RECIPES

Serves 4 - 6

225g onion, sliced

100g balti curry paste 30ml (2 tbsp) plain flour 300ml (1/2 pint) hot lamb stock 900g lamb, cubed

300g courgette, cut into cubes

300g canned chickpeas, drained

Serves 4

45ml (3 tbsp) vegetable oil

150g onion, finely chopped

100g celery, finely chopped

2 cloves garlic, crushed (see tip, page 67)

75g bacon, finely chopped

1 bay leaf

400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef

15ml (1 tbsp) dried mixed herbs (see tip, page 63) 300ml (1/2 pint) red wine

300ml (1/2 pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml water salt and pepper to taste

Serves 4 - 6

450g lean minced lamb

125g onion, chopped

150g carrot, sliced

30ml (2 tbsp) tomato puree 450ml (3/4 pint) hot lamb stock

30ml (2 tbsp) cornflour, blended with water salt and pepper

900g potato, cooked and mashed

LAMB BALTI

1Place the onions and paste into a 3.5 litre (approx. 6 pint) casserole dish, mix well.

2 Place on the turntable and cook on 100% for 3 minutes.

3Mix in the flour, then gradually add the stock, then the lamb.

4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 20 minutes, stir twice during cooking.

5 Add the courgette and chickpeas, mix well.

6 Place on low rack and cook on DUAL CONVECTION, 200ºC, 50% for 10 minutes, stir once during cooking.

BOLOGNESE SAUCE

1 Place oil, onion, celery, garlic and bacon into a large bowl, mix well. Cover and cook on 100% for 6 minutes.

2Add the bay leaf, tomatoes, purée and minced beef to the vegetable mixture. Cook on 100% for 8 minutes, stir 2 - 3 times during cooking.

3Add herbs, wine, stock and blended cornflour.

Season, mix well. Cover and cook on 100% for 5 minutes,

then for 20 - 22 minutes on 50% until sauce is thick. Stir 2 - 3 times during cooking.

Serve hot with spaghetti.

Chilli con carne: Make as above, omit wine and herbs.

At Stage 3 add 450g canned red kidney beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.

SHEPHERDS PIE

1Place the lamb, onion, carrot, tomato puree and stock in a large bowl, stir well.

2 Cook on 50% for 20 minutes, stir twice during cooking.

3Stir in the blended cornflour and seasoning. Cook on 100% for 5 minutes.

4Pour into a deep, 24cm (91/2”) flan dish. Spread the potato over the lamb mixture; score across the potato with a fork, giving a spiky effect.

5Place on the low rack and cook on DUAL CONVECTION, 250ºC, 50% for 20 minutes.

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Sharp R-959(SL)M-AA manual Lamb Balti, Bolognese Sauce, Shepherds PIE
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R-959(SL)M-AA specifications

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