Sunbeam HP5590 Salt and pepper, Cover and cook on High 3-4 hours, or LOW 6-8 hours, Lamb Tagine

Page 14

Recipes continued

Lamb Roast with White Beans and Parsley Sauce

Serves 4-6

1.4kg – 1.5kg lamb roast, easy carve 1-2 cloves garlic, cut into slivers

2 sprigs fresh rosemary, cut into pieces

2 tablespoons olive oil

20g butter

1 large onion, sliced

1 x 400g can butter beans, rinsed, drained

¼cup chopped fresh parsley ½ cup chicken stock

salt and pepper

1.Make small incisions all over lamb with a very sharp knife, then stuff each with a sliver of garlic and a sprig of rosemary.

2.Heat oil in a large frying pan, cook lamb until browned all over. Remove from pan and transfer to slow cooker.

3.In the same pan, add butter and cook onion 1-2 minutes or until softened, place in slow cooker with remaining ingredients. Season with salt and pepper.

4.Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.

5.Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.

Lamb Tagine

Serves 6-8

2 tablespoons olive oil

6-8 (depending on size) lamb shanks, fat trimmed

1 large onion, sliced thinly

2 cloves garlic, crushed

1 ½ tablespoons Moroccan dried spice mix

1 tablespoon tomato paste

600g kumara (sweet potato), peeled, diced

1 x 400g tin chopped peeled tomatoes ½ cup chicken stock

1 x 400g can chickpeas, rinsed, drained

1 cinnamon stick

3 cardamom pods, cracked Salt and pepper to taste

1 cup fresh coriander, roughly chopped Cous cous, to serve

1.Heat oil in a large frying pan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly brown all over. Transfer to a plate.

2.Reduce heat, and add onion and garlic to frying pan and cook for 2-3 minutes or until onion has softened. Add spice mix and cook until fragrant. Stir through tomato paste.

3.Place kumara into the base of slow cooker and top with lamb and onion mixture and remaining ingredients, except coriander.

Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

4.Season with salt and pepper and stir through chopped coriander, serve with cous cous.

12

Page 13 Page 15
Image 14
Page 13 Page 15
Contents Electronic Slow Cooker 5.5L HP5590Contents Important instructions retain for future useFor the safe use of an electrical appliance Sunbeam’s Safety PrecautionsSunbeam is very safety conscious when Quality Glass Lid Switches to warm once the selected time hasRemovable Crock Insert Electronic Control DialLarge 5.5 Litre Capacity Removable Power CordCool Touch Handles and Lid Knob Wrap-Around ElementUsing your Electronic Slow Cooker Place the slow cooker on a flat level surfacePage Care and Cleaning Chicken, Sweet Corn & Bacon Soup RecipesSpicy Sweet Potato Soup Pea and Ham Soup French Onion SoupCover and cook on High 3-4 hours or LOW 6-8 hours Roasting Chicken Roasting BeefRoasting Lamb Corned BeefIndonesian Chicken Curry Spanish Chicken with Capsicums¹/³ cup chopped fresh parsley Chicken, Mustard and Sage Casserole Hainanese Chicken with RiceLamb Tagine Salt and pepperCover and cook on High 3-4 hours, or LOW 6-8 hours Cup fresh coriander, roughly chopped Cous cous, to serveRendang Daging Spicy Coconut Beef Curry Veal GoulashCover and cook on High 4-5 hours or LOW 6-8 hours Beef Brisket with VegetablesLarge carrot, cut into matchsticks Pork with Prunes and Apricots DhalRatatouille Potato Bake with Creamy Bacon SauceHearty Homemade Beans Balsamic Glazed BeetrootsWash beetroots, peel and cut in halves or quarters Poached Pears in Red Wine and Star Anise Crème CaramelCreamy Coconut Vanilla Rice A mixing bowl, combine butter, milk and egg Spiced Rhubarb and Berry CompoteChocolate Self-Saucing Pudding Steamed Christmas PuddingPage Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Major failureAustralia New ZealandNeed help with your appliance?
Top Page Image Contents