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– 29 –
Main Fare Meats
(continued)
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
1
⁄
3
cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Low for 40 minutes. Stir once during cooking
serve with jasmine rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600
g
lean lamb, diced
400
g
can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150
g
natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on High for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on Medium for 10 minutes. Stir. Cook on Medium for a
further 10 minutes. Add the rice and chicken stock and
cook covered on Medium Low for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover and
cook on High for 10 minutes. Turn meat, cover and cook
on Low for 1
1
⁄
4
to 1
1
⁄
2
hours. Stand corned silverside in
cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on Low.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 teaspoon paprika
500
g
lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on High for 2 minutes. Add tomato paste
and paprika. Cook on High for a further 2 minutes.
Add lamb, capsicum and stock. Cover and cook on
Medium for 25 to 30 minutes, stirring halfway through
cooking. Mix fl our with 2 tablespoons of water and stir
into goulash mixture. Cook on High for 1 to 2 minutes.
Stir in sour cream and serve with pasta and rice.
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500
g
lamb, cubed
1
⁄
3
cup korma curry paste
2 cups carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock and stir, cook on Medium
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon, diced
6 pickling, onions
2 teaspoons minced garlic
1
⁄
4
cup red wine
410 ml tomato puree
1
⁄
2
cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250
g
button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on Medium for 14 to 16 minutes.Stir and cook on Low
for 28 to 30 minutes. Stir and add mushrooms halfway
through cooking.
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