Sunbeam HP3520 manual Lamb Tagine, Veal Goulash

Recipes continued

Lamb Tagine

Serves 4

2 tablespoons olive oil

4-6 (depending on size) lamb shanks, fat trimmed

1 medium onion, sliced thinly

1 clove garlic, crushed

1 tablespoon Moroccan dried spice mix

1 tablespoon tomato paste

400g kumara (sweet potato), peeled, diced

2 medium tomatoes, chopped ¼ cup chicken stock

1 x 300g can chickpeas, rinsed, drained

1 cinnamon stick

2 cardamom pods, cracked Salt and pepper to taste

½cup 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.

Veal Goulash

Serves 4-6

1.2kg veal, cut into 2cm pieces

¼cup flour

¼cup olive oil

2 onions, chopped

3 cloves garlic, crushed

2 tablespoons Hungarian sweet paprika

½teaspoon cayenne pepper

2potatoes, peeled, diced

1cup beef stock

2tablespoons tomato paste

2bay leaves

salt and freshly ground black pepper

1.Dust veal in flour, shaking off excess flour.

2.Heat half the oil in large non-stick frying pan. Cook veal in batches until brown. Transfer to a plate.

3.Heat remaining oil and cook onion for

2-3 minutes or until softened. Add garlic, paprika and cayenne pepper and cook, stirring for 30 seconds.

4.Place potatoes in base of slow cooker. Add veal and remaining ingredients to slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

5.Serve with hot pasta.

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