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Ingredients
15 ml (1tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
10 ml (2tsp) ground coriander
3ml (
½ tsp) chilli powder, ground
cardamom, ground cloves
15ml (1tbsp) garam masala
15ml (1tbsp) ground turmeric
5ml (1tsp) ground cumin
25g (1oz) flour
15 ml (1tbsp) tomato puree
450g (1lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1tsp) sugar
25g (1oz) sultanas
pinch of salt
450 ml (
3/4 pt) hot stock
Madras Curry
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Place the oil, onion and garlic in casserole dish. Place on
base of oven and cook on MEDIUM MICROWAVE for 3
mins. Blend in all the spices and stir in the flour and
tomato puree. Add all other ingredients and blend in hot
stock. Cover and cook on CONVECTION 160°C +
WARM MICROWAVE for 1hr-1hr 30 mins. until meat is
tender, stirring occationally. Serve with boiled rice and
lemon or lime wedges and poppadoms.
4
Meat and Poultry
Ingredients
100g (4oz) ciabatta breadcrumbs
75g (3oz) gruyere cheese, grated
salt and pepper
4 x 150g chicken breast fillets,
boneless and skinless
50g (2oz) garlic mayonnaise
Serves 4
Oven Accessory: Glass tray + wire shelf in
lower position
Mix the breadcrumbs with the cheese and season well.
Dip each chicken breast in the garlic mayonnaise and
then the crumbs until coated. Place on the Glass tray on
the wire shelf and cook on CONVECTION 240°C +
GRILL 3 + SIMMER MICROWAVE for 20-25 mins. Slice
the chicken and serve.
4
Cheesy Chicken
Breasts
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