Beef, Pork, Veal & Lamb, Gingered lamb curry

Beef, Pork, Veal & Lamb continued

Gingered lamb curry

Serves 8-10

2 tablespoons oil 2.5kg lean lamb, cubed

2 large onions, peeled and chopped

400g eggplant, diced

4 garlic cloves, peeled and crushed 1⁄4 cup grated fresh ginger

2 small red chillies, finely chopped

2 teaspoons cracked black pepper 1⁄2 teaspoon salt

2 teaspoons ground turmeric

1 tablespoon green curry paste 11⁄2 cups / 375ml beef stock 2 cups coconut milk powder

2 cups / 500ml boiling water

1.Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel.

2.Add onion to the non-stick pan, cook over medium heat until onion is golden brown. Stir in eggplant,garlic, ginger, chillies, pepper, salt, turmeric and curry paste, cook for 1 minute. Blend in stock.

3.Place meat and eggplant mixture into the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 6-8 hours or High setting 4 hours.

4.Blend coconut milk powder and water, stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking.

5.Serve hot accompanied with steamed jasmine rice and salad.

Sweet orange pork

Serves 8-10

1⁄4 cup / 60ml cup oil

2 large Spanish onion, peeled and sliced 2.5kg lean pork steaks, halved

1⁄4 cup / 40g plain flour

600g kumera, peeled and diced

2 tablespoons / 40g butter

2 teaspoons ground cumin

2 teaspoons ground cardamom 1⁄2 teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon fennel seeds

1⁄2 cup / 85g brown sugar, firmly packed 2 tablespoons lemon juice

1⁄2 cup / 125ml sweet sherry 2 cups / 500ml orange juice

2 cups / 500ml chicken stock

1 tablespoon grated orange rind

1.Heat half the oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Remove onion from pan and set aside.

2.Coat the meat with flour, remove any excess. Heat remaining oil in the non-stick pan, cook meat in batches over a medium heat until lightly browned.

3.Place onion, meat and kumera into the removablec rockery bowl.

4.Melt butter in non-stick pan, stir in cumin, cardamom, cloves, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook over medium heat until heated through.

5.Pour spice mixture over the meat and vegetables in the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 6-8 hours or High setting 4-5 hours.

6.Serve hot accompanied with buttered noodles and salad greens.