92
MEA
T
AND POUL
TR
Y
Madras Curry
Serves 4
Dish: large casserole dish with lid
Oven Accessory: glass tur metal tray
1. Place the oil, onion and garlic in casserole dish. Cover
and cook on HIGH power for 3 mins.
2. Blend in all the spices and cook on HIGH power for 2
mins.
3. Stir in the flour and tomato puree. Add all other
ingredients including meat. Blend in hot stock.
4. Cover and cook on Combination: CONVECTION 160°C
+ WARM power for 1hr-1hr 30 mins. or until meat is
tender. Serve with boiled rice and lemon or lime wedges
and poppadoms.
I
ngredients
1 medium onion, chopped
2 carrots, chopped
25 g (1 oz) butter
350 g (12 oz) cold cooked
beef or lamb, minced
300 ml (
1/
2
pt) hot beef stock
3 ml (
1/
2
tsp) Worcestershire
sauce
15 ml (1 tbsp) gravy
thickening
5 ml (1 tsp) tomato puree
salt and pepper
675 g (1
1/
2
lb) potatoes,
cubed
135 ml (9 tbsp) water
30 ml (2 tbsp) milk
25 g (1 oz) cheese
Shepherd’s Pie
Serves 4
Dish: medium casserole
Oven Accessory: glass tur metal tray
1. Place onion, carrots and butter in casserole. Cover and
cook on HIGH power for 3-5 mins. or until soft.
2. Add minced meat to vegetables and mix well. Mix
together stock, Worcestershire sauce, gravy thickening
and tomato puree, pour over meat and season to taste.
3. Cook potatoes with water, covered on HIGH power for 7-8
mins. Drain and mash well with the milk and spread on
top of the meat, using a fork to make a pattern on top.
4. Sprinkle with cheese and cook on Combination:
CONVECTION 190°C + WARM power for approximately
25-30 mins. or until top is crisp and golden.
I
ngredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground
coriander
3 ml (
1/
2
tsp) chilli powder,
ground cardamom, ground
cloves
15 ml (1 tbsp) garam
marsala
15 ml (1 tbsp) ground
turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of
lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (
3/
4
pt) hot stock
