied with steamed jasmine rice
and salad.
sweet orange pork
Serves 8-10
1⁄4 cup / 60ml cup oil
2 large Spanish onion, peeled and sliced
2.5kg lean pork steaks, halved
1⁄4 cup / 40g plain flour
600g kumera, peeled and diced
2 tablespoons / 40g butter
2 teaspoons ground cumin
2 teaspoons ground cardamom
1⁄2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon fennel seeds
1⁄2 cup / 85g brown sugar, firmly packed
2 tablespoons lemon juice
1⁄2 cup / 125ml sweet sherry
2 cups / 500ml orange juice
2 cups / 500ml chicken stock
1 tablespoon grated orange rind
1.
Heat half the oil in a non-stick pan. Add onion and
cook over medium heat until golden brown. Remove
onion from pan and set aside.
2.
Coat the meat with flour, remove any excess. Heat
remaining oil in the non-stick pan, cook meat in
batches over a medium heat until lightly browned.
3.
Place onion, meat and kumera into the removablec
rockery bowl.
4.
Melt butter in non-stick pan, stir in cumin, cardamom,
cloves, cinnamon, fennel seeds, brown sugar, lemon
juice, sherry, orange juice, stock and rind, cook over
medium heat until heated through.
5.
Pour spice mixture over the meat and vegetables in
the removable crockery bowl. Cover with lid and cook
on Low setting 8-10 hours, Auto setting 6-8 hours or
High setting 4-5 hours.
6.
Serve hot accompanied with buttered noodles and
salad greens.
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