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Lamb in a Spicy Cream and Almond Sauce
ingredients
Serves 4
3-4 garlic cloves, crushed
1 cm (¼") piece fresh ginger,
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 (¼ tsp) garam masala
1.5 ml (¼ tsp) cayenne
pepper
150 ml (¼ pt) single cream
salt and pepper
Dish: Large
casserole dish
Chicken Casserole
ingredients
S er v es 4
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and
chopped
4 chicken quarters, skinned
300 ml (½ pt) hot chicken
stock
296 g (11 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cor nflour
Dish: 3 litre (6 pt)
casserole dish
Pork with Sweet & Sour Sauce
ingredients
Serves 2
225 g (8 oz) pork fillet, sliced
Sweet & Sour Sauce:
15 ml (1 tbsp) oil
1 small carrot cut into
matchsticks
1 spring onion, thinly sliced
1 small green pepper, cut
into strips
225 g (8 oz) can pineapple
chunks, drained (reserve
juice)
10 ml (2 tsp) soft brown sugar
5 ml (1 tsp) cor nflour
pinch garlic salt
5 ml (1 tsp) cider vinegar
10 ml (2 tsp) soy sauce
5 ml (1 tsp) tomato ketchup
Dish: Small casserole
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 1000 W for 2 minutes.
3.
Add the lamb and cook for 5 minutes on 1000 W or until light
brown in colour. Stir halfway.
4.
Stir in the rest of the spices, the almond mixture, cream, salt and
pepper.
5.
Cover and cook on 440 W for about 40 minutes or until the meat
is tender.
6.
Stir the casserole 2-3 times during the cooking time.
7.
Remove the whole cardamom pods, cloves and cinnamon before
serving with rice or other vegetables.
1.
Place butter and vegetables in dish. Cover and cook on 1000 W
for 2-4 minutes, or until soft.
2.
Place chicken on top of vegetables, cover with stock and
tomatoes and add salt and pepper to taste.
3.
Cover and cook on 1000 W for 5 minutes, then 440 W for 30-35
minutes, or until well cooked through.
4.
Mix cornflour with a little water. Remove chicken from casserole,
skim off excess fat and stir in cornflour paste.
5.
Cook on 1000 W for 2 minutes. Serve chicken with sauce poured
over.
N.B. If diced boneless breast is used in place of the quarters, reduce
2nd cooking time to 12-14 minutes on 440 W or until well cooked
through. Stir halfway.
1.
Place pork in dish, cover and cook on 440 W for 7-9 minutes,
or until juices run clear.
2.
Place oil, carrot, onion and green pepper in a bowl. Cover and
cook on 1000 W for 2 minutes, or until vegetables are tender.
3.
Mix half the reserved juice with the remaining ingredients except
pineapple. Cover and cook on 1000 W or 1-2 minutes, or until
clear and thickened.
4.
Stir halfway. Add the sauce to the vegetables. Stir in the
pineapple. Mix well.
5.
Cook on 1000 W for 2 minutes. Serve chicken with sauce poured
over.
6.
Spoon over cooked pork. Reheat for 1-2 minutes, on 1000 W or
until piping hot.
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