– 43 –
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 High for 6 minutes.
Add tomato puree and beef stock and stir, cook on
Medium for 40 minutes, stirring once during cooking.
Stir in yoghurt and serve with basmati rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon
oil
1
large onion, sliced
600
g
lean diced lamb
400
g
can tomato pieces
2 tablespoons
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 onion and oil in a 3 litre dish. Cover and
cook on High for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on Med-High for 10 minutes. Stir. Cook on Med-High
for a further 10 minutes. Add the rice and chicken
stock and cook covered on Medium for a further
30 minutes or until the rice is tender. Stir in yoghurt,
season with pepper and serve.
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 Medium
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
½ 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 a 3-litre casserole
dish. Cook on High for 1 to 2 minutes. Add tomato
paste and paprika. Cook on High for a further
2 minutes. Add lamb, capsicum and stock. Cover
and cook on Medium for 25 to 30 minutes, stirring
halfway through cooking. Mix
fl
our with 2 tablespoons
of water and stir into goulash mixture. Cook on High
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
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
corn
fl
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 High for 1 to 2 minutes. Add marinated pork
and sauces and cook on Med-High for 3 to
4 minutes. Add peas, zucchini, capsicum, green
onions and bean sprouts. Cook on High for 3 to
4 minutes. Sprinkle with sesame seeds and serve
with noodles.
F0003BN60QP.indb 43
F0003BN60QP.indb 43
2014/8/15 15:23:19
2014/8/15 15:23:19