R7
Indian lamb
Spice mixture:
1 onion, chopped
2 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon coriander
1⁄2teaspoon ground cardamom
1⁄2teaspoon garam marsala
1⁄4teaspoon cayennepepper
1⁄4cup water
1 tablespoon oil
2 tablespoons mustard seeds
500g trim lamb, diced
1 onion, chopped
1 red capsicum, sliced
6 spinach leaves,shredded
2 tablespoons lemon juice
Toastedalmonds, optional
1. Assemble Wizz using chopping/mixing blade.
2. Place onion, garlic, spices and water into
processing bowl and pureeusing the
GRIND function.
3. Heat oil in a large wok or frypan. Add mustard
seeds and cook 1–2 minutes. Add onion puree and
cook until most of the liquid has evaporated.
4. Add the diced lamb and stir fry in onion puree
until almost cooked, removefrom pan and
set aside.
5. Stir fry onion and capsicum until softened,
add spinach and lemon juice. Cook spinach
until just wilted.
6. Return lamb mixture to pan and tosswell.
Serve immediately garnished with toasted almonds.
Smoked salmon andguacamole fettuccine
1 shallot, cut in 2cm lengths
1 clove garlic, peeled
1⁄4cup sour cream
2 teaspoons lemon juice
Pinch of salt, optional
2 slices smoked salmon
1⁄2avocado,peeled, seeded and cubed
125g fettuccine,cooked and drained
Shaved Parmesancheese, optional
1. Assemble Wizz using chopping/mixing blade.
2. Place shallot and garlic into processing bowl
and roughly chop for 3–4 seconds using the
CHOP function.
3. Add sour cream, lemon juice and salt and
process 3-4 seconds.
4. Add salmon and avocado and process until smooth.
5. Toss mixture through hot fettuccine and serve
immediately,sprinkled with Parmesan cheese.