Ingredients

• 150g Onion
• 800g Lamb Shoulder
• 400g Butternut Squash
• 400g Eggplant
• 2 tablespoons Ground Turmeric
• ½ teaspoon Chili Flakes
• 2 tablespoons Ground Cinnamon
• 2 tablespoons Ground Cumin
• 2 tablespoons Ground Coriander
• 2 teaspoons Fenugreek
• 3 tablespoons Water
• 2 tablespoons Vegetable Oil
• 10g Ginger Purée
• 4 Garlic Cloves
• 1 Fresh Chili
• 8 Cardamom Pods
• 150g Red Lentils
• 40g Tomato Paste
• 1kg Beef Stock
• Cilantro as needed

Tools

• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add ground turmeric, chili flakes, ground cinnamon, ground cumin, ground coriander, fenugreek and water to a clean small bowl
4. Stir with teaspoon until combined then set aside
5. Fit stir tool to kCook bowl
6. Add vegetable oil to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl
9. Heat with filler cap removed - 140°C, speed 3
10. Turn direct prep attachment to position 1
11. Slice onion into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add lamb shoulder to the kCook bowl
14. Cook with filler cap fitted - 2 min, 180°C, speed 4
15. Cook with filler cap fitted - 3 min, 140°C, speed 3
16. Then add ginger purée, garlic clove, fresh chili and cardamom pods to the kCook bowl
17. Transfer spices to kCook bowl
18. Cook with filler cap fitted - 5 min, 100°C, speed 1
19. Then add butternut squash, red lentils, eggplant, tomato paste and beef stock to the kCook bowl
20. Cook with filler cap fitted - 2 hr, 98°C, speed 1
21. Serve
22. Garnish with cilantro

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