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1 lb. ground lamb
1 clove garlic, finely chopped 1 medium onion, sliced
1 stalk celery, sliced
2 tablespoons all-purpose flour 11/2 teaspoons curry powder
1 teaspoon salt
2 teaspoons instant chicken bouillon 1/4 cup chutney
1 teaspoon prepared mustard 3/4 cup water
1 lb. ground lamb
1 clove garlic, finely chopped 1 medium onion, sliced
1 stalk celery, sliced
2 tablespoons all-purpose flour 11/2 teaspoons curry powder
1 teaspoon salt
2 teaspoons instant chicken bouillon 1/4 cup chutney
1 teaspoon prepared mustard 3/4 cup water
Settings: HIGH/DEFROST
1. Combine ground lamb and garlic in medium mix¬ing bowl; mix well. Shape into 16 to 18 (1 -inch) lamb balls. Place in 2-quart (12 x 7) glass baking dish. Add onion and celery; cover.
2. MICROWAVE on HIGH for 5 MINUTES. Combine remaining ingredients in 4-cup measure; mix well. Drain and rearrange lamb balls; pour on sauce; recover.
4. MICROWAVE on DEFROST for 8 to 10 MINUTES or until hot. Let stand, covered, 5 minutes before serving.
About 4 Servings
TIP MICROWAVE on MEDIUM for same times in step 2 and 3.
1. Combine ground lamb and garlic in medium mix¬ing bowl; mix well. Shape into 16 to 18 (1 -inch) lamb balls. Place in 2-quart (12 x 7) glass baking dish. Add onion and celery; cover.
2. MICROWAVE on HIGH for 5 MINUTES. Combine remaining ingredients in 4-cup measure; mix well. Drain and rearrange lamb balls; pour on sauce; recover.
4. MICROWAVE on DEFROST for 8 to 10 MINUTES or until hot. Let stand, covered, 5 minutes before serving.
About 4 Servings
TIP MICROWAVE on MEDIUM for same times in step 2 and 3.
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