Ingredients

• 150g Onion
• 600g Veal Shoulder
• 2 Tomatoes
• 1 tablespoon Canola Oil
• 1 tablespoon All Purpose Flour
• 2 teaspoons Curry Powder
• 1 teaspoon Ground Coriander
• 1 teaspoon Chili Powder
• 2 teaspoons Ground Cumin
• 2 pinches Salt & Pepper
• 2 Garlic Cloves
• 1 tablespoon Ginger Purée
• 150g Chicken Stock
• 150g Coconut Milk
• 30g Flaked Almonds
• 30g Sultanas

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit max blade to kCook bowl
2. Add onion and canola oil to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Blend with filler cap fitted - 30 sec, speed 12
6. Fit stir tool to kCook bowl
7. Heat with filler cap removed - 2 min, 120°C, speed 3
8. Then add veal shoulder, all purpose flour, curry powder, ground coriander, chili powder, ground cumin, salt & pepper, tomato, garlic clove and ginger purée to the kCook bowl
9. Cook with filler cap removed - 2 min, 120°C, speed 4
10. Then add chicken stock and coconut milk to the kCook bowl
11. Cook with filler cap removed - 20 min, 98°C, speed 1
12. Then add flaked almonds and sultanas to the kCook bowl
13. Mix with filler cap removed - 30 sec, speed 4
14. Season to taste
15. Serve

Home  >  Recipes