Panasonic NN-ST462M Operating Instructions Manual page 57

Bolognese Sauce
Mi onion, gar ic, pepper and oi in a bow . over, p ace on g ass
turntab e and cook on
Stir in a the other ingredients. over and cook on
mins then ME UM power for 15 0 mins or unti vegetab es are soft.
Lamb in a Spicy Cream
and Almond Sauce
Mi together the gar ic, ginger, a monds and water to make a thick
paste. P ace the cardamom pods, c oves, cinnamon, onion and oi in
the cassero e dish. P ace on g ass turntab e and cook on
for mins. Add the amb and cook for 5 mins on
ight brown in co our. Stir ha fway. Stir in the rest of the spices, the
a mond mi ture, cream, sa t and pepper. over and cook on Simmer
power for 0 50 mins or unti the meat is tender. Stir the cassero e
times during the cooking time. Remove the who e cardamom pods,
c oves and cinnamon before serving with rice or other vegetab es.
Lamb Casserole
P ace a the ingredients e cept cheese and corn our into cassero e
dish. P ace p ate on top of meat to prevent meat drying out during
cooking. over, p ace on g ass turntab e and cook on
for 10 mins, then S MMER power for 0 mins. or unti meat is tender.
Mi corn our with a itt e water and stir into cassero e to thicken gravy.
Sprink e with cheese and reheat on
cheese me ts.
IP4405_39Y61BP_01_120817.indd 57 IP4405_39Y61BP_01_120817.indd 57
G power for mins or unti the onion is soft.
G power for 10
G power or unti
G power for
51
ingredients
S ERVE S 4
1 o nio n, d i c ed
1 c lo v e o f ga r l ic , cr ushed
1 g ree n p e p pe r, d ic e d
3 0 m l ( 2 t b sp ) oi l
1 00 g (4 o z ) m ushro om s, sl ic e d
2 25 g (8 o z ) l e an m i nce d b e ef
1 50 m l (¼ p t ) red w i ne
1 5 m l ( 1 t b sp ) m i xe d he r b s
1 00 g (4 o z ) g a r l ic s ausa g e or
b a co n, d i c ed
4 00 g (1 4 oz ) c an c ho pp e d
t om a to es
3 0 m l ( 2 t b sp ) to m a t o pure e
s al t and pe p p er
D is h : l a rg e b o w l
ingredients
S ERVE S 4
3 -4 c l ov e s g a r l ic
1 c m (¼ " ) p i ec e f res h gi ng er,
g r a te d
5 0g ( 2 o z ) gro und a lm ond s
G power 3 x1 5 m l (3 t b sp ) wa te r
3 who l e ca rd am om p o d s
2 c lo v e s
2 . 5 c m ( 1" ) s ti c k o f ci nnam o n
1 o nio n c hop p e d
2 x1 5 m l (2 t b sp ) oi l
4 50 g (1 l b ) b o ned la m b ,
t r i m m ed and c ut i nto c ube s
1 x5 m l (1 ts p ) g round c o r i and e r
1 x5 m l (1 ts p ) g round c um in
1 . 5 m l (¼ t sp ) g a r a m m a sa la
1 . 5 m l (¼ t sp ) c a y enne p e p p er
1 50 m l (¼ p t ) s i ng l e cre a m
s al t and pe p p er
D is h : l a rg e c a ss e ro l e d is h
ingredients
S ERVE S 4
6 75 g (1 ½ l b ) l a m b , cub e d
1 l ar ge o nio n, cho p p ed
G power
4 50 m l (¾ p t ) ho t chi c k en s to c k
1 5 m l ( 1 t b sp ) d r i ed ro se m ar y
4 50 g (1 l b ) p o ta t oe s, p ee l ed
a nd c oa r se l y c hop p e d
mins or unti
2 00 g ca r ro ts , p e e le d a nd c ut
i nto c hunk s
s al t and pe p p er
1 0 m l ( 2 t sp ) c or nfl o ur
5 0g ( 2 o z ) ta st y c hee se g r a te d
D is h : 3 l it re (6 p t ) ca s se ro le
d i sh
2012-8-17 13:38:25 2012-8-17 13:38:25