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Beef, pork, veal and lamb
Burmese chicken
Serves 4-6
1 tablespoon oil
1 medium onion, peeled and chopped
1
1
/
2
tablespoons lemon grass, finely sliced
1 bay leaf
1 small red chilli, finely chopped
4 garlic cloves, peeled and crushed
3 teaspoons fresh ginger, peeled and grated
1
1
/
2
teaspoons ground turmeric
1
/
4
teaspoon ground cardamom
1
/
2
teaspoon ground cinnamon
1
/
4
teaspoon ground cumin
1
/
4
teaspoon ground coriander seeds
1
/
4
teaspoon ground ginger
1
/
2
teaspoon salt
1
/
2
teaspoon cracked black pepper
1.5kg chicken breast fillets, halved
1 cup / 250ml chicken stock
Fresh coriander, chopped to serve
1. Heat oil in a non-stick pan. Add onion and cook over
a medium heat until soft. Stir in lemon grass,
bay leaf, chilli, garlic, ginger, turmeric, cardamon,
cinnamon, cumin, coriander, ground ginger, salt and
pepper, cook for 1 minute.
2. Add chicken to the non-stick pan and stir to coat
with onion mixture. Place chicken mixture and
stock into the removable crockery bowl.
3. Cover with lid and cook on Low setting for 6-8
hours or High setting for 4 hours. Remove bay leaf
before serving.
4. Serve hot, sprinkled with coriander if desired
and accompanied with steamed rice and
Cucumber Raita.
Chicken with mushrooms
Serves 4-6
1 tablespoon oil
1.5kg chicken thigh fillets, halved
250g button mushrooms, sliced
1 small leek, trimmed and sliced
1
/
2
cup/ 125ml white wine
1 cup/ 250ml chicken stock
1 teaspoon cracked black pepper
1
/
4
teaspoon salt
1 tablespoon fresh lemon thyme, chopped
1 tablespoon plain flour
1
/
2
cup / 125ml cream
1
/
2
cup / 125ml sour cream
1. Heat oil in a non-stick pan. Add chicken in batches
and cook over a medium heat until lightly browned.
Place chicken into the removable crockery bowl.
2. Top chicken with mushrooms, leeks, wine, stock,
pepper, salt and lemon thyme. Cover with lid and
cook on Low setting for 6-8 hours or High setting
for 3-4 hours.
3. Blend flour, cream and sour cream together and
stir into chicken mixture 30 minutes before
serving. Replace lid and continue cooking.
4. Serve with steamed baby new potatoes and
asparagus spears, if desired.
Chicken
continued
Gingered lamb curry
Serves 4-6
1 tablespoon oil
1.5kg lean lamb, cubed
2 medium onions, peeled and chopped
200g baby eggplant, trimmed and finely chopped
2 garlic cloves, peeled and crushed
1
1
/
2
tablespoons grated fresh ginger
1 small red chilli, finely chopped
1 teaspoon cracked black pepper
1
/
4
teaspoon salt
1 teaspoon ground turmeric
2 teaspoons green curry paste
3
/
4
cup / 180ml beef stock
1 cup / 110g coconut milk powder
1 cup / 250ml 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 towels.
2. Add onion to the non-stick pan, cook over a
medium heat until onion is golden brown. Stir in
eggplant, garlic, ginger, chilli, 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 for 6-8 hours or High setting for 4 hours.
4. Blend coconut milk powder and water stir into
meat mixture 1 hour before end of cooking.
Replace lid and continue cooking.
Serve hot accompanied with steamed Jasmine rice
and chickpea salad.
Beef rendang
Serves 4-6
1 tablespoon oil
1.5kg lean gravy beef, cubed
1 medium onion, peeled and chopped
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 large strip of lemon rind
1
/
3
cup curry paste
1 cup / 250ml beef stock
1 cup / 250ml coconut milk
2 tablespoons lemon juice
3 teaspoons tamarind pulp
1
1
/
2
tablespoons brown sugar
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towels.
2. Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, lemon rind and
curry paste, cook for 1 minute. Pour in stock, stir
and cook until just heated through.
3. Place meat and onion mixture into the removable
crockery bowl. Cover with lid and cook on Low
setting for 8-9 hours or High setting for 4-5 hours.
4. Combine coconut milk, lemon juice, tamarind pulp
and sugar, and stir into meat mixture 1 hour before
end of cooking. Replace lid and continue cooking.
5. Serve hot accompanied with steamed rice and
pre-packaged naan bread.
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