Lamb Tagine; Rendang Daging – Spicy Coconut Beef Curry - Sunbeam HP005 Instruction/Recipe Booklet

Recipes continued

Lamb Tagine

Serves 4
2 tablespoons olive oil
4-6 (depending on size) lamb shanks, fat
trimmed
1 medium onion, sliced thinly
1 clove garlic, crushed
1 tablespoon Moroccan dried spice mix
1 tablespoon tomato paste
2 medium tomatoes, chopped
¼ cup chicken stock
1 x 300g tin chickpeas, rinsed, drained
400g kumara (sweet potato), peeled, diced
1 cinnamon stick
2 cardamom pods, cracked
Salt and pepper to taste
½ cup fresh coriander, roughly chopped
Cous cous, to serve
1.Heat oil in a large frying pan over medium
high heat, cook lamb shanks in batches for
3-5 minutes or until evenly brown all over.
Transfer to a plate.
2.Reduce heat, and add onion and garlic
to frying pan and cook for 2-3 minutes
or until onion has softened. Add spice
mix and cook until fragrant. Stir through
tomato paste.
3.Place kumara into the base of slow cooker
and top with lamb and onion mixture and
remaining ingredients, except coriander.
Cover and cook on heat setting 2 for 3-4
hours or heat setting 1 for 6-8 hours.
4.Season with salt and pepper and stir
through chopped coriander, serve with cous
cous.
16
Rendang Daging – Spicy Coconut Beef Curry
Serves 6-8
¼ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
1.5kg chuck steak
1 cup coconut milk powder
2 tablespoons fish sauce
Pinch salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
25g chopped fresh ginger, roughly chopped
25g sliced fresh galangal, roughly chopped
pinch salt
1.To make curry paste, soak chillies in hot
water until just softened; remove stem and
seeds; roughly chop. Place all curry paste
ingredients in a food processor and process
to a smooth paste; add a little water if
necessary.
2.In a large non-stick frying pan over a low
heat, lightly toast coconut until lightly
golden; remove from heat and allow
to cool. Once cool, process in a food
processor to a fine powder.
3.Heat a large non-stick frying pan; add curry
paste, coriander, turmeric and lime leaves
and cook, stirring, for about 5 minutes or
until fragrant.