Sharp R-330J(S) Italian Spaghetti Sauce, Indian Curry Lamb, Chilli Con Carne, Honey Roast Lamb

ITALIAN SPAGHETTI SAUCE		Serves 4-6
500 g topside mince	100 g mushrooms, sliced
1 onion, chopped	1 tablespoon chopped parsley
2 cloves garlic, crushed	1 tablespoon fresh oregano leaves
410 g can whole tomatoes	1 tablespoon fresh basil leaves
1/2 cup tomato paste

1.Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2.Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3.Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4.Serve over hot spaghetti.

INDIAN CURRY LAMB	Serves 4-6
1 small sweet potato, cubed	1 tablespoon curry paste
1 onion, thinly sliced	300 g can of chickpeas
1 kg lamb, trimmed and cubed	3 cubed zucchini
1 cup chicken stock	2 tablespoons fresh coriander or
1 teaspoon chicken stock powder,	parsley, chopped
extra

1.Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.

2.Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3- litre casserole dish.

3.Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.

4.Add zucchini and cook for a further 1-2 minutes on HIGH.

5.Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and cover.

6.Heat through for 6-8 minutes on MEDIUM.

7.Stir through coriander, and serve.

CHILLI CON CARNE	Serves 4-6
1 kg mince	1 tablespoon vinegar
1 large onion, finely chopped
825 g can peeled tomatoes	1 teaspoon sugar
salt and pepper	375 g jar tomato paste
1-2 teaspoons chilli powder	425 g can red kidney beans, drained

1.Mix mince and onion together in a large bowl. Cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2.Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and kidney beans.

3.Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4.Serve with boiled rice.

HONEY ROAST LAMB Serves 4-6

1.5 kg leg lamb

3 tablespoons honey

1 tablespoon Dijon mustard

1.Combine honey and Dijon mustard. Brush over lamb.

2.Place fat-side down on a roasting rack.

3.Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on MEDIUM HIGH (for well done).

4.Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush combined ingredients over leg of lamb. Allow to stand for 10 minutes covered with foil before carving.

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