Panasonic NNA775 Cookery Book & Operating Instructions

Also see for Inverter NN-A725: Cookery book

92M E A T A N D P O U L T R YMadras Curry Serves 4Dish: large casserole dish with lidOven Accessory: glass turntable + metal tray1. Place the oil, onion and garlic in casserole dish. Coverand cook on HIGH power for 3 mins.2. Blend in all the spices and cook on HIGH power for 2mins.3. Stir in the flour and tomato puree. Add all otheringredients including meat. Blend in hot stock.4. Cover and cook on Combination: CONVECTION 160°C+ WARM power for 1hr-1hr 30 mins. or until meat istender. Serve with boiled rice and lemon or lime wedgesand poppadoms.Ingredients1 medium onion, chopped2 carrots, chopped25 g (1 oz) butter350 g (12 oz) cold cookedbeef or lamb, minced300 ml ( 1/2 pt) hot beef stock3 ml ( 1/2 tsp) Worcestershiresauce15 ml (1 tbsp) gravythickening5 ml (1 tsp) tomato pureesalt and pepper675 g (11/2 lb) potatoes,cubed135 ml (9 tbsp) water30 ml (2 tbsp) milk25 g (1 oz) cheeseShepherd’s Pie Serves 4Dish: medium casseroleOven Accessory: glass turntable + metal tray1. Place onion, carrots and butter in casserole. Cover andcook on HIGH power for 3-5 mins. or until soft.2. Add minced meat to vegetables and mix well. Mixtogether stock, Worcestershire sauce, gravy thickeningand tomato puree, pour over meat and season to taste.3. Cook potatoes with water, covered on HIGH power for 7-8mins. Drain and mash well with the milk and spread ontop of the meat, using a fork to make a pattern on top.4. Sprinkle with cheese and cook on Combination:CONVECTION 190°C + WARM power for approximately25-30 mins. or until top is crisp and golden.Ingredients15 ml (1 tbsp) oil1 large onion, sliced3 cloves garlic, crushedSpices and Flavourings:10 ml (2 tsp) groundcoriander3 ml ( 1/2 tsp) chilli powder,ground cardamom, groundcloves15 ml (1 tbsp) garammarsala15 ml (1 tbsp) groundturmeric5 ml (1 tsp) ground cumin30 ml (2 tbsp) flour15 ml (1 tbsp) tomato puree450 g (1 lb) shoulder oflamb, cubedjuice of 1 lemon5 ml (1 tsp) sugar25 g (1 oz) sultanaspinch of salt450 ml ( 3/4 pt) hot stock