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28
BEEF, PORK, VEAL AND LAMB
LAMB KORMA
Serves 6
INGREDIENTS
2 tablespoons oil
3 large onions, finely chopped
4 cloves garlic, finely chopped
6cm piece ginger, finely chopped
½ cup almond meal
4 dried whole red chillies
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 tablespoon ground cumin
1 teaspoon ground cardamom seeds
1 cinnamon stick
2.5kg cubed lamb leg
1 cup natural yogurt
2 x 410g cans diced tomato
1 teaspoon salt
Extra natural yogurt and chopped coriander
to serve
METHOD
1. Heat oil in a non-stick pan. Add chicken
in batches and cook over a medium heat
until lightly browned.
2. Add almond meal, chillies, ground spices
and cinnamon and cook until spices
are fragrant. Add lamb in batches,
and mix well. cook until lamb has
changed colour.
3. Transfer to removable crockery bowl and
stir in yogurt, canned tomato and salt
and mix well.
4. Cover with lid and set on
LOW 6–8 hours, MEDIUM 4–6 hours or
until lamb is tender.
Serve with extra yogurt and
chopped coriander.
OSSO BUCCO
Serves 6
INGREDIENTS
2 tablespoons plain flour
Salt and pepper
2kg veal shanks, cut into 4cm thick pieces
¼ cup oil
3 large onions, chopped
4 cloves garlic, finely chopped
3 large carrots, diced
3 sticks celery, diced
2 cups white wine
750ml bottle tomato passata
2 bay leaves
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
METHOD
1. Mix together flour, salt and pepper.
Coat pieces of veal in the flour mixture,
shaking off excess.
2. Heat half the oil in a large non-stick
pan over medium high heat and cook
veal in batches and until golden brown
on both sides, adding extra oil to pan if
necessary. Remove from pan place into
removable crockery bowl.
3. Add remaining oil to pan, add onions
and garlic, and cook until onion has
softened slightly.
4. Add carrots and celery, cook a further
3–4 minutes, stirring occasionally.
5. Stir in wine and bring to the boil.
Simmer until wine has reduced by half.
6. Pour over lamb along with tomato
passata and bay leaves; mix well.
7. Cover with lid and set on
LOW 6–7 hours, MEDIUM 5–6 hours or
HIGH 4–5 hours.
Serve sprinkled with Gremolata.
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