Tropical Curry Lamb Microwave Method Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| Onion | 1 , thinly sliced | |
| Lamb | 1 Kilogram, trimmed | |
| Chicken stock | 1 Cup (16 tbs) | |
| 1 teaspoon chicken stock powder, extra | ||
| Curry powder | 3 Teaspoon | |
| 825 g can apricot halves, drained, reserving | ||
| Syrup | 1/2 Cup (16 tbs) | |
| Arrowroot | 2 Tablespoon | |
Directions
1.
Place onion, lamb, chicken stock, stock powder and curry powder into a 2-litre casserole.
2.
Cover and cook for 28-30 minutes on MEDIUM.
3.
Drain lamb and reserve 1/2 cup of liquid.
4.
Combine apricot juice, lamb stock and arrowroot.
Cook for 3 minutes on HIGH.
5.
Combine lamb, apricots and apricot syrup in a 2-litre casserole dish.
6.
Heat through for 4-6 minutes on MEDIUM HIGH.
7.
Serve with boiled rice.
Place onion, lamb, chicken stock, stock powder and curry powder into a 2-litre casserole.
2.
Cover and cook for 28-30 minutes on MEDIUM.
3.
Drain lamb and reserve 1/2 cup of liquid.
4.
Combine apricot juice, lamb stock and arrowroot.
Cook for 3 minutes on HIGH.
5.
Combine lamb, apricots and apricot syrup in a 2-litre casserole dish.
6.
Heat through for 4-6 minutes on MEDIUM HIGH.
7.
Serve with boiled rice.
Chef
