Asian Marinated Flank Steak - Slow Cooker

• 1 ½ - 2 lbs of flank steak, scored and seasoned
• 1 T olive oil
• 2 T sesame oil
• T mirin
• ½ t chili oil
• juice of ½ lime, about 1 ½ T
• 1 T hoisin sauce
• 1 T tamari (or soy sauce)
• 1 T honey
• 2 scallions, thinly sliced
• 1 shallot, minced
• 1 T ginger, minced
• 1 clove of garlic, minced
• 3 T chopped cilantro
• 1 head of baby bok choy, sliced in half lengthwise (or other leafy green, such as fresh spinach)
• 2 T diced red pepper

In a bowl, combine sesame oil, mirin, chili oil, lime juice, hoisin sauce, tamari, honey scallions, shallot, ginger, garlic and 2 T chopped cilantro and whisk to blend. Pour over steak and allow to marinade for 2 hours (or more). Heat olive oil in a sauté pan over medium heat. Remove steak from marinade (reserving marinade), pat dry and sear until just brown, about 3 minutes per side. Transfer to slow cooker and pour reserved liquid over. Cook on high for 3 hours, turning once or twice. Place bok choy on top of steak and cook for 10 more minutes, until bok choy begins to wilt. Remove bok choy from slow cooker and place on platter. Thinly slice (1/8”) steak and place on platter, pouring reserved liquid over steak. Garnish with diced red pepper and remaining 1 T of chopped cilantro.

Asian Marinated Flak Steak - Slow Cooker

• 1 ½ - 2 lbs of flank steak, scored and seasoned


• 1 T olive


• 2 T sesame oil


• 3 T mirin


• ½ t chili oil


• juice of ½ lime, about 1 ½ T


• 1 T hoisin sauce


• 1 T tamari (or soy sauce)


• 1 T honey


• 2 scallions, thinly sliced 1 shallot, minced


• 1 T ginger, minced


• 1 clove of garlic, minced


• 3 T chopped cilantro


• 1 head of baby bok choy, sliced in half lengthwise (or other leafy green, such as fresh spinach)


• 2 T diced red pepper
  

In a bowl, combine sesame oil, mirin, chili oil, lime juice, hoisin sauce, tamari, honey scallions, shallot, ginger, garlic and 2 T chopped cilantro and whisk to blend. Pour over steak and allow to marinade for 2 hours (or more). Heat olive oil in a sauté pan over medium heat. Remove steak from marinade (reserving marinade), pat dry and sear until just brown, about 3 minutes per side. Transfer to Crock-Pot® slow cooker and pour reserved liquid over. Cook on high for 3 hours, turning once or twice. Place bok choy on top of steak and cook for 10 more minutes, until bok choy begins to wilt. Remove bok choy from Crock-Pot® slow cooker and place on platter. Thinly slice (1/8”) steak and place on platter, pouring reserved liquid over steak. Garnish with diced red pepper and remaining 1 T of chopped cilantro.

Lamb Korma

• 2 large onions, chopped
• 2 teaspoons ginger, finely grated
• 3 cloves garlic, minced
• 2 large dried chile peppers, seeded and stemmed, finely minced
• 2 tablespoons vegetable oil
• ¾ teaspoon ground tumeric
• 2 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 ½ pounds boneless lamb, cut into 1-inch cubes
• 2/3 cup chopped tomato
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon freshly ground black pepper
• ½ cup water
• ½ cup heavy cream
• Cucumber Raita
• Cooked basmati rice

In a medium skillet, sauté the onion, ginger, garlic, and chilies in the vegetable oil. Add the turmeric, cumin, and coriander to further flavor the vegetable oil. Add the lamb to brown. Add browned lamb to Crock-Pot® slow cooker. Add the tomatoes, cloves, cinnamon, cardamom, pepper, and water and mix thoroughly. Cover Crock-Pot® slow cooker; cook on Low 6-8 hour or High for 4-5 hours. About 30 minutes before serving, stir in heavy cream. Serve with Raita and basmati rice. Serves 6.

Raita: In a small bowl, sprinkle cucumber with salt and let stand for 5 minutes. Drain off the cucumber liquid. Stir in yogurt and mint.

Lamb Biriyani II

• 2 ¼ lbs. lamb
• 2 ¼ lbs. rice (soak in water for 1 hour before you start cooking.)
• 2 medium onions
• 1 garlic
• 2 inches of ginger
• 12 oz. yoghurt
• 3 tomatoes, chopped
• Ground spices: salt, red pepper, ground coriander seeds, garam masala
• Whole spices: peppercorns, cloves, cinnamon sticks, black/brown cardamoms, cumin seeds, bay leaves, green cardamoms
• Dried plums
• Rose water
• Fresh mint (chopped)
• Fresh coriander (chopped)
• A few threads of Saffron
• 2 Tbsp. milk

Heat 6 tablespoons of oil in the pressure cooker. Chop the onions and add to the oil. Soften the onions
While the onions are softening, peel the garlic and ginger and crush using a pestle and mortar. Add the crushed ginger and garlic to the onions and combine, cook with the onions for several minutes.

The lamb should be cut in small cubes. Add to the onions and cook over medium heat. Stir the ingredients until the meat is well incorporated. Stir occasionally until the meat browns. Add the yoghurt and mix well. Add the tomatoes.. Add the ground spices (2 tsp salt, 1 tsp red pepper, 2 tsp ground coriander seeds.) Add 2 cups of water to the mixture. Place the lid on the pressure cooker and turn up to a full heat. When it starts whistling, reduce to medium heat for another 10 minutes. After 10 minutes, turn off the heat and move the pressure cooker off the stove (do not remove the lid).

Boil water in a pan for the rice. Add 2 teaspoons of salt and the following whole spices: 10 peppercorns, 8 cloves, 2 cinnamon sticks, 3 black cardamom, 6 green cardamom, 1 tsp cumin seeds, 3 bay leaves, 5 dried plums. Boil for another 5 minutes. Drain the soaked rice and add to the boiling water. Let the rice come to the boil and keep boiling until they are cooked 3/4 of the way through. Drain the rice and return half of it to the pan.

Open the pressure cooker (make sure all the steam has escaped). Using a slotted spoon, add all the drained meat on top of the rice. Keep the sauce you have drained off. Add the remaining half of the rice on top of the layer of meat.
Soak saffron in the milk.. Using a teaspoon, add the milk to the rice.

Gently pour the sauce from the meat you kept from earlier over the rice. Sprinkle the fresh chopped mint and coriander over the rice. Add 2 teaspoons of rose water, spreading over the rice. Top with garam masala to taste.
Return the pan to a medium heat and cover loosely After 3-4 minutes, or when some steam has built up within the pan, lower the heat and leave for another 20 minutes. The rice will then be ready to serve.

Lamb Biriyani

• 1/2 cup plain yogurt
• 2 cloves garlic, minced
• 1/8 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh-ground black pepper
• 1 3/4 teaspoons salt
• 1 pound boneless lamb, cut into 1/2-inch cubes
• 3 tablespoons butter
• 1 onion, cut into thin slices
• 1/4 teaspoon ground cardamom or ground coriander
• 1/4 teaspoon turmeric
• 5 cloves
• 1 cinnamon stick, broken in half
• 1 1/2 cups basmati rice
• 2 3/4 cups water
• 1/3 cup raisins
• 1/3 cup chopped cashews
  

In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.