Ingredients
-
15ml (1 tbsp) oil
-
1 large onionsliced
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3 cloves garliccrushed
-
2 tsp ground coriander
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½ tsp chilli powder, ground cardamom, ground cloves
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1 tbsp garam masala spice
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1 tbsp ground turmeric
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1 tsp ground cumin
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25g flour
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15ml (1 tbsp) tomato puree
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450g shoulder of lambcubed
-
juice of 1 lemon
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1 tsp sugar
-
pinch of salt
-
450ml (3/4 pt) hot stock
Directions
How to get that spicy-savoury Madras Curry flavour with juicy meat, but without all the work. With steam and convection cooking.
Ingredients
Adjust Servings:
| 15ml (1 tbsp) oil | |
| 1 large onion | |
| 3 cloves garlic | |
| 2 tsp ground coriander | |
| ½ tsp chilli powder, ground cardamom, ground cloves | |
| 1 tbsp garam masala spice | |
| 1 tbsp ground turmeric | |
| 1 tsp ground cumin | |
| 25g flour | |
| 15ml (1 tbsp) tomato puree | |
| 450g shoulder of lamb | |
| juice of 1 lemon | |
| 1 tsp sugar | |
| pinch of salt | |
| 450ml (3/4 pt) hot stock |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Place the oil, onion and garlic in a casserole dish. Place on base of oven and cook on Steam 1 for 3 minutes. |
|
3
|
Blend in all the spices and stir in the flour and tomato puree. Add all other ingredients and blend in hot stock. Cover and cook on Combi 11 for 1 hour - 1 hour 30 minutes, or until meat is tender. |
|
4
|
Serve with boiled rice and lemon or lime wedges and poppadoms. |
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