Chilli Tomato Beef; Spinach Dal - Cuisinart MSC-600A Instruction Booklet

Chilli Tomato Beef

Spice lovers can turn up the heat by just
increasing the cayenne or stirring in some puréed
chipotle chillies
Settings: Brown/Sauté Slow Cook
Makes 4 -6 serves
1kg lean beef mince
2 teaspoons vegetable oil
1 medium brown onion, finely chopped
1 jalapeño, seeded and finely chopped
1 large red capsicum, halved, de-seeded
& finely chopped
4 garlic cloves, finely chopped
1-2 tablespoons chilli paste
2 teaspoons dried oregano leaves
1 teaspoon flaked salt
¼ teaspoon cayenne pepper
2 x 400g can diced tomatoes
1 . Set the Multicooker to Brown/Sauté at 175°C .
Once hot, add half the beef and break apart
with a wooden spoon . Cook until meat is
completely cooked through, it may brown a
little . Remove cooked meat to a side bowl then
cook remaining mince and remove to side bowl .
Carefully remove pot from the unit if required to
drain out any excess cooking fat . Return pot to
the base .
2 . Add the oil to the pot and set to Brown/Sauté
at 175°C . Once hot, add the onion, jalapeño,
capsicum and garlic . Stir to combine and sauté
until soft and fragrant, about 5 minutes . Return
the cooked beef to the pot with the sautéed
vegetables . Stir in the chilli paste 1 tablespoon
at a time (to taste), oregano, salt, cayenne and
tomatoes . Mix well .
3 . Cover with lid and switch the unit to Slow Cook
on Low for 4-6* hours .
4 . Adjust seasoning to taste . Stir in additional hot
water or stock if a thinner consistency is desired .
* The longer the cooking time the more flavour will
develop .

Spinach Dal

A traditional Indian dish based on lentils . Each
version is different, depending on ingredients and
spices used . This one adds spinach at the end for
some colour and flavour .
Settings: Brown/Sauté Slow Cook
Makes about 9 cups
2 tablespoons ghee*
¼ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons garam masala
3cm piece of ginger, peeled and finely
chopped
1 medium brown onion, finely chopped
1 jalapeño chilli, seeded and finely
chopped
4 garlic cloves, finely chopped
1 teaspoon flaked salt
600g (3 cups) red lentils
1 teaspoon chilli flakes
7 cups (1.75litres) water
240g baby spinach leaves
1 . Put the ghee into the cooking pot of the
Multicooker set to Brown/Sauté at 135°C . Once
ghee melts, add the turmeric, cumin and garam
masala . Sauté spices until fragrant, about 2
minutes . Add ginger, onion, jalapeño and garlic
to the pot and sauté vegetables until soft and
fragrant, an additional 5 minutes .
2 . Add the salt, lentils, chilli and water to the pot .
Cover with lid and switch the unit to Slow Cook
on Low for 4 hours .
3 . When unit switches to Keep Warm, stir in
spinach so that it wilts just before serving .
4 . Adjust seasoning to taste . Leave on Keep Warm
until ready to serve .
*A clarified butter that can be purchased in
supermarkets .
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