These recipes are supplied courtesy of the Australian Meat and Live-stock Corporation.


35 Minute Lamb & Mandarin Casserole

Preparation Time:	8 minutes
Cooking Time:	27 minutes

750g lean lamb cubes	2 teaspoons butter
1 medium onion, chopped	Rind and juice of 2 oranges
1 cup chicken stock	1 red capsicum, cubed
3 tablespoons cornflour	1 teaspoon parparisian essence
2 teaspoons soy sauce	1 tablespoon sweet sherry
300g can mandarin segments, drained	250g multi-coloured noodles

This is a microwave dish

1	Preheat a browning dish on High (100%) 8 minutes, remove from oven, add butter, onion and lamb, stir to brown meat. Return to microwave oven, cook on high 5 minutes, stirring after every minute.
2	Combine orange juice, rind, stock, pour over lamb mixture, cover with lid, cook on high 14 minutes. Add capsicum, cook a further 5 minutes.
3	Mix together cornflour, parisian essence, soy sauce and sherry, stir into meat mixture. Thicken on high 3 minutes, add mandarin segments, cover, allow to stand while noodles cook. Season to taste.
4	While meat is cooking place a large pot of water on to the boil, cook noodles according to directions on packet.
5	Serve lamb and mandarin casserole with noodles.