Beef, pork, veal and lamb, Burmese chicken

Chicken continued

Beef, pork, veal and lamb

Burmese chicken

Serves 4-6

1 tablespoon oil

1 medium onion, peeled and chopped

11/2 tablespoons lemon grass, finely sliced

1 bay leaf

1 small red chilli, finely chopped

4 garlic cloves, peeled and crushed

3 teaspoons fresh ginger, peeled and grated

11/2 teaspoons ground turmeric

1/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander seeds

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon cracked black pepper 1.5kg chicken breast fillets, halved 1 cup / 250ml chicken stock Fresh coriander, chopped to serve

1.Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft. Stir in lemon grass,

bay leaf, chilli, garlic, ginger, turmeric, cardamon, cinnamon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute.

2.Add chicken to the non-stick pan and stir to coat with onion mixture. Place chicken mixture and stock into the removable crockery bowl.

3.Cover with lid and cook on Low setting for 6-8 hours or High setting for 4 hours. Remove bay leaf before serving.

4.Serve hot, sprinkled with coriander if desired and accompanied with steamed rice and Cucumber Raita.

Chicken with mushrooms

Serves 4-6

1 tablespoon oil

1.5kg chicken thigh fillets, halved 250g button mushrooms, sliced

1 small leek, trimmed and sliced

1/2 cup/ 125ml white wine

1 cup/ 250ml chicken stock

1 teaspoon cracked black pepper

1/4 teaspoon salt

1 tablespoon fresh lemon thyme, chopped

1 tablespoon plain flour

1/2 cup / 125ml cream

1/2 cup / 125ml sour cream

1.Heat oil in a non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken into the removable crockery bowl.

2.Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours.

3.Blend flour, cream and sour cream together and stir into chicken mixture 30 minutes before serving. Replace lid and continue cooking.

4.Serve with steamed baby new potatoes and asparagus spears, if desired.

Gingered lamb curry

Serves 4-6

1 tablespoon oil

1.5kg lean lamb, cubed

2 medium onions, peeled and chopped

200g baby eggplant, trimmed and finely chopped

2 garlic cloves, peeled and crushed

11/2 tablespoons grated fresh ginger

1 small red chilli, finely chopped

1 teaspoon cracked black pepper

1/4 teaspoon salt

1 teaspoon ground turmeric

2 teaspoons green curry paste

3/4 cup / 180ml beef stock

1 cup / 110g coconut milk powder

1 cup / 250ml 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 towels.

2.Add onion to the non-stick pan, cook over a medium heat until onion is golden brown. Stir in eggplant, garlic, ginger, chilli, 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 for 6-8 hours or High setting for 4 hours.

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

Serve hot accompanied with steamed Jasmine rice and chickpea salad.

Beef rendang

Serves 4-6

1 tablespoon oil

1.5kg lean gravy beef, cubed

1 medium onion, peeled and chopped

1 tablespoon ground cumin

1 teaspoon ground cinnamon

1 large strip of lemon rind

1/3 cup curry paste

1 cup / 250ml beef stock

1 cup / 250ml coconut milk

2 tablespoons lemon juice

3 teaspoons tamarind pulp

11/2 tablespoons brown sugar

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

2.Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, cinnamon, lemon rind and curry paste, cook for 1 minute. Pour in stock, stir and cook until just heated through.

3.Place meat and onion mixture into the removable crockery bowl. Cover with lid and cook on Low setting for 8-9 hours or High setting for 4-5 hours.

4.Combine coconut milk, lemon juice, tamarind pulp and sugar, and stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking.

5.Serve hot accompanied with steamed rice and pre-packaged naan bread.