Meat And Poultry - Panasonic NN-K18JMM Operating Instructions Manual

Lentil Biryani
Dish: large casserole
1. Soak the lentils in cold water for 1 hour then
drain.
2. Place the oil and onion in a large bowl.
Cover and cook on 800 W (High) power for
3 mins. or until softened.
3. Add the ginger, garlic, turmeric, chilli and
curry powder. Cover and cook on 800 W
(High) power for 2 mins.
4. Add the yoghurt, mushrooms, tomatoes,
water and lentils. Cover and cook on 800 W
(High) power for 13-17 mins. or until the
lentils are tender and the liquid has
evaporated.
5. Add the lentil mixture and cashew nuts to
the cooked rice and mix thoroughly. Reheat
on 800 W (High) power if necessary to
ensure food is piping hot. Garnish and
serve.

Meat and Poultry

Lamb in a Spicy Cream and Almond
Sauce
Dish: large casserole dish
1. Mix together the garlic, ginger, almonds and
water to make a thick paste.
2. Place the cardamom pods, cloves,
cinnamon, onion and oil in the casserole
dish cook on 800 W (High) power for 2 mins.
3. Add the lamb and cook for 5 mins. on 800 W
(High) power or until light brown in colour.
Stir halfway.
4. Stir in the rest of the spices, the almond
mixture, cream, salt and pepper. Cover and
cook on 520 W (Low) power for about
40 mins. or until the meat is tender. Stir the
casserole 2-3 times during the cooking time.
5. Remove the whole cardamom pods, cloves
and cinnamon before serving with rice or
other vegetables.
NN-K18JMM_BPQ.indd 37
Serves 2
Ingredients
50 g (2 oz) green lentils
10 ml (2 tsp) oil, 1 small onion,
sliced
3 ml ( ⁄ tsp) grated root ginger
1
2
1 garlic clove, crushed
3 ml ( ⁄ tsp) turmeric
1
2
3 ml ( ⁄ tsp) chilli powder
1
2
5 ml (1 tsp) curry powder
150 ml ( ⁄ pt) natural yoghurt
1
4
50 g (2 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
150 ml ( ⁄ pt) hot water
1
4
25 g (1 oz) cashew nuts
225 g (8 oz) cooked basmati rice
Garnish
hard boiled egg slices and
coriander leaves
Serves 4
Ingredients
3-4 cloves garlic, crushed
1 cm ( ⁄ ) piece fresh ginger,
1
4
grated
50 g (2 oz) ground almonds
45 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1) stick of cinnamon
1 onion chopped
30 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed
and cut into cubes
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
1.5 ml ( ⁄ tsp) garam masala
1
4
1.5 ml ( ⁄ tsp) cayenne pepper
1
4
150 ml ( ⁄ pt) single cream
1
4
salt and pepper
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2017/12/28 13:33:46