Electric Pressure Cooker User Manual

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• Add other ingredients except corn flour. Secure lid
and cook on stew setting for 20 minutes.
• At the end of cooking, mix corn flour with a little
water and stir into stew until thickened.
Beef Brisket serves 4
Beef brisket joint 1kg
Oil 1 tbsp
Water 2 cups
Onion 1
Bay leaf 1
Salt and freshly black pepper.
• Add oil to the pan and use the browning setting to
brown all sides of the joint.
• Place on steamer tray with rest of ingredients.
• Put water in bottom of pan, secure lid and cook for 1
hour.
• Thicken juice with corn flour to make gravy.
Lamb Madras serves 4
Coriander seeds 2 tbsp
Fenugreek seeds 2 tsp
Cumin seeds 1 tsp
Black Peppercorns 1 tsp
Fennel seeds 1/2 tsp
Cinnamon stick 1
Cloves 3
Tumeric 1 tbsp
Chili Powder 1 tsp
Salt 1 tsp
Stewing lamb, diced 1 kg
Sunflower oil 1 tbsp
Mustard seeds 1 tsp
Curry leaves 10
Onion, chopped 1
Green Chili, finely chopped 1
Ginger, finely chopped 1.5 cm
Garlic cloves, crushed 2
Tinned tomatoes, chopped 200g
Tamarind concentrate
in 50ml of water 2 tsp
Chili powder 1 tsp
• Grind first 7 ingredients in pestle and mortar to a
powder. Stir in turmeric, chilli powder and salt to
create a rub.
• Place in a large bowl and rub onto the lamb.
• Heat oil in Rapid Cook using browning function. Add
mustard seeds and allow to ‘pop’ for a few seconds
to release their flavour.
• Add the curry leaves and onions and fry for a minute
or so to soften.
• Stir in the chilli, ginger and garlic and fry for a few
minutes until the aroma develops.
• Stir in the tomatoes, tamarind, chilli, and then the
lamb.
• Secure the lid and cook under pressure for 30
minutes.
Lamb shanks serves 4
Lamb shanks 4
Onion, chopped 1
Celery Sticks, diced 2
Carrot, diced 1
Beef stock 150ml
Red stock 100ml
Brown sugar 1 tbsp
Tomato puree 2 tbsp
Bay leaf 1
Olive oil 2 tbsp
Salt and freshly ground black pepper
Corn flower (to thicken) 1-2 tbsp
• Heat oil on browning function and brown lamb
shanks. Add onion to soften.
• Add rest of ingredients, stir well and secure lid. Cook
for 1hr.
• Once cooked thicken with corn flour mixed with a
little cooking liquid.
Pork loin serves 4
Pork loin 700g
Oil 1 tbsp
Medium potatoes, cubed 3
Garlic clove, crushed 1
Rosemary 1 tsp
Thyme 1 tsp
Basil 1/2 tsp
Marjoram 1/2 tsp
Water 125ml
Salt and freshly ground black pepper.
• Heat oil in pan on browing setting, and fry potatoes
until golden, remove and reserve.
• Add pork and brown all sides.
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