Gastroback 42538 User Manual - Page 23

5 cardamom pods 1 cinnamon stick 1 cup water or chicken stock ½ cup plain yoghurt 1/3 cup chopped coriander to serve Salt and freshly ground black pepper Method 1. Press the SAUTÉ|SEAR button and then the START|CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on. 2. Add half the oil and heat for 1 minute. 3. Add lamb in small batches and cook until lightly browned; remove and set aside. 4. A dd remaining oil and onion and garlic and cook for 3 - 4 minutes, stirring occasionally, or until softened. 5. Stir in spices and cook for 1 minute. 6. Return lamb to removable cooking bowl and add stock; mix well. 7. C over with lid. Press the SLOW COOK HIGH BUTTON and cook for 3 - 4 hours or SLOW COOK LOW BUTTON and cook for 5 - 6 hours. 8. Stir through yoghurt and coriander. Season to taste with salt and pepper. Serve with steam rice. Note: To achieve even cooking, stir curry half way through cooking time. Easy Osso Bucco Serves 4 Ingredients 6 x 4cm thick Osso Bucco (Veal shanks) 2 tablespoons plain flour 2 tablespoons olive oil 1/3 cup white wine 400 g can diced tomatoes 2 teaspoons caster sugar Salt and freshly ground black pepper Gremolata 4 cloves garlic, finely chopped Finely grated rind of 1 lemon ½ cup chopped fresh parsley Method 1. Press the SAUTÉ|SEAR button and then the START|CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on. 2. Add oil and heat for 1 minute. 3. Coat osso bucco in flour, shaking off excess and cook in small batches until lightly browned. Remove and set aside. 4. A dd wine and bring to the boil; simmer for 1 - 2 minutes, scraping up any of the sediment in the base of the bowl. 5. Return osso bucco to removable cooking bowl and add tomato, sugar, salt and pepper. 6. C over with lid. Press the SLOW COOK LOW BUTTON and cook for 6 - 7 hours. Serve sprinkled with gremolata Tex-Mex Beef and beans Serves 4 - 6 Ingredients 1½ cups dried red kidney beans, soaked overnight in cold water 2 tablespoons oil 1.3 kg chuck steak cut into 5cm cubes 2 large onions, sliced 3 cloves garlic, chopped 1 tablespoon ground cumin 2 teaspoons chilli powder 2 teaspoons dried oregano flakes 400 g can diced tomatoes ½ cup beef stock 1 green capsicum cut into large pieces Salt and freshly ground black pepper Sour cream, guacamole, grated cheddar cheese to serve Method 1. D rain beans and rinse well; drain again and set aside. 2. Press the SAUTÉ|SEAR button and then the START|CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on. 3. Add a little of the oil and heat for 1 minute. 4. Add meat in batches and cook for 2 - 3 55