Recipes continued
Lamb Rogan Josh
Serves 6
2 tablespoons oil 2kg diced lamb
2 onions, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 clove garlic, crushed
2 tablespoons Rogan Josh curry paste
800g can crushed tomatoes ½ cup water
Steamed rice and coriander, to serve
1.Using the Browning mode, heat half of the oil on SEAR. When
2.Using the Browning mode, heat the remaining oil on 180°C. When preheated and READY appears in the LCD screen, PRESS START. Add onion, celery, carrot and garlic to the pan. Cook, stirring for 2 minutes or until soft. Add the curry paste and cook, stirring until fragrant. Return lamb to the pan with tomatoes and water.
3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.
4.Serve with steamed rice and garnish with coriander.
Honey and Soy Pork Ribs
Serves 6
**Pork spare ribs are rashers of pork belly. These are different to American pork ribs.
2 tablespoons peanut oil 2kg Pork spare ribs
1 onion, chopped
2 cloves garlic, sliced 4cm fresh ginger, sliced 1 cinnamon stick
3 star anise
½cup soy sauce
½cup Chinese cooking wine
¹⁄³ cup honey ²⁄³ cup water
2 tablespoons cornflour
Steamed Rice and Asian greens, to serve
1.Using the Browning mode, heat the oil on 150°C. When
2.Add remaining ingredients, except cornflour, in the pan. Bring to a simmer. Add the pork, turning to ensure all pieces are coated in the sauce.
4.Place the lid on. Using the Slow Cooker mode cook on LOW for 8 hours or HIGH for 4 hours.
5.Remove pork from sauce and cover with foil to keep warm. Strain sauce and discard solids. Return to pan with cornflour combined with ¼ cup water. Using the Browning mode set on SEAR, stir until mixture boils and thickens.
6.Serve pork and sauce with steamed rice and Asian greens.
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