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Pork
R13
Sweet orange pork
1
⁄
4
cup oil
2 large Spanish onions, sliced
2kg lean pork steaks, halved
1
⁄
4
cup plain flour
400g kumera, peeled and diced
2 tablespoons butter
2 teaspoons ground cumin
2 teaspoons ground cardamom
1
⁄
2
teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon fennel seeds
1
⁄
2
cup brown sugar, firmly packed
2 tablespoons lemon juice
1
⁄
2
cup sweet sherry
2 cups orange juice
2 cups chicken stock
1 tablespoon grated orange rind
1. Heat half the oil in a non-stick pan. Add onion
and cook over medium heat until golden brown.
Remove onion from pan and set aside.
2. Coat the meat with flour, remove any excess. Heat
remaining oil in the non-stick pan, cook meat in
batches over a medium heat until lightly browned.
3. Place onion, meat and kumera into the removable
crockery bowl.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cloves, cinnamon, fennel seeds, brown
sugar, lemon juice, sherry, orange juice, stock and
rind, cook over medium heat until heated through.
5. Pour spice mixture over the meat and vegetables
in the removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
Serve hot accompanied with buttered noodles and
salad greens.
Pork with kumera
2kg pork neck
2 tablespoons olive oil
3 cloves garlic, crushed (optional)
4 medium brown onions, peeled and quartered
4 bacon rashers, rind removed, chopped
3 medium kumera or sweet potato, peeled
2 cups (500ml) vegetable stock
1 x 375ml can beer
2 tablespoons plain flour
1
⁄
4
cup vegetable stock
Freshly ground black pepper, if desired
1. Truss pork with wetted kitchen string to maintain
an even shape.
2. Heat oil in a large frypan, add pork neck and
brown well.
3. Place browned pork into removable crockery bowl.
4. Add garlic, onion and bacon to frypan and cook
1-2 minutes. Cut kumera into 4cm slices, add to
frypan and cook 1-2 minutes.
5. Add cooked ingredients to removable crockery
bowl, pour in stock and beer.
6. Cover with lid and cook on Low 6-8 hours or High
4 hours or until cooked.
7. Remove pork and kumera, cover with foil. Blend
flour and stock, season if required, and stir into
remaining liquid in removable crockery bowl.
Select High setting and cook uncovered until liquid
thickens and reduces.
8. Remove string from pork and slice.
Serve hot pork slices with kumera and bacon and
onion sauce.
68
Lamb
continued
Lamb shanks with red lentils
1 cup/200g red lentils
2 cups beef stock
2 tablespoons oil
6 large French-cut lamb shanks, trimmed of fat
1 large onion, sliced
4 garlic cloves, crushed
1
1
⁄
2
tablespoons Vindaloo curry paste
1 x 750ml Italian-style tomato cooking sauce
2 tablespoons lemon juice
1. Place lentils and stock into removable crockery
bowl. Cover with lid and cook on High 1-1
1
⁄
2
hours
or until tender.
2. Heat oil in a non-stick pan. Add the shanks two
at a time and cook over medium heat until well
browned. Drain on paper towel.
3. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic and curry paste, cook for
1 minute. Gradually stir tomato puree into onion
mixture, cook until just warmed.
4. Place lamb shanks and tomato mixture into the
removable crockery bowl with lentils. Cover with
lid and cook on Low 8-10 hours or High 4-6 hours.
5. Stir in the lemon juice just prior to serving.
Serve hot accompanied with pita bread, mango
chutney and tomato and onion salad.
Lamb korma curry
2kg leg of lamb, boned and trimmed
2 tablespoons ghee (or butter)
2 tablespoons oil
4 onions, peeled and sliced
3 cloves garlic, crushed
1 tablespoon finely grated ginger
1
⁄
4
cup coconut milk
1
⁄
4
cup natural yoghurt
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
2 teaspoons salt
4-5 curry leaves
1-1
1
⁄
2
litres water
Fresh coriander sprigs, for serving
1. Cut lamb into 2.5cm cubes.
2. Heat ghee and oil in a large frypan, add lamb
in batches and brown well.
3. Place cooked lamb into removable crockery bowl.
4. Add onion to frypan and cook until golden brown,
stir in garlic and ginger, cook 1-2 minutes.
5. Remove frypan from heat and stir in remaining
ingredients. Pour mixture over lamb in removable
crockery bowl. Stir well.
6. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked.
Serve hot garnished with sprigs of coriander, with
freshly steamed rice and pappadums.
86
R12