Breville EW30 Instructions For Use And Recipe Book page 19

CURRIES AND RICE DISHES cont'd
INDIAN EGGPLANT CURRY
Serves 6
12 small eggplants, diced
2 tablespoons madras curry powder
1 teaspoon sea salt
2 tablespoons peanut oil
1 small onion diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 tablespoon fish sauce
2 tomatoes diced
200ml yoghurt
1. Mix the eggplants with half the curry
powder and the sea salt, sit for
20 minutes in a colander.
2. Heat the wok on high sear setting, add
the oil, onion, curry powder, garlic and
ginger, cook for 2 minutes, add the
eggplant and stir fry, until well browned.
3. Add the fish sauce and tomatoes, reduce
the heat to setting 6, cook until the
eggplant is cooked, stir through the
yoghurt, do not let the curry boil, as the
yoghurt will split.
Serve with steamed basmati rice.
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BEEF ROGAN JOSH CURRY
Serves 6-8
2 tablespoons peanut oil
1
1 / kg diced chuck steak
2
1 brown onion diced
2 garlic cloved diced
2 tablespoons rogan josh curry paste
2 cans diced tomatoes
4 cups beef stock
1. Heat the wok on high sear, add the oil
and then 500g of meat at a time to seal
then remove. Repeat until all the meat
is cooked.
2. Add the onion and garlic, cook for
2 minutes before adding the curry paste.
Mix the curry paste and onions together.
3. Add the tomatoes and stock and bring to
the boil, add the meat. Reduce the heat
to setting 2 - 4, place the lid on, with the
steam vent open, and cook for 1 hour.
Serve with yoghurt and steamed
basmati rice.
While cooking wet dishes
with the lid on, the wok will
turn on and off during the
cooking process, as the
unit is thermostatically
controlled.
CURRIES AND RICE DISHES cont'd
MOROCCAN LAMB TAGINE
Serves 6-8
2 tablespoons peanut oil
2 brown onions diced
500g small diced lamb (1.5cm)
1 1 / teaspoons cumin
2
1
1 / teaspoons ground black pepper
2
1 1 / teaspoons ground coriander
2
1
1 / teaspoons salt
2
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon peanut oil
1 small can chickpeas
2 cans diced tomatoes
2 sticks celery diced
1 / cup red lentils
2
1
/ cup tomato paste
2
1 teaspoon minced garlic
5 cups water
1. Heat the wok on high sear, add the oil
and stir fry the onion until soft add the
meat and seal.
2. Place all the ground spices and extra oil
into the wok and cook for 2 minutes to
release the flavours of the spices.
3. Add the remaining ingredients and
return the Tagine to the boil, reduce the
heat to a simmer setting 2 - 4, place the
lid on and cook for 1 hour.
Serve with steamed Cous Cous.
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