Panasonic NN-SD376S User Manual

– 28 –

Serves: 4 

Ingredients: 
500 g 

round steak diced

1

⁄

3

cup 

mussaman curry paste

400 g 

potato diced

250 ml 

coconut milk

250 ml 

beef stock

1 tablespoon 

brown sugar

Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Low for 40 minutes. Stir once during cooking
serve with jasmine rice.

Serves: 4 

Ingredients: 
1 tablespoon 

oil

1 

large onion, sliced

600 g

lean lamb, diced

400 g 

can tomato pieces

2 teaspoons 

garam masala

1 teaspoon 

dried thyme

1 cup 

long grain rice

600 ml 

hot chicken stock

150 g

natural yoghurt
freshly ground black pepper

Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on High for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on Medium for 10 minutes. Stir. Cook on Medium for
a further 10 minutes. Add the rice and chicken stock
and cook covered on Medium Low for a further 30
minutes or until the rice is tender. Stir in yoghurt,
season with pepper and serve.

Serves: 4 

Ingredients:
1.5 to 1.7 kg

corned silverside

1 tablespoon 

brown sugar

1 tablespoon 

white vinegar

1 

onion, cut in half

4 cloves
6 peppercorns
1 bay 

leaf

5 cups 

water

Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on High for 10 minutes. Turn meat, cover
and cook on Low for 1

1

⁄

4

to 1

1

⁄

2

hours. Stand corned

silverside in cooking liquid for 10 minutes before
carving.
Note: Depending on the size and shape of the
silverside, it may require a further 10 to 15 minutes
on Low.

Serves: 4 

Ingredients: 
1 onion, 

chopped

1 

clove garlic, crushed

1 tablespoon 

butter

2 tablespoons 

tomato paste

1 teaspoon 

paprika

500 g 

lamb, diced

1 

small capsicum, diced

1 cup 

beef stock

2 tablespoons 

flour

2 tablespoons 

water

2 tablespoons 

sour cream

Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on High for 2 minutes. Add tomato paste
and paprika. Cook on High for a further 2 minutes.
Add lamb, capsicum and stock. Cover and cook on
Medium for 25 to 30 minutes, stirring halfway
through cooking. Mix flour with 2 tablespoons of
water and stir into goulash mixture. Cook on High for
1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.

Serves: 4 

Ingredients: 
1 onion, 

diced

500 g 

lamb, cubed

1

⁄

3

cup 

korma curry paste

2 cups 

carrots sliced

250 ml 

tomato puree

250 ml 

beef stock

2 tablespoons 

natural yoghurt

Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock and stir, cook on
Medium for 40 minutes, stirring once during cooking.
Stir in yoghurt and serve with basmati rice.

Serves: 4 to 6

Ingredients: 
750 g 

diced chuck steak

4 rashers 

bacon, diced

6 pickling, 

onions

2 teaspoons 

minced garlic

1

⁄

4

cup red 

wine

410 ml 

tomato puree

1

⁄

2

cup beef 

stock

1 teaspoon 

minced chilli

1 teaspoon 

dried tarragon

250 g 

button mushrooms, halved

Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on Medium for 14 to 16 minutes.Stir and cook on
Low for 28 to 30 minutes. Stir and add mushrooms
halfway through cooking.