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31
Lentil Biryani Serves 2
Dish: large casserole
1. Soak the lentils in cold water for 1 hour then
drain.
2. Place the oil and onion in a large bowl.
Cover and cook on High power for 3-4 mins.
or until softened.
3. Add the ginger, garlic, turmeric, chilli and
curry powder. Cover and cook on High
power for 2 mins.
4. Add the yoghurt, mushrooms, tomatoes,
water and lentils. Cover and cook on High
power for 13-17 mins. or until the lentils are
tender and the liquid has evaporated.
To cook rice: add 350 ml boiling water to
rice in large bowl and cook on High power,
covered, for 13 mins. stirring halfway.
5. Add the lentil mixture and cashew nuts to
the cooked rice and mix thoroughly. Reheat
on High power if necessary to ensure food is
piping hot. Garnish and serve.
Ingredients
50 g (2 oz) green lentils
10 ml (2 tsp) oil, 1 small onion,
sliced
3 ml (
1
⁄2 tsp) grated root ginger
1 garlic clove, crushed
3 ml (
1
⁄2 tsp) turmeric
3 ml (
1
⁄2 tsp) chilli powder
5 ml (1 tsp) curry powder
150 ml (
1
⁄4 pt) natural yoghurt
50 g (2 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
150 ml (
1
⁄4 pt) hot water
25 g (1 oz) cashew nuts
225 g (8 oz) cooked basmati rice
Garnish
hard boiled egg slices and
coriander leaves
Meat and Poultry
Lamb in a Spicy Cream and Almond
Sauce Serves 4
Dish: large casserole dish
1. Mix together the garlic, ginger, almonds and
water to make a thick paste.
2. Place the cardamom pods, cloves,
cinnamon, onion and oil in the casserole
dish cook on High power for 3 mins.
3. Add the lamb and cook for 4
1
⁄2 mins. on High
power or until light brown in colour. Stir
halfway.
4. Stir in the rest of the spices, the almond
mixture, cream, salt and pepper. Cover and
cook on Low power for about 35-40 mins. or
until the meat is tender. Stir the casserole
2-3 times during the cooking time.
5. Remove the whole cardamom pods, cloves
and cinnamon before serving with rice or
other vegetables.
Ingredients
3-4 cloves garlic, crushed
1 cm (
1
⁄4) piece fresh ginger,
grated
50 g (2 oz) ground almonds
45 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1) stick of cinnamon
1 onion chopped
30 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed
and cut into cubes
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
1.5 ml (
1
⁄4 tsp) garam masala
1.5 ml (
1
⁄4 tsp) cayenne pepper
150 ml (
1
⁄4 pt) single cream
salt and pepper
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