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R19
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Curries and Rice Dishes continued
Moroccan lamb tagine
Serves 6-8
3 tablespoons olive oil
2 brown onions, peeled and finely chopped
500g lamb, trimmed and cut into 1.5cm cubes
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon mild paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1½ teaspoons ground cinnamon
2 x 400g cans diced tomatoes
2 sticks celery, finely chopped
½ cup red lentils, washed and rinsed
½ cup tomato paste
2 tablespoons brown sugar, well packed
4 cloves garlic, peeled and finely chopped
5 cups/1¼ litres water
400g can chickpeas, drained and rinsed
Steamed cous cous, for serving
Heat the Wok on setting HIGH SEAR. Add 2
tablespoons of oil, then add onions and stir
fry until golden brown, about 1 minute.
Add the lamb and stir fry for 2 minutes or
until browned
Stir remaining oil and spices into lamb and
onions and cook for 1 minute.
Stir in next 7 ingredients, cover with lid
and bring to the boil.
Reduce heat to setting 4 and cook for
50-60 minutes, stirring occasionally during
cooking, especially near end of cooking
time. If mixture begins to thicken, stir in a
little extra water. Remove the lid.
Stir in chickpeas, cover with lid and cook a
further 5 minutes.
Serve with steamed cous cous.
While cooking wet dishes with the lid on, the
Wok will turn on and off during the cooking
process, as the appliance is thermostatically
controlled.
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Beef rogan josh curry
Serves 6-8
3 tablespoons peanut oil
1½ kg chuck steak, diced
1 brown onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons Rogan Josh curry paste
2 x 400g cans diced tomatoes
4 cups/1 litre beef stock
Salt, optional
Heat the Wok on setting HIGH SEAR. Add 1
tablespoon of oil, then add
1
⁄3 of the steak
and stir fry until well browned, about 2
minutes, remove, set aside and keep warm.
Repeat with remaining oil and steak.
Add onion and garlic, cook for 2 minutes.
Stir in curry paste, cook for 1 minute.
Add tomatoes and stock, cover with lid and
bring to the boil. Remove the lid.
Reduce heat to setting 4, cover with lid
with the steam vent open and simmer for 1
hour. Season to taste if desired.
Serve with yoghurt and steamed basmati rice.
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