Bedienungsanleitung Panasonic NN-SD25HB (Seite 45 von 54) (Englisch)

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1. Mix together the garlic, ginger, almonds and water to make a thick

paste.

2. Place the cardamon pods, cloves, cinnamon, onion and oil in the

casserole dish cook on High power (1000 W) for 2 minutes.

3. Add the lamb, cover and cook for 6-8 minutes, on High power

(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. Cover and cook on Low power (440 W) for about 30-35

minutes, or until the meat is tender.

5. Stir the casserole 2-3 times during the cooking time.

6. Remove the whole cardamon pods, cloves and cinnamon before

serving with rice or other vegetables.

ingredients

Serves 4

3-4 cloves garlic, crushed

1 cm (¼”) piece fresh ginger,

grated

50 g (2 oz) ground almonds

45 ml (3 tbsp) water

3 whole cardamon 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

ingredients

Serves 4

25 g (1 oz) butter

2 medium onions, sliced

2 sticks celery, trimmed

and chopped

100 g (4 oz) mushrooms, sliced

4 chicken quarters

(approx 2 lb), skinned

300 ml (½ pt) hot chicken stock

300 g (11 oz) can tomatoes

salt and pepper

30 ml (2 tbsp) cornflour

Dish: 3 litre (6 pt) casserole

ingredients

Serves 2

225 g (8 oz) pork fillet, cubed

Sweet & Sour Sauce:

15 ml (1 tbsp) oil

1 small carrot cut into

matchsticks

1 spring onion, thinly sliced

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) cornflour

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. Place butter and vegetables in dish. Cover and cook on

High power (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 High power (1000 W) for 5 minutes then

Low power (440 W) for 30-35 minutes, or until well cooked

through. Mix cornour with a little water.

4. Remove chicken from casserole, skim off excess fat and stir in

cornour paste. Cook on High power (1000 W) for 5 minutes.

Serve chicken with sauce poured over.

1. Place pork in dish, cover and cook on Low power (440 W) for

9-11 minutes, or until juices run clear.

2. Place oil, carrot, onion and green pepper in a bowl. Cover and

cook on High power (1000 W) for 2-3 minutes, or until vegetables

are tender.

3. Mix half the reserved juice with the remaining ingredients except

pineapple. Cover and cook on High power (1000 W) for 2-3

minutes, or until clear and thickened. Stir halfway.

4. Add the sauce to the vegetables. Stir in the pineapple. Mix well.

5. Cook on High power (1000 W) for 1 minute or until heated through.

Spoon over cooked pork.

6. Reheat for 1-2 minutes on High power (1000 W) or until piping hot.

Lamb in a Spicy Cream and Almond Sauce

Chicken Casserole

Pork with Sweet & Sour Sauce

N.B. If diced boneless breast is used in place of the quarters, reduce

2nd cooking time to 10-14 minutes on Low power (440 W) or until well

cooked through. Stir halfway.

Meat and poultry

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