Ingredients
30ml (2tbsp) oil
100g (4oz) onion, sliced
400g (14oz) lamb, cubed
400g (14oz) tin chopped tomatoes
1 small green pepper (diced)
45ml (3tbsp) curry paste
75ml (5tbsp) single cream
15ml (1tbsp) sugar
30ml (2tbsp) fresh coriander
(chopped)
150ml (¼pt) water
Salt and freshly ground black pepper
Lamb Curry Serves 4
Dish: 3 litre (6pt) large casserole with lid
Place oil and onions in a large casserole dish. Place on
the glass turntable and cook on HIGH MICROWAVE for
3 mins. Blend curry paste and 15ml (1tbsp) water, add to
the onion mixture and cook on HIGH MICROWAVE for
2 mins. Add lamb and cook on HIGH MICROWAVEfor
4-6 mins. Add tinned tomato, green pepper and water,
then stir. Cover and cook on COMBINATION:
CONVECTION 160°C + WARM MICROWAVEfor
30 mins or until meat is tender. Stir in cream, sugar and
coriander. Season. Serve with rice.
Meat & Poultry
Ingredients
100g (4oz) ciabatta breadcrumbs
75g (3oz) gruyere cheese, grated
salt and pepper
4 x 150g chicken breast fillets,
boneless and skinless
50g (2oz) garlic mayonnaise
Oven Accessory: glass dish + wire shelf in lower
position
Mix the breadcrumbs with the cheese and season well.
Dip each chicken breast in the garlic mayonnaise and
then the crumbs until coated. Place on the glass dish on
the wire shelf and cook on CONVECTION 240°C +
GRILL 3 + SIMMER MICROWAVE for 20-25 mins. Slice
the chicken and serve.
Cheesy Chicken Breasts Serves 4
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