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16
Madras beef curry with tomatoes
and chickpeas
Serves 4
500g diced beef (blade, round or chuck
steak)
1 medium brown onion (diced)
2 teaspoon minced garlic
1 teaspoon bottled chilli paste
1
1
/2 tablespoons madras curry paste
Freshly ground black pepper
3 tablespoon peanut oil
2 440g tins of peeled tomatoes
1 375g tin of chickpeas
1. Heat the frypan on ‘10’ using the
temperature control probe.
2.Add the peanut oil and diced beef to
the frypan and seal the meat to a
goldern brown colour. Remove the
meat using a slotted spoon.
3.Add the onion to the frypan and turn
the temperature control probe to
‘6’. Cook the onion for 5 min,
add the chilli and garlic and cook for
a further 2 min.
4.Add the curry paste and cook for 3
min. add the beef and tomatoes, bring
the curry back to the boil, then turn the
temperature control probe to ‘3’ and
replace the lid with the steam vent
open.
5.The curry will take approx. 1
1
/2 hours
to cook, it should be checked every
1
/2
an hour.
6. Open the chickpeas and wash them,
ad
d to the cur
r
y when it is cooked,
check the seasoning.
7. Serve with steamed rice and
pappadams, garnish with chives.
Kashmire roast lamb
Serves 6
1 x 2kg leg of lamb
2 tablespoons peanut oil
1 teaspoon ground cumin
2 teaspoon grated ginger
1 tablespoon lemon juice
2 cloves garlic, crushed:
1 cup hot water
1 teaspoon garam masala:
1.Trim lamb of fat, score surface.
Combine ginger, garlic, oil, garam masala,
and ground cumin and lemon juice. Rub
over lamb.
2. Place the temperature control probe
into the frypan and turn to ‘10’ when
the frypan has reached temperature seal
the lamb leg and then remove it.
3. Place in the steaming rack in the
roasting position and add the hot water.
Place the lamb onto the steaming rack,
turn the temperature control probe to
‘3’. Cover with frying pan lid, Cook until
done to the desired tenderness 1
3
/4
hours, basting occasionally.
4. Place lamb on serving platter. Cover;
allow to rest for 10 minutes, before
carving.