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Abbrevations: tsp = teaspoon tbl = tablespoon
R12
GINGERED LAMB CURRY
Serves 8
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
Serves 8
2 tablespoons olive oil
8 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.
Lamb