Saudi Harisa; Murgh Makhani; Bolognaise Sauce - Kenwood SCM650 Instructions Manual

minutes; add the raisins and a little
more hot water, if necessary
Cover and cook for an additional 5
to 10 minutes or until the rice
grains are separate
Transfer the rice to a large serving
platter and arrange the chicken
pieces on top. Sprinkle the toasted
slivered almonds over the dish
Serve Al Kabsa with a fresh mixed
cucumber, carrot, lettuce, and
tomato salad -- preferably with a little
lime vinaigrette
Some fresh pita bread on the side
would be nice also
Saudis like their Kabsa with a hot
sauce called 'Shattah'. Enjoy!
saudi harisa
2 cups whole wheat or 400 g
12 cups water or 3 liters
½ kg lamb fillets, cut into pieces
2 cubes chicken stock bouillon
6 whole cardamom pods
2 cinnamon sticks
1 teaspoon whole black peppers
½ cup butter or 100 g, melted
½ cup sugar or 100 g
Wash the wheat and soak overnight
Place meat pieces and water in the
ceramic crock, bring to boil and
remove froth as it appears
Add the wheat, chicken stock
cubes, cardamom pods, cinnamon
sticks and whole black pepper
Cover the pot and cook over low
heat for 2 hours or until the meat
and wheat are completely cooked.
Add more boiling water if
necessary
Use a wooden spoon or a hand
blender to mash the meat and wheat
while stirring
Pour the melted butter on top and
serve
bolognaise sauce
Use as a base sfor Spaghetti
Bolognaise or Lasagne
15ml/1 tbsp oil
2 onions, chopped
8 rashers streaky beef bacon,
chopped
1 Kg/2 lb 4 oz lean minced beef
2 x 454g tins chopped tomatoes
1 clove garlic, peeled and
crushed
2 level tbsp/ 30ml tomato puree
or to taste
salt and pepper
250g/9 oz mushrooms, finely
chopped
Heat the oil in a large frying pan and
fry the onion until golden brown and
then transfer to the cooking pot.
Add the bacon to the frying pan and
fry that of and add to the cooking
pot. Fry the meat until browned,
add the chopped tomatoes and
bring the mixture to the boil and then
transfer to the cooking pot. Place
the remaining ingredients in the
cooking pot. Cook on High for
2 - 4 hours or Low for 4 - 6 hours
murgh makhani (Indian
butter chicken)
1/3 cup plain nonfat yogurt
1 tablespoon tandoori masala
powder
1 1/2 pounds boneless, skinless
chicken thighs, cut into 1-inch
pieces
1/2 onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil,
divided
2 teaspoons garam masala
1/4 teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek
leaves
1 teaspoon salt
Stir the yogurt and tandoori masala
powder together in a large bowl until
thoroughly combined
Add the chicken and toss to coat
evenly. Marinate in refrigerator for 1
hour. Drain and discard any excess
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