Kambrook KD66B manual Madras beef curry with tomatoes and chickpeas, Kashmire roast lamb

Madras beef curry with tomatoes and chickpeas

Serves 4

500g diced beef (blade, round or chuck steak)

1 medium brown onion (diced)

2 teaspoon minced garlic

1 teaspoon bottled chilli paste

11/2 tablespoons madras curry paste Freshly ground black pepper

3 tablespoon peanut oil

2 440g tins of peeled tomatoes

1 375g tin of chickpeas

1.Heat the frypan on ‘10’ using the temperature control probe.

2.Add the peanut oil and diced beef to the frypan and seal the meat to a goldern brown colour. Remove the meat using a slotted spoon.

3.Add the onion to the frypan and turn the temperature control probe to ‘6’. Cook the onion for 5 min,

add the chilli and garlic and cook for a further 2 min.

4.Add the curry paste and cook for 3 min. add the beef and tomatoes, bring the curry back to the boil, then turn the temperature control probe to ‘3’ and replace the lid with the steam vent open.

5.The curry will take approx. 1 1/2 hours to cook, it should be checked every 1/2 an hour.

6.Open the chickpeas and wash them, add to the curry when it is cooked, check the seasoning.

7.Serve with steamed rice and pappadams, garnish with chives.

Kashmire roast lamb

Serves 6

1 x 2kg leg of lamb

2 tablespoons peanut oil

1 teaspoon ground cumin

2 teaspoon grated ginger

1 tablespoon lemon juice

2 cloves garlic, crushed:

1 cup hot water

1 teaspoon garam masala:

1.Trim lamb of fat, score surface. Combine ginger, garlic, oil, garam masala, and ground cumin and lemon juice. Rub over lamb.

2.Place the temperature control probe into the frypan and turn to ‘10’ when the frypan has reached temperature seal the lamb leg and then remove it.

3.Place in the steaming rack in the roasting position and add the hot water. Place the lamb onto the steaming rack, turn the temperature control probe to ‘3’. Cover with frying pan lid, Cook until done to the desired tenderness 1 3/4 hours, basting occasionally.

4.Place lamb on serving platter. Cover; allow to rest for 10 minutes, before carving.

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