Panasonic NN-CT890S Operating Instructions And Cookery Book page 97

Ingredients
15 ml (1tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
10 ml (2tsp) ground
coriander
3ml (½ tsp) chilli powder,
ground cardamom, ground
cloves
15ml (1tbsp) garam
masala
15ml (1tbsp) ground
turmeric
5ml (1tsp) ground cumin
25g (1oz) flour
15 ml (1tbsp) tomato
puree
450g (1lb) shoulder of
lamb, cubed
juice of 1 lemon
5 ml (1tsp) sugar
25g (1oz) sultanas
pinch of salt
450 ml (¾ pt) hot stock
Ingredients
3 cloves garlic, crushed
1cm ( ¼") fresh ginger,
grated
50g (2oz) ground almonds
150ml ( ¼ pt) creamed
coconut
3 whole cardamom pods
2 cloves
2.5cm (1") cinnamon stick
5 ml (1tsp) ground coriander
5ml (1tsp) ground cumin
1.5ml ( ¼ tsp) garam
masala
1.5ml (¼ tsp) cayenne
pepper
450g (1lb) shoulder of
lamb, cubed
1 large onion, chopped
5ml (1 tsp) olive oil
150ml ( ¼ pt) single cream
salt and pepper
Madras Curry
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Place the oil, onion and garlic in casserole dish. Place on glass
turntable and cook on HIGH MICROWAVE for 2 mins.
2. Blend in all the spices and stir in the flour and tomato puree. Add all
other ingredients and blend in hot stock.
3. Cover, place on metal tray and cook on COMBINATION:
CONVECTION 160°C + WARM MICROWAVE for 1hr-1hr 30 mins.
or until meat is tender. Serve with boiled rice and lemon or lime
wedges and poppadoms.
Lamb In A Spicy Cream And Almond Sauce
Dish: non metallic bowl, 3 litre (6pt) large casserole with lid
Oven Accessory: glass turntable
1. Mix together the garlic, ginger, almonds, coconut and spices in a
non metallic bowl. Add lamb and stir well. Leave to marinate in the
fridge for 2-3 hours.
2. Place onion and oil in the casserole dish. Place on glass turntable
and cook on HIGH MICROWAVE for 2 mins.
3. Stir lamb into onions. Cover, place on glass turntable and cook on
SIMMER MICROWAVE for 40-45 mins. or until meat is tender. Stir
2-3 times.
4. Stir in cream and reheat on SIMMER MICROWAVE for 3-4 mins
5. Remove cardamom pods, cloves and cinnamon before serving with
boiled rice and lemon or lime wedges and poppadoms.
95
Serves 4
Serves 4