![MUSSAMAN BEEF CURRY](/images/new-backgrounds/61747/6174759x1.webp)
Main Fare Meats
MUSSAMAN BEEF CURRY
Serves: 4
Ingredients: |
|
500 g | round steak diced |
1⁄3 cup | mussaman curry paste |
400 g | potato diced |
250 ml | coconut milk |
250 ml | beef stock |
1 tablespoon | brown sugar |
Method:
Place steak, curry paste and potato in a
LAMB PILAU
Serves: 4
Ingredients: |
|
1 tablespoon | oil |
1 | large onion, sliced |
600 g | lean lamb, diced |
400 g | can tomato pieces |
2 teaspoons | garam masala |
1 teaspoon | dried thyme |
1 cup | long grain rice |
600ml | hot chicken stock |
150g | natural yoghurt |
| freshly ground black pepper |
Method:
Place the oil and onion in a 3 litre dish. Cover and cook on High for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on Medium for 10 minutes. Stir. Cook on Medium for a further 10 minutes. Add the rice and chicken stock and cook covered on Medium low for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.
CORNED BEEF
Serves: 4
Ingredients: |
|
1.5 to 1.7 kg | corned silverside |
1 tablespoon | brown sugar |
1 tablespoon | white vinegar |
1 | onion, cut in half |
4 | cloves |
6 | peppercorns |
1 | bay leaf |
5 cups | water |
Method:
Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in
GOULASH
Serves: 4
Ingredients: |
|
1 | onion, chopped |
1 | clove garlic, crushed |
1 tablespoon | butter |
2 tablespoons | tomato paste |
1 teaspoon | paprika |
500 g | lamb, diced |
1 | small capsicum, diced |
1 cup | beef stock |
2 tablespoons | flour |
2 tablespoons | water |
2 tablespoons | sour cream |
Method:
Place onion, garlic and butter in
LAMB KORMA
Serves: 4
Ingredients: |
|
1 | onion, diced |
500 g | lamb, cubed |
1⁄3 cup | korma curry paste |
2 cups | carrots sliced |
250 ml | tomato puree |
250 ml | beef stock |
2 tablespoons | natural yoghurt |
Method:
Place onion, lamb, curry paste and carrot in a
BEEF BOURGUIGNONNE
Serves: 4 to 6
Ingredients: |
|
750 g | diced chuck steak |
4 rashers | bacon, diced |
6 | pickling, onions |
2 teaspoons | minced garlic |
1⁄4 cup | red wine |
410 ml | tomato puree |
1⁄2 cup | beef stock |
1 teaspoon | minced chilli |
1 teaspoon | dried tarragon |
250 g | button mushrooms, halved |
Method:
Place all ingredients except mushroom in a
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