Tropical Curry Lamb

Serves: 4-6

Ingredients:

1 onion, thinly sliced
2 pound (1 kg) lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
1 lb 10 oz (825 g) can apricot halves, drained, reserving 1/2 cup syrup
2 tablespoons arrowroot

Microwave Method:

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (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 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.

Convection Microwave Method:

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 2 hours on SLOW COOK.
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 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.