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RECIPES
FRAGRANT LAMB CURRY
Serves 4-6
INGREDIENTS
2 tablespoons vegetable oil
1.5kg lamb leg, diced into 5cm cubes
1 large onion, sliced
2 cloves garlic, crushed
2cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry paste
1 teaspoons ground turmeric
½ teaspoon ground cloves
5 cardamom pods
1 cinnamon stick
1 cup water or chicken stock
½ cup plain yoghurt
L cup chopped coriander to serve
Salt and freshly ground black pepper
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add half the oil and heat for 1 minute.
3. Add lamb in small batches and cook
until lightly browned; remove and set
aside.
4. Add remaining oil and onion and garlic
and cook for 3-4 minutes, stirring
occasionally, or until softened.
5. Stir in spices and cook for 1 minute.
6. Return lamb to removable cooking bowl
and add stock; mix well.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours
or SLOW COOK LOW BUTTON and
cook for 5-6 hours.
8. Stir through yoghurt and coriander.
Season to taste with salt and pepper.
Serve with steam rice.
NOTE
To achieve even cooking, stir curry
half way through cooking time.
EASY OSSO BUCCO
Serves 4
INGREDIENTS
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
L cup white wine
400g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking off
excess and cook in small batches until
lightly browned. Remove and set aside.
4. Add wine and bring to the boil; simmer
for 1-2 minutes, scraping up any of the
sediment in the base of the bowl.
5. Return osso bucco to removable cooking
bowl and add tomato, sugar, salt and
pepper.
6. Cover with lid. Press the SLOW COOK
LOW BUTTON and cook for 6-7 hours.
Serve sprinkled with gremolata