Sunbeam PE6100 Aviva Instruction Manual page 43

Recipes - Main Meals continued
Massaman Curry
Serves: 6 to 8
Menu: Pressure Cooker
2 tablespoons vegetable oil
1kg beef chuck steak
1 ½ cups coconut cream
½ cup massaman curry paste
1 ½ cups chicken stock
1 ½ cups coconut milk
½ cup peanuts
¼ cup brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind paste
6 cardamom pods, crushed
2 potatoes, peeled, cubed
2 bay leaves
1 cinnamon stick
Salt and freshly ground black pepper, to taste
Jasmine rice, to serve
1.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2.Add half of the beef and brown off in
pan for 3-4 minutes. Remove from pan.
Repeat with the remaining beef.
3.Press STOP. Press MENU and select
SIMMER. Press START. Add coconut cream
and curry paste. Bring to a simmer and stir
until fragrant.
4.Add remaining ingredients into the pan.
Press STOP. Secure the lid.
5.Press MENU and select SLOW COOK
HIGH. Press TIME and set to 4 hours.
Make sure the steam vent is in the
RELEASE position. Press START.
6.Once cooking has completed, and the
pressure has released, season to taste with
salt and pepper. Serve with rice.
Lamb Tagine
Serves: 6 to 8
Menu: Slow Cooker
1kg diced lamb shoulder
2cm piece ginger, peeled, grated
2 tablespoons smoked paprika
1 tablespoon ground turmeric
2 teaspoons ground cinnamon
1 teaspoon ground cayenne pepper
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, chopped
1 ½ cups beef stock
½ cup dried apricots, chopped
½ cup flaked almonds
¹⁄ ³ cup dried dates, chopped
¹⁄ ³ cup sultanas
1 tablespoon honey
Salt and freshly ground black pepper, to taste
Cous cous and fresh coriander, to serve
1.Rub lamb with ginger, paprika, turmeric,
cinnamon and cayenne. Cover and
refrigerate for 30 minutes.
2.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
3.Add lamb and brown off in pan for 3-4
minutes. Remove from pan.
4.Press STOP. Press MENU and select
SAUTE. Press START. Add garlic and
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