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ingredients
SERVES 4
1 onion, diced
1 clove of garlic, crushed
1 green pepper, diced
30 ml (2 tbsp) oil
100 g (4 oz) mushrooms, sliced
225 g (8 oz) lean minced beef
150 ml (¼ pt ) red wine
15 ml (1 tbsp) mixed herbs
100 g (4 oz) garlic sausage or bacon,
diced
400 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato purée
salt and pepper
Dish: large bowl
Mix onion, garlic, pepper and oil in a bowl. Cover, place on glass
turntable and cook on 1000 W for 2 minutes or until the onion is
soft. Stir in all the other ingredients. Cover and cook on 1000 W for
10 minutes then 600 W for 15-20 minutes or until vegetables are soft.
ingredients
SERVES 4
3-4 cloves garlic
1 cm (¼ ”) piece fresh ginger, grated
50 g (2 oz) ground almonds
3x15 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
2x15 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and
cut into cubes
1 x 5 ml (1 tsp) ground coriander
1 x 5 ml (1 tsp) ground cumin
1.5 ml (¼ tsp) garam masala
1.5 ml (¼ tsp) cayenne pepper
150 ml (¼ pt) single cream
salt and pepper
Dish: large casserole dish
Mix together the garlic, ginger, almonds and water to make a thick
paste. Place the cardamom pods, cloves, cinnamon, onion and oil in
the casserole dish. Place on glass turntable and cook on 1000 W for
2 minutes. Add the lamb and cook for 5 mins on 1000 W or until light
brown in colour. Stir halfway. Stir in the rest of the spices, the almond
mixture, cream, salt and pepper. Cover and cook on 300 W for 40-
50 minutes or until the meat is tender. Stir the casserole 2-3 times
during the cooking time. Remove the whole cardamom pods, cloves
and cinnamon before serving with rice or other vegetables.
ingredients
SERVES 4
675 g (1½ lb) lamb, cubed
1 large onion, chopped
450 ml (¾ pt) hot chicken stock
15 ml (1 tbsp) dried rosemary
450 g (1 lb) potatoes, peeled and
coarsely chopped
200 g carrots, peeled and cut into
chunks
salt and pepper
10 ml (2 tsp) cornour
50 g (2 oz) tasty cheese grated
Dish: 3 litre (6 pt) casserole dish
Place all the ingredients except cornour and cheese into casserole
dish. Place plate on top of meat to prevent meat drying out during
cooking. Cover, place on glass turntable and cook on 1000 W for
10 minutes, then 300 W for 40 minutes or until meat is tender. Mix
cornour with a little water and stir into casserole to thicken gravy.
Sprinkle with cheese and reheat on 1000 W for 2 minutes or until
cheese melts.
Bolognese Sauce
Lamb in a Spicy Cream and Almond Sauce
Lamb Casserole
Meat and Poultry
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