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Lamb
R11
Gingered lamb curry
2 tablespoons oil
2 kg lean lamb, cubed
2 large onions, chopped
400g eggplant, diced
4 garlic cloves, 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
1
1
⁄
2
cups beef stock
2 cups coconut milk powder
2 cups 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 8-10 hours or High 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 salad.
Lamb shanks in a tomato,
pesto sauce
2 tablespoons olive oil
6 large French-cut lamb shanks, trimmed of fat
2 medium Spanish onions, sliced
400g button mushrooms, sliced
4 garlic cloves, crushed
1 x 800g can tomatoes, chopped
1
⁄
3
cup tomato paste
1
⁄
3
cup sun-dried tomato pesto
1 cup red wine
1
⁄
2
cup sweet sherry
4 beef stock cubes, crumbled
Fresh rosemary, chopped
1. Heat oil in a non-stick pan. Add lamb shanks 2-3
at a time, cook over medium heat until well
browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until onion
is soft. Stir in mushrooms and garlic, cook for 2-3
minutes. Add tomatoes, tomato paste, pesto, wine,
sherry, stock cube and rosemary, stir and cook for
1-2 minutes.
3. Place shanks and tomato mixture in the removable
crockery bowl. Cover with lid and cook on Low
8-10 hours or High 4-6 hours.
Serve hot accompanied with mashed potatoes,
char-grilled eggplant and zucchini.
88
Beef
continued
Corned silverside with
balsamic plum gaze
2 kg lean corned silverside
1
⁄
4
cup brown sugar
1
1
⁄
2
tablespoons balsamic vinegar
3 fresh mint sprigs
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly cut
into chunks
3 cups water
8 peppercorns
BALSAMIC PLUM GLAZE
3
⁄
4
cup beef stock`
1
⁄
4
cup plum jam
1
1
⁄
2
tablespoons Balsamic vinegar
3 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into removable crockery
bowl. Cover with lid and cook on Low 10-12 hours
or High 6-7 hours.
2. To make plum glaze, place stock, jam, vinegar
and sugar into a non-stick pan. Cook over a
medium heat until mixture has reduced to a
syrup consistency.
3. Remove meat, cover with foil and allow to stand
for 10 minutes before slicing. Serve meat slices
with plum glaze.
Serve hot meat slices with Balsamic plum glaze
accompanied with boiled potatoes, stir-fried carrots,
parsnips and snow peas.
Chilli Con Carne
2 tablespoons oil
2 kg premium beef mince
1
⁄
4
cup pre-packaged chilli con carne seasoning mix
1 tablespoon fresh minced garlic
3 cups beef stock
1
⁄
3
cup tomato paste
1
1
⁄
2
cup red wine
2 x 420g cans Mexican chilli beans
Sour cream, for serving
1. Heat oil in a non-stick pan. Add beef mince
in batches and cook over a medium heat until
well browned.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into the
removable crockery bowl. Cover with lid and cook
on low 8-9 hours.
3. Spoon Chilli Con Carne into serving bowls, top with
sour cream if desired.
Serve hot accompanied with potato wedges and
avocado salad.
88
R10