MAGIMIX Cook Expert Recipe Manual page 74

L A MB CURRY
with naans
: 25 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 P R O G R A M M E S
2 onions, peeled
2½ tbsp olive oil
500g leg lamb
200g cherry tomatoes
1 tbsp ground garam masala
1 tbsp curry powder
1 tbsp sweet ground paprika
1 tbsp ground turmeric
1 tbsp ground cardamom
100g unsalted cashew nuts
100g stoned dates
1 Make the naans. Then, quarter the onions and place in the metal bowl with the
olive oil; run the EXPERT programme (without heating) for 30 seconds/speed 13.
If necessary, scrape down the wall of the bowl. Cut the meat into pieces, and add
to the bowl; restart the EXPERT programme for 5 minutes/speed 1A/120 °C. Add
the remaining ingredients (except the single cream and coriander) and run the
SIMMER programme.
2 Wash and finely chop* the coriander. A minute before the end of the programme,
remove the cap and add the single cream and coriander through the opening.
Serve the lamb curry with basmati rice and the naans.
naans
1 Place the milk and yeast in the metal bowl; run the BREAD/BRIOCHE programme.
The programme will stop after 1 minute; add the remaining ingredients and press
Auto to restart the programme.
2 Remove the dough using a spatula* and place in a salad bowl. Cover with a damp
cloth and set aside to rest for at least 30 minutes. Flour the work surface and hands
and divide the dough into 6 balls of equal size.
3 Shape* each portion of dough into small discs about 5mm thick. Place a non-stick
frying pan over a medium heat, and cook the naans for about 2 minutes on each
side until golden.
146
: 35 min : 30 min
R E S T I N G T I M E
:
100ml single cream
8g coriander
N A A N S :
100ml milk
1 sachet easy blend yeast (7g)
320g plain flour
150g plain yoghurt
2 tbsp soft butter
1 tbsp olive oil
1 tsp salt