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– 53 –
Main Fare Meats
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 1100 W for 1 to 2 minutes. Add tomato
paste and paprika. Cook on 1100 W for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on 600 W for 25 to 30 minutes, stirring halfway
through cooking. Mix fl our with 2 tablespoons of
water and stir into goulash mixture. Cook on 1100 W
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
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 1100 W for 6 minutes. Add
tomato puree and beef stock and stir, covered and
cook on 440 W for 35 to 37 minutes, stirring once
during cooking. Stir in yoghurt and serve with bas-
mati rice.
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.
L
AMB
P
ILAF
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
600 ml hot chicken stock
150
g
natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3-litre dish. Cover and
cook on 1100 W for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on 800 W for 10 minutes. Stir. Cook on 800 W for a
further 10 minutes. Add the rice and chicken stock
and cook covered on 440 W 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 corn-
fl our in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3-litre dish.
Cook on 1100 W for 1 to 2 minutes. Add marinated
pork and sauces and cook on 800 W for 3 to 4
minutes. Add peas, zucchini, capsicum, green on-
ions and bean sprouts. Cook on 1100 W for 3 to 4
minutes. Sprinkle with sesame seeds and serve with
noodles.
F0003CA00QP_OI_07_180507.indd 53 2018/5/8 14:00:59
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