49
49
ingredients
Serves 4
3-4 garlic cloves, crushed
1 cm (¼”) piece fresh ginger,
grated
50
g
(2 oz) ground almonds
45 ml (3 tbsp) water
3 whole cardamom 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
Meat and Poultr
y
Lamb in a Spicy Cream and Almond Sauce
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 cook on 1000 W for 2 minutes.
3. Add the lamb and cook for 5 minutes on 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.
5. Cover and cook on 440 W for about 40 minutes or until the meat
is tender.
6. Stir the casserole 2-3 times during the cooking time.
7. Remove the whole cardamom pods, cloves and cinnamon before
serving with rice or other vegetables.
ingredients
Serves 4
25
g
(1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and
chopped
4 chicken quarters, skinned
300 ml (½ pt) hot chicken
stock
296
g
(11 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Dish:
3 litre (6 pt)
casserole dish
ingredients
Serves 2
225
g
(8 oz) pork fillet, sliced
Sweet & Sour Sauce:
15 ml (1 tbsp) oil
1 small carrot cut into
matchsticks
1 spring onion, thinly sliced
1 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
Chicken Casserole
Pork with Sweet & Sour Sauce
1. Place butter and vegetables in dish. Cover and cook on 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
1000 W for 5 minutes, then 440 W for 30-35
minutes, or until well cooked through.
4.
Mix cornflour with a little water. Remove chicken from casserole,
skim off excess fat and stir in cornflour paste.
5. Cook on 1000 W for 2 minutes. Serve chicken with sauce poured
over.
1. Place pork in dish, cover and cook on 440 W for 7-9 minutes,
or until juices run clear.
2. Place oil, carrot, onion and green pepper in a bowl. Cover and
cook on 1000 W for 2 minutes, or until vegetables are tender.
3. Mix half the reserved juice with the remaining ingredients except
pineapple. Cover and cook on 1000 W
or 1-2 minutes, or until
clear and thickened.
4. Stir halfway. Add the sauce to the vegetables. Stir in the
pineapple. Mix well.
5. Cook on 1000 W for 2 minutes. Serve chicken with sauce poured
over.
6. Spoon over cooked pork. Reheat for 1-2 minutes, on 1000 W or
until piping hot.
N.B. If diced boneless breast is used in place of the quarters, reduce
2nd cooking time to 12-14 minutes on 440 W or until well cooked
through. Stir halfway.
