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Main Fare Meats
LAMB PILAU
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
covered on P5 for a further 30 minutes or until the rice
is tender. Stir in yoghurt, season with pepper and
serve.
C
HILLI BEEF (S)
Serves: 4
Ingredients:
500 g topside beef mince
1 onion, diced
1 teaspoon minced garlic
1 (35 g) packet chilli seasoning mix
1 can (400 g) tomato purée
1 can (440 g) kidney beans, drained
Method:
Place all ingredients in shallow dish. Mix well. Cook
on P10 for 20 to 22 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press Sauce, then Start.
SEASONED ROAST LAMB (S)
Serves: 4 to 6
Ingredients:
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.
Seasoned Roast Lamb
LAMB FRY AND BACON
Serves: 4
Ingredients:
750 g liver
1
⁄
4 cup flour
250 g rindless bacon, cut into 2 cm strips
2 onions, sliced
1 tablespoon butter
1
⁄
2 cup beef stock
1 tablespoon ground black pepper
chopped parsley
Method:
Soak liver in water for 30 minutes, remove skin and
cut liver into strips. Coat liver with flour and shake off
any excess. Place bacon and onion into 3-litre dish
and cook on P10 for 3 to 5 minutes. Remove and
drain well on absorbent paper. Add half the butter to
dish and half the sliced liver. Cook on P10 for 2 to 4
minutes, stir halfway through cooking. Repeat with
remaining butter and liver. Return all the liver to dish
and add bacon, onion, and beef stock, season with
pepper and add parsley. Stir well. Cook on P10 for 2
to 3 minutes and serve immediately.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent
overcooking.
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Cooking Guide