Skillet Recipes continued
18
Lamb Shanks with Beans
Serves 4
1 cup dried lima beans, washed thoroughly
4 lamb shanks
plain flour, seasoned with fresh ground
pepper
2 tablespoons oil
2 onions, finely chopped
1 clove garlic, finely chopped
2 teaspoons curry powder
1 x 425g can peeled tomatoes, chopped
2 tablespoons tomato paste
2 cups water
1. Place beans in skillet and cover with water.
Bring to boil on setting 5. Remove beans
and liquid, allow to soak for 3 hours or
overnight. Drain.
2. Lightly coat lamb shanks in seasoned flour.
3. Heat oil in skillet on setting 7 and brown
shanks well. Set aside.
4. Reduce heat to setting 5. Sauté onions,
garlic and curry powder until onions are
tender.
5. Add tomatoes, tomato paste and water,
bring to boil.
6. Add beans and lamb shanks. Cover and
cook on simmer setting for about 2 hours
or until shanks are cooked and beans are
tender.
Pork
Indonesian Pork Sate
Serves 4
600g pork fillet, sliced
1 tablespoon oil
1 onion, finely sliced
¼ cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon pepper
1. Heat skillet on setting 7. Coat pork in
oil. Cook pork, in batches, until browned;
remove from pan.
2. Add remaining ingredients to same pan
and stir fry until fragrant. Return pork to
pan and stir fry for a further 2 minutes
or until pork is just cooked through and
tender.
3. Serve with tomato wedges and saffron rice.
Note:
To make saffron rice; for every 2 cups
of rice add ¼ teaspoon of saffron to boiling
water.
