Panasonic NN-SF574S Operating Instruction And Cook Book page 45

L K
AMB 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 P
AMB 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 R L
EASONED OAST 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 P
INGERED ORK
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
cornfl 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.
– 43 –
S
F
TIR RY