Ingredients:
300g lamb strips
15g butter
1 onion diced
� t garlic
2 t curry powder
2 t chutney
1 t coconut
2 t sultanas
1 green apple, peeled and diced
1 T tomato paste
� cube beef stock
2 t flour
1 C rice
Method:
1) In pan fry lamb, garlic, onion and butter until lamb is sealed.
2) Remove and place in microwave safe bowl. Drain lamb on absorbent paper.
3) Add curry powder and flour. Mix well and cook for 1 min on high.
4) Add chutney, coconut, sultanas, green apple and tomato paste. Stir well.
5) Cook covered for 20 min on medium high stirring occasionally.
6) Serve with rice/salad.
Beef Burgundy
Ingredients:
15g butter or margarine
2 t oil
300g topside steak trimmed and cubed
1 T brandy
15g butter or margarine (extra) Vegetables:
60g mushrooms 2 potatoes � in jacket sour cream (microwave)
4 pickling onions 1 carrot
1 C red wine 1 zucchini (saute in pan with sugar and water till soft)
� C tomato puree
1 bay leaf
Salt and pepper
Method:
1) Heat butter and oil in a large fry pan. Add meat and brown well, place in casserole dish.
2) Add brandy. Carefully ignite (use a taper). When flames subside set aside casserole dish.
3) Melt extra butter in fry pan and saut� mushrooms and onions until onions are golden. Return meat to fry pan with wine, tomato puree, bay leaf and salt and pepper. Bring to the boil. Reduce heat. Simmer uncovered for 30 min or until meat is tender.
4) Serve with vegetables.
