Panasonic NN-S761 Garam masala Teaspoon Dried thyme Cup, 600ml Hot chicken stock 150g, Serve

Main Fare Meats

LAMB

P ILAU

Serves: 4

Ingredients:

1

tablespoon

oil

1

large onion, sliced

4

lamb shoulder chops, chopped

400 g

can tomato pieces

2 tablespoons

garam masala

1

teaspoon

dried thyme

1

cup

long grain rice

600ml

hot chicken stock

150g

natural yoghurt

freshed ground black pepper

Method:

Place the onion and oil in a 3 litre dish. Cover and

cook on P10 for 2 to 3 minutes. Add lamb, tomato

pieces, garam masala, and thyme. Cover and cook on

P7 for 10 minutes. Stir. Cook on P7 for a further 10

minutes. Add the rice and chicken stock and cook

Seasoned Roast Lamb

covered on P5 for a further 30 minutes or until the rice

is tender. Stir in yoghurt, season with pepper and

LAMB

F RY AND

B ACON

serve.

Serves: 4

Ingredients:

C HILLI

B EEF

(S)

750 g

liver

Serves: 4

R

e c ip

e

P

r o m

p

tin g

1⁄4 cup

flour

Ingredients:

250 g

rindless bacon, cut into 2 cm strips

2

onions, sliced

500 g

topside beef mince

1 tablespoon

butter

1

onion, diced

1⁄2 cup

beef stock

1

teaspoon

minced garlic

1 tablespoon

ground black pepper

1

(35 g)

packet chilli seasoning mix

Method:

chopped parsley

1

can (400 g)

tomato purée

1

can (440 g)

kidney beans, drained

Soak liver in water for 30 minutes, remove skin and

Method:

cut liver into strips. Coat liver with flour and shake off

any excess. Place bacon and onion into 3-litre dish

Place all ingredients in shallow dish. Mix well. Cook

and cook on P10 for 3 to 5 minutes. Remove and

on P10 for 20 to 22 minutes. Stir halfway through

drain well on absorbent paper. Add half the butter to

cooking. Serve in taco shells with chopped tomatoes

dish and half the sliced liver. Cook on P10 for 2 to 4

and shredded lettuce or with a salad and crusty

minutes, stir halfway through cooking. Repeat with

bread.

remaining butter and liver. Return all the liver to dish

To Cook by Sensor Cook:

and add bacon, onion, and beef stock, season with

pepper and add parsley. Stir well. Cook on P10 for 2

Prepare as above, cover with plastic wrap.

to 3 minutes and serve immediately.

Press

Sauce

, then

Start .

HINT:

S EASONED

R OAST

LAMB

(S)

It is better to cook meat for a lesser time in a recipe

Serves: 4 to 6

R

e c ip

e

P

r o

m

p

tin

g

and add extra time if needed. This will prevent

Ingredients:

overcooking.

1.4 kg

leg of lamb

1

tablespoon

seeded mustard

1

tablespoon

rosemary

Method:

Place lamb fat side down on rack set in 3-litre dish. Brush with mustard and rosemary. Cook on P6 for 30 to 32 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap.

Press Lamb , then Start .

– 47 –

Cooking Guide