Morphy Richards MC48815 manual Beef Brisket serves, Lamb Madras serves, Lamb shanks serves

48815 rev3_x 21/06/2010 10:11 Page 11

•Add other ingredients except corn flour. Secure lid and cook on stew setting for 20 minutes.

•At the end of cooking, mix corn flour with a little water and stir into stew until thickened.

Beef Brisket serves 4

Beef brisket joint	1kg
Oil	1 tbsp
Water	2 cups
Onion	1
Bay leaf	1
Salt and freshly black pepper.

•Add oil to the pan and use the browning setting to brown all sides of the joint.

•Place on steamer tray with rest of ingredients.

•Put water in bottom of pan, secure lid and cook for 1 hour.

•Thicken juice with corn flour to make gravy.

Lamb Madras serves 4

Coriander seeds	2 tbsp
Fenugreek seeds	2 tsp
Cumin seeds	1 tsp
Black Peppercorns	1 tsp
Fennel seeds	1/2 tsp
Cinnamon stick	1
Cloves	3
Tumeric	1 tbsp
Chili Powder	1 tsp
Salt	1 tsp
Stewing lamb, diced	1 kg
Sunflower oil	1 tbsp
Mustard seeds	1 tsp
Curry leaves	10
Onion, chopped	1
Green Chili, finely chopped	1
Ginger, finely chopped	1.5 cm
Garlic cloves, crushed	2
Tinned tomatoes, chopped	200g
Tamarind concentrate
in 50ml of water	2 tsp
Chili powder	1 tsp

•Grind first 7 ingredients in pestle and mortar to a powder. Stir in turmeric, chilli powder and salt to create a rub.

•Place in a large bowl and rub onto the lamb.

•Heat oil in Rapid Cook using browning function. Add mustard seeds and allow to ‘pop’ for a few seconds to release their flavour.

•Add the curry leaves and onions and fry for a minute or so to soften.

•Stir in the chilli, ginger and garlic and fry for a few minutes until the aroma develops.

•Stir in the tomatoes, tamarind, chilli, and then the lamb.

•Secure the lid and cook under pressure for 30 minutes.

Lamb shanks serves 4

Lamb shanks	4
Onion, chopped	1
Celery Sticks, diced	2
Carrot, diced	1
Beef stock	150ml
Red stock	100ml
Brown sugar	1 tbsp
Tomato puree	2 tbsp
Bay leaf	1
Olive oil	2 tbsp
Salt and freshly ground black pepper
Corn flower (to thicken)	1-2 tbsp

•Heat oil on browning function and brown lamb shanks. Add onion to soften.

•Add rest of ingredients, stir well and secure lid. Cook for 1hr.

•Once cooked thicken with corn flour mixed with a little cooking liquid.

Pork loin serves 4

Pork loin	700g
Oil	1 tbsp
Medium potatoes, cubed	3
Garlic clove, crushed	1
Rosemary	1 tsp
Thyme	1 tsp
Basil	1/2 tsp
Marjoram	1/2 tsp
Water	125ml

Salt and freshly ground black pepper.

•Heat oil in pan on browing setting, and fry potatoes until golden, remove and reserve.

•Add pork and brown all sides.

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