Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours

Dark Chocolate and Red Wine Beef Stew

• 4-6 tablespoons oil
• 1.5 kilos beef 
• 1 carrot, chopped
• 1 stick celery, chopped
• 2 cloves garlic, chopped
• 2/3 cup red wine
• 1/4 cup red wine vinegar
• 1/2 cup sultanas
• 2 bay leaves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1.5-2 cups beef stock (less in a slow cooker)
• 50g/1.7 ozs dark chocolate 
• Salt and pepper to taste
• 3 tablespoons pine nuts
• 3 tablespoons chopped parsley

Step 1 - In a large pot on medium heat, add a tablespoon of the oil and brown the beef Set aside. Reduce the heat to low and saute the  carrot, celery and garlic until soft but and fragrant, about 5-8 minutes.

Step 2 - Turn the heat up to medium again and add the beef back into the pot. Add the red wine and red wine vinegar and cook it for 5 minutes to evaporate the alcohol. Add the sultanas, bay leaves, cinnamon, nutmeg and beef stock and cook in low to medium heat with the lid on for 1.5 hours.

Step 3 - When 1.5 hours is up, melt the chocolate over a double boiler or in the microwave. Add one tablespoon of the stew liquid to the chocolate and then stir and then add another 3-4 tablespoons until the chocolate has incorporated the liquid well without seizing. Add the chocolate to the stew liquid and simmer for another 30 minutes and season with the salt and pepper to taste. Scatter pine nuts on top and chopped parsley. Serve with potatoes.