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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.
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