Cook your rice in
the moat and your curry in your Cobb at the same time.
Serves 4
Ingredients
2 Tbsp Olive Oil
1 ½ Onions, chopped
1 Green Pepper, chopped
2 Cloves Garlic, chopped
2 tsp Ginger
2 tsp Curry Powder
1 tsp Lamb Masala Paste
600g Stewing Lamb, cubed
1 Tbsp Flour
2 Tomatoes, diced
1 cup Beef Stock
3 Potatoes, peeled and cubed
Salt and Ground Black Pepper
Directions:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
Toss the meat in the flour, add to wok and brown.
Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Set up your Cobb Cooker and light a Cobblestone, once it is grey place the Frying Pan in place. (Don’t forget to use an oil-based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Crack 4 eggs into a bowl and begin to whisk. Add half of the chives and add a pinch of salt (optional) and pepper. Whisk ingredients together until combined.
Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
Slide the omelette onto a nice, clean plate.
Repeat above steps for the remaining eggs and the rest of the ingredients.
Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
Place the flour in a large mixing bowl and make a well in the centre. Place the pinch of salt, the 2 eggs and a little milk in the well. With a small whisk, mix the eggs whilst slowly incorporating the flour and adding more milk as you go, mixing from the inside out – this prevents the batter from getting lumpy.
When the batter is well mixed – the consistency should coat the back of a spoon. The thinner your batter, the thinner the pancake.
Add a little butter to the Frying Pan and a large serving spoon of batter. Turn once after about 5 minutes or when starting to brown.
Fold them into quarters, add lots of blueberries and sieve some castor sugar over the plate. Then squeeze lots of lime juice over the top and add some extra wedges.
