Loading ...
Loading ...
Loading ...
36
37
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 800 W (High) power for
3 mins. or until softened.
3. Add the ginger, garlic, turmeric, chilli and
curry powder. Cover and cook on 800 W
(High) power for 2 mins.
4. Add the yoghurt, mushrooms, tomatoes,
water and lentils. Cover and cook on 800 W
(High) power for 13-17 mins. or until the
lentils are tender and the liquid has
evaporated.
5. Add the lentil mixture and cashew nuts to
the cooked rice and mix thoroughly. Reheat
on 800 W (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 800 W (High) power for 2 mins.
3. Add the lamb and cook for 5 mins. on 800 W
(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 520 W (Low) power for about
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
NN-K18JMM_BPQ.indd 37 2017/12/28 13:33:46
Loading ...
Loading ...
Loading ...