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Sweet And Spicy Lamb

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450g/1lb lamb fillet (loin)
1.25ml/ teaspoon ground ginger
1.25ml/ teaspoon ground cloves
1.25ml/ teaspoon ground mace
15ml/1 tablespoon honey
15ml/1 tablespoon Dijon mustard
1 clove garlic, peeled and crushed
30ml/2 tablespoons white wine vinegar
1 red pepper, seeded and cut into 2.5cm/1 inch pieces
1 green pepper, seeded and cut into 2.5cm/1 inch pieces
6 spring/green onions, cut into 2.5cm/1 inch lengths
1 x 225g/8oz can pineapple cubes
120g/4oz mushrooms, quartered if large
140ml/ pint/ cup hot chicken stock
15ml/1 tablespoon cornf lour/cornstarch
45ml/3 tablespoons water


Spring/green onion brushes


Serves: 4


Cut the lamb into 2.5cm/1 inch cubes. Combine the spices, honey, mustard, garlic and vinegar. Stir in the lamb and leave to marinate for 1-2 hours. Put the peppers and onions in a casserole and cook on HIGH for 2 minutes. Stir in the lamb, marinade, pineapple and juice, mushrooms and stock. Cover and cook on HIGH for 10 minutes then reduce setting and cook on MEDIUM for 20 minutes until the lamb is tender.

Mix the cornflour/ cornstarch and water and stir into the casserole. Cook, uncovered, on HIGH for 3-4 minutes, stirring once until the sauce is thickened. Garnish with spring/green onion brushes.

Preparation time: 10 minutes plus standing time
Microwave cooking time: 35 minutes

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