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Abbrevations: tsp = teaspoon tbl = tablespoon
R13
LAMB SHANKS WITH RED LENTILS
Serves 6
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.
6. Serve hot accompanied with pita bread,
mango chutney and tomato and onion salad.
LAMB KORMA CURRY
Serves 8
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.
7. Serve hot garnished with sprigs of coriander,
with freshly steamed rice and pappadums.
Lamb continued