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Recipes – Grill/Saute and Slow Cook
Savoury Lamb Shanks
Ingredients
1 x 600g Ready Fresh Roast Pack
2 Tbsp olive oil
4 lamb shanks
2 Tbsp flour
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp tomato sauce
1-2 tsp curry powder
1-2 tsp ground ginger
1-2 tsp mustard
1-2 tsp mixed spice
1 tsp salt
¼ tsp ground black pepper
2 cups beef or lamb stock – ready made
Method
Turn on Multicooker and set to GRILL/SAUTE
function to brown shanks. Brown the lamb
shanks on all sides. Remove and set aside.
Heat the oil in the Multicooker. Add in 600g
Ready Fresh Roast Pack and sauté for 5
minutes.
Switch Multicooker to the SLOW COOK
function. Return lamb shanks back into the
Multicooker. Mix remaining ingredients together
and pour over the lamb shanks and vegetables.
Place the lid onto Multicooker and cook for
about 3 hours. Monitor.
Savoury Lamp Chops
Ingredients
4 lamb chops
2 tbsp flour
2 tbsp brown sugar
2 tbsp vinegar
2 tbsp tomato sauce
1-2 tsp curry powder
1-2 tsp ground ginger
1-2 tsp mustard
1-2 tsp mixed spice
1 tsp salt
¼ tsp pepper
1 cup water
Method
Turn on Multicooker and set to GRILL/SAUTE
function to brown chops. Trim the fat off the
chops and after putting some oil in the pan
brown the chops on both sides.
Switch Multicooker to SLOW COOK function.
Set temperature to 100°C and time to 2 hours.
Mix all other ingredients together in a bowl and
pour over the chops. Place lid on. Check
occasionally if more water is needed during the
cooking process and add as required.
Serve hot with mashed potatoes and vegetables
Beef Stroganoff
Ingredients
500gm lean beef, cut into pieces and tossed in
½ cup flour
1 Tbsp olive oil
1 red onion, thinly sliced
1 onion, diced
2 cloves garlic, crushed
½ tsp dried chilli
Seasoning to taste
1 cup yoghurt
1 diced carrot
½ cup peas
½ cup finely sliced cabbage
½ cup tomato puree
½ cup red wine
½ cup water
1 beef stock cube
Method
Turn on Multicooker and set to GRILL/SAUTE
function. Drizzle a little oil into pan, heat and
saute flour-coated beef until browned. Remove
and set aside.
Add a little more oil. Saute onions and garlic.
Add tomato puree, seasoning, stock cube, red
wine and water.
Switch Multicooker to SLOW COOK. Increase
temperature to 100°C. Slow cook for 1 hour.
Add all vegetable then cook another 30
minutes.
Stir in yoghurt and cook another 10 minutes
Serve with rice or mashed potato.
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