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– 51 –
Meat
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500
g
lamb, cubed
⅓ cup korma curry paste
2 large carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on P10 for 6 minutes. Add
tomato puree and beef stock and stir, cook on P5
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
To cook by :
Follow general directions. Cover securely with plastic
wrap. Refer to Curries directions on page 22. Select
Curries, then press
Start
.
S
EASONED
R
OAST
L
AMB
Serves: 4 to 6
Ingredients:
1.4
kg
leg of lamb
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb fat side down on rack set in a 3-litre dish.
Brush with mustard and rosemary. Cook on P6 for 30
to 35 minutes, turn halfway through cooking. Stand,
covered, for 15 minutes before slicing.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 teaspoon paprika
500
g
lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on P10 for 1 to 2 minutes. Add tomato
paste and paprika. Cook on P10 for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on P6 for 25 to 30 minutes, stirring halfway
through cooking. Mix fl our with 2 tablespoons of
water and stir into goulash mixture. Cook on P10
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600
g
lean lamb, diced
400
g
can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600ml hot chicken stock
150g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on P10 for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on P7 for 10 minutes. Stir. Cook on P7 for a further
10 minutes. Add the rice and chicken stock and cook
covered on P5 for a further 30 minutes or until the
rice is tender. Stir in yoghurt, season with pepper and
serve.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500
g
sliced lean pork
¼ cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300
g
sugar snap peas, trimmed
1 zucchini, sliced
½ red capsicum, sliced
2 green onions, sliced
½ cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornfl our in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3 litre dish.
Cook on P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
F0003BQ60QP_CB_00_160531.indd 51F0003BQ60QP_CB_00_160531.indd 51 2016/8/18 13:07:472016/8/18 13:07:47
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