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Ingredients
1 onion, diced
1 clove of garlic, crushed
1 green pepper, diced
30 ml (2 tbsp) oil
100 g (4 oz) mushrooms,
sliced
225 g (8 oz) lean minced
beef
150 ml (¼pt ) red wine
15 ml (1 tbsp) mixed herbs
100 g (4 oz) garlic sausage
or bacon, diced
396 g (14 oz) can chopped
tomatoes
30 ml (2 tbsp) tomato puree
salt and pepper
Ingredients
675 g (1½lb) shoulder of
lamb, cubed
1 large onion, chopped
450 ml ( pt) hot chicken
stock
15 ml (1 tbsp) dried
rosemary
450 g (1 lb) potatoes,
peeled and coarsely
chopped
salt and pepper
10 ml (2 tsp) cornflour
50 g (2 oz) tasty cheese
grated
Bolognese Sauce
Dish: large bowl
1. Mix onion, garlic, pepper and oil in a bowl. Cover, place on
glass turntable and cook on HIGH power for 2 mins. or until
the onion is soft.
2. Stir in all the other ingredients. Cover and cook on HIGH
power for 10 mins. then MEDIUM power for 15-20 mins. or
until vegetables are soft.
Lamb Casserole
Dish: 3 litre (6 pt) casserole dish
1. Place all the ingredients except cheese and cornflour into
casserole dish. Place plate on top of meat to prevent meat
drying out during cooking.
2. Cover, place on glass turntable and cook on HIGH power for
10 mins., then SIMMER power for 40 mins. or until meat is
tender.
3. Mix cornflour with a little water and stir into casserole to
thicken gravy.
4. Sprinkle with cheese and reheat on HIGH power for 2 mins.
or until cheese melts.
Ingredients
3-4 cloves garlic
1 cm (¼”) piece fresh
ginger, grated
50 g (2 oz) ground almonds
3x15 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1”) stick of
cinnamon
1 onion chopped
2x15 ml ( 2 tbsp) oil
450 g (1 lb) boned lamb,
trimmed and cut into cubes
1x5 ml (1 tsp) ground
coriander
1x5 ml (1 tsp) ground
cumin
1.5 ml (¼tsp) garam
masala
1.5 ml (¼tsp) cayenne
pepper
150 ml (¼pt) single cream
salt and pepper
Lamb in a Spicy Cream
and Almond Sauce
Dish: large casserole dish
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. Place on glass turntable and cook on
HIGH power for 2 mins.
3. Add the lamb and cook for 5 mins. on HIGH power 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 SIMMER power for 40-50
mins. or until the meat is tender. Stir the casserole
2-3 times during the cooking time.
5. Remove the whole cardamom pods, cloves and cinnamon
before serving with rice or other vegetables.
Serves 4
Serves 4
Serves 4
3
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