SOLIS MULTI CHEF PRO 822 Mode D'emploi page 158

R E C I P E S
F R A G R A N T L A M B C U R RY
Serves 4 – 6
• Ingredients
2 tablespoons vegetable oil
1.5 kg lamb leg, diced into 5cm cubes
1 large onion, sliced
2 cloves garlic, crushed
2 cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry paste
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
5 cardamom pods
1 cinnamon stick
1 cup water or chicken stock
1/2 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 remov -
able cooking bowl for 3 minutes with the lid on.
2. Remove lid, add half the oil and heat for 1 minute.
3. Add lamb in small batches and cook until lightly browned; remove and set aside.
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