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Lamb and Veal
EasySear™ Pan on Stovetop
9.
Place EasySear™ Pan back onto stovetop and
bring sauce to the boil. Boil uncovered for 5 to 6
minutes or until sauce has thickened slightly,
stirring occasionally.
10.
Serve lamb shanks on steamed rice or potato mash
with sauce spooned over.
Setting variation: use the Low setting and cook for
6 to 8 hours.
NOTE
We do not recommend the High setting for this
recipe as lamb shanks or the lamb korma should
be cooked for an extended time for the most tender
results.
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continued
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
LAMB kORMA
Serves 8 to 10
2 tablespoons oil
4 large onions, finely chopped
5 cloves garlic, finely chopped
¼ cup finely chopped fresh ginger
½ cup ground almonds
4 dried whole red chillies
1 tablespoon ground coriander
1 ½ teaspoons ground turmeric
1 tablespoon ground cumin
½ teaspoon ground cardamom seeds
2 cinnamon sticks
3 kg cubed lamb
1 cup natural yogurt
2 x 410g cans tomato puree
1 teaspoon salt
Extra 1 cup natural yogurt
4 to 6 tomatoes, diced
1 cup chopped fresh coriander
Searing on the Stovetop with EasySear™ Pan
1.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil and heat a further 1 minute.
2.
Add onions, garlic and ginger, sauté until onion
has softened slightly, about 5 to 6 minutes,
stirring occasionally.
3.
Add ground almonds, chillies, ground coriander,
ground turmeric, ground cumin, ground cardamom
and cinnamon sticks. Cook until spices are fragrant,
about 3 minutes, stirring.
4.
Add lamb and mix well, cook until lamb has changed
colour all over, about 5 minutes, stirring occasionally.
Slow Cooking
5.
Place EasySear™ Pan into Slow Cooker base.
6.
Add yogurt, tomato puree and salt, mix well.
7.
Cover with Lid and turn Temperature Control Dial to
'LOW' setting, cook for 6 to 8 hours or until lamb
is tender.
8.
Serve with extra yogurt and chopped coriander
and tomatoes.
Setting variation: use the Auto setting and cook for
approx 4 to 5 hours.
11/11/09 9:10 AM
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