Beef Curry

Serves 4

1.5kg blade or chuck steak, 2.5cm cubes ½ cup/75g flour

¼cup/60ml vegetable oil

2 large onions, diced

5 cloves garlic, minced

1 small pieces fresh ginger, peeled and grated

1 teaspoon ground chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1 teaspoon salt

1 tablespoons vinegar

1 x 425g cans whole tomatoes

2 strips lemon rind

5 cups/1 ¼ litres beef stock

1.Toss the meat in the flour.

2.Heat the oil in a frypan, add the meat and lightly brown, remove meat and place into the removable crockery bowl. Add onions, garlic and ginger to the pan, cook for 5 minutes then place into the removable crockery bowl with remaining ingredients. Stir well, cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours. Serve with fluffy steamed rice.

NOTE: All recipes use Australian Standard measuring cups and spoons.

Meatballs in Creamy

Mushroom Sauce

Serves 4

Mushroom Sauce

2 x 440g cans mushrooms in butter sauce

2 cups/500ml beef stock

¼cup/40g flour

¼cup/60ml sherry

1 teaspoons paprika

1 cup sour cream

Meatballs

1.25kg minced beef 300g pork mince

1 x 60g eggs, lightly whisked

¼cup parsley, chopped Salt and pepper, to taste

2 cups/250g fresh breadcrumbs

¼cup/60ml olive oil

2 tablespoons/40g butter

1.Place all the mushroom sauce ingredients except sour cream into the removable crockery bowl and stir to combine. Mix all ingredients for meatballs together in a bowl and shape into walnut size balls. Heat oil and butter in a frypan and lightly fry meatballs, then add to sauce in the removable crockery bowl. Cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours

or AUTO setting for 4-5 hours. At 15 minutes before serving, switch to HIGH setting and stir in the sour cream.

2.Serve with spaghetti or penne pasta.

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Kambrook KSC360 manual Beef Curry, Meatballs in Creamy Mushroom Sauce

KSC360 specifications

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