1
Reduce to a low heat and cook for 5 minutes stirring constantly.
2
Cook on low heat for about 5 minutes, turning over the meat.
3
Meanwhile, heat the remaining oil in a large saucepan over medium- low heat.
4
Add the port and cook on a low heat for 20 minutes.
5
Cover the pan and cook over low heat for about 15 minutes.
6
Place a large, non-stick, oven proof frying pan on a low heat.
7
Bring the cream and milk to simmering point over a low heat.
8
Add the cardamom seeds and stir for 2 minutes over low heat.
9
Pour mixture into a heavy based saucepan, return to a low heat.
10
Sauté onion, ginger and garlic for two minutes over medium low heat.
11
Boil over low heat until the mixture comes to the soft-ball stage.
12
In a small saucepan, heat butter over low heat until light brown.
13
Add the sugar to the pan, then put over a low heat.
14
In a large frying pan, melt the butter on a low heat.
15
Spoon the batter into a frying pan with oil, over medium- low heat.
16
Simmer over medium- low heat until the shallots are tender, about 2 minutes.
