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R7
Indian lamb
Spice mixture:
1 onion, chopped
2 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon coriander
1
⁄
2
teaspoon ground cardamom
1
⁄
2
teaspoon garam marsala
1
⁄
4
teaspoon cayenne pepper
1
⁄
4
cup water
1 tablespoon oil
2 tablespoons mustard seeds
500g trim lamb, diced
1 onion, chopped
1 red capsicum, sliced
6 spinach leaves, shredded
2 tablespoons lemon juice
Toasted almonds, optional
1. Assemble Wizz using chopping/mixing blade.
2. Place onion, garlic, spices and water into
processing bowl and puree using the
GRIND function.
3. Heat oil in a large wok or frypan. Add mustard
seeds and cook 1–2 minutes. Add onion puree and
cook until most of the liquid has evaporated.
4. Add the diced lamb and stir fry in onion puree
until almost cooked, remove from pan and
set aside.
5. Stir fry onion and capsicum until softened,
add spinach and lemon juice. Cook spinach
until just wilted.
6. Return lamb mixture to pan and toss well.
Serve immediately garnished with toasted almonds.
Smoked salmon and
guacamole fettuccine
1 shallot, cut in 2cm lengths
1 clove garlic, peeled
1
⁄
4
cup sour cream
2 teaspoons lemon juice
Pinch of salt, optional
2 slices smoked salmon
1
⁄
2
avocado, peeled, seeded and cubed
125g fettuccine, cooked and drained
Shaved Parmesan cheese, optional
1. Assemble Wizz using chopping/mixing blade.
2. Place shallot and garlic into processing bowl
and roughly chop for 3–4 seconds using the
CHOP function.
3. Add sour cream, lemon juice and salt and
process 3-4 seconds.
4. Add salmon and avocado and process until smooth.
5. Toss mixture through hot fettuccine and serve
immediately, sprinkled with Parmesan cheese.