Homemade alternative to your favourite Indian takeaway.
Ingredients (serves 6)
- 1 kg diced Lamb (boneless)
- 2 x 400g cans diced tomatoes
- 2 large red onions
- 2 red capsicum
- 3 red chillies
- 2 tsp turmeric
- 5 tbs greek yoghurt
- 5 - 8 cloves garlic (or three tbs crushed)
- 4-inch piece ginger
- 2 tbs fish sauce
- 2 tsp paprika
- 4 - 5 whole cloves
- 1 tbs ground peppercorns
- 2 tsp cardamon (ground)
- olive oil
- cinnamon stick
- 2.5 cups uncooked rice
- fresh coriander (to garnish)
- Mix together crushed garlic, grated ginger, yoghurt and turmeric. Add diced lamb and mix until all pieces of lamb are covered. Leave in fridge to marinate for as long as you can (overnight is preferable but if you've only got ten minutes, so be it.)
- Using a mortar and pestle or spice grinder (or do what I do and get the already ground version from the shops!), crush cloves, peppercorns and cardamon into a fine powder.
- Using the Philips All-in-One Cooker SAUTE (low), add good glug (2 - 3 tbs) to the inner pot and fry off the spice mixture until fragrant (a couple of minutes - just watch it out of the corner of your eye while you do Step 4, you don't want to burn the spices).
- Option 1: A Paste Blitz together onion, capsicum and chillies in a food processor. Option 2: Chunky Blitz only the capsicum and the chillies. Cut up the onion roughly. Add these ingredients to the spices and saute for a few minutes.
- Add diced tomatoes. Continue to simmer for five minutes.
- Add paprika, fish sauce and lamb with marinade.
- Cooking Method 1: Pressure Cook Seal your pressure cooker. On the Philips, select the Meat function and set the time for 23 minutes. Don't forget to make sure your lever is set to 'seal' Cooking Method 2: Slow Cook Put the lid on your slow cooker. On the Philips All-In-One Cooker, select SLOW COOK LOW TEMP and set for 8 hrs.
- Make rice to serve. Garnish with a dollop of greek yoghurt and fresh coriander leaves.