72
I
ngredients
675 g (1
1
/2
lb) shoulder of lamb, cubed
1 large onion, chopped
450 ml (
3
/4
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
Lamb Casserole
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Place all the ingredients except cheese
and cornflour into dish. Place plate on top
of meat to prevent meat drying out during
cooking.
2. Cover and cook on HIGH Micro for 10
mins., then SIMMER Micro 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
Micro for 2 mins. or until cheese melts.
MEA
T
AND
POUL
TR
Y
I
ngredients
3-4 cloves garlic, crushed
1 cm (
1
/4
”) 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 (
1
/4
tsp) garam masala
1.5 ml (
1
/4
tsp) cayenne pepper
150 ml (
1
/4
pt) 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 cardamon pods, cloves,
cinnamon, onion and oil in the casserole
dish cook on HIGH Micro for 2 mins.
3. Add the lamb and cook for 5 mins. on
HIGH Micro 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 Micro for 40-50
mins. or until the meat is tender. Stir the
casserole 2-3 times during the cooking
time.
5. Remove the whole cardamon pods, cloves
and cinnamon before serving with rice or
other vegetables.
