Philips HD2137 - Lamb Recipes

1.5kg boned lamb shoulder, chopped coarsely
2 medium brown onions, sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
⅔ cup korma paste
3 medium tomatoes, chopped coarsely
½ cup chicken stock
300ml pouring cream
1 cinnamon sck
½ cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
⅓ cup roasted flaked almonds
INGREDIENTS
Lamb korma
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
6 hrs 30 mins
slow
Pre+Cooking me
or
1. Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream and cinnamon in a cooker.
2. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3. Season to taste. Discard cinnamon sck. Serve korma sprinkled with coriander, chilli and almonds.
Garlic, herb and mustard lamb leg
2 tbsp. olive oil
½ small brown onion, chopped finely
2 cloves garlic, crushed
1 rindless bacon slice, chopped finely
50g buon mushrooms, chopped finely
2 tbsp. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh rosemary
1 tbsp. wholegrain mustard
⅓ cup packaged breadcrumbs
1 egg, beaten lightly
1.4kg easy-carve lamb leg
½ cup chicken stock
½ cup dry white wine
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
45 mins
pressure
7 hrs 20 mins
slow
Pre+Cooking me
or
1. Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START
(Do not close the lid); cook onion, garlic, bacon and mushrooms, srring, unl onion soens and bacon is crisp.
2. Combine onion mixture, herbs, mustard, breadcrumbs and egg in medium bowl; season.
3. Open lamb leg out on board; slice through thickest part of lamb horizontally, without cung all the way through, to make flap. Press
breadcrumb mixture down centre of lamb cavity. Roll lamb ghtly to enclose filling; e lamb, at 2cm intervals, with kitchen string to secure.
4. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook lamb unl browned all over. Add stock and wine to cooker.
5. Seal lid, cook on SLOW COOK LOW TEMP for 7 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins.
6. Remove lamb, cover; stand 10 minutes before slicing. Serve the lamb with pan juices.
50 Lamb