Meat & Poultry
124
Serves 4
Dish: 1.5 litre (3pt) casserole with lid
50g (2oz) creamed coconut
275ml (
1/2
pt) boiling water
500g (1lb 2oz) lamb fillet, cut into strips about 4cm (1
1/2
”) long
2 garlic cloves
10ml (2tsp) ginger, finely grated
30ml (2tbsp) Thai green curry paste
1 lime, grated rind and juice
30ml (2tbsp) fresh coriander
Mix the coconut with the boiling water. Mix all the remaining ingredients except the
coriander with the lamb and leave to marinade in the fridge for 30 mins. Combine the
coconut and the lamb mixture and stir well. Cover, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVE
for 55-60 mins stirring halfway.
Cooking method
Ingredients
Thai Lamb Curry
Summary of Contents for NN-CS596S
Page 1: ... Convection Combi Steam Oven Operating Instructions and Cookbook NN CS596S ...
Page 80: ...Starters ...
Page 90: ...F ish ...
Page 103: ......
Page 104: ...Meat Poultry ...
Page 135: ......
Page 136: ...Vegetables ...
Page 158: ...Pasta Rice Beans ...
Page 166: ...Cheese Egg dishes ...
Page 175: ......
Page 176: ...Sauces Preserves ...
Page 192: ...Pastry ...
Page 205: ......
Page 206: ...Desserts Baking Guidelines ...
Page 241: ......
Page 242: ...Bread Pizza ...