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PINEAPPLE LAMB CUTLETS (Microwave 600 watts)

8 lamb cutlets, well trimmed (about 350g)
1 small can pineapple rings
2 Tbs dark soy sauce
1 Tbs tomato sauce
1-2 Tbs brown sugar
1 clove garlic
1 tsp grated root ginger
2 tsp cornflour
halved rings of pineapple for garnish

Trim cutlets, removing all outer fat. In a shallow casserole or
dish large enough to hold the cutlets in one layer, mix 1/4 cup
juice from pineapple, the sauces, garlic and ginger. Turn cutlets
in liquid. Leave to stand for at least 10 mins. Turn again.

Cover and microwave on MEDIUM for 12 mins., turning after 6 mins.
Thicken with cornflour, mixed to a paste with a little extra
pineapple juice. Stand for 4 mins. Test. Cook 2-3 mins. or longer
if meat is not quite cooked.

Add halved pineapple rings to sauce. Coat with sauce. Reheat 1
min. on HIGH to heat pineapple. Serve with rice, noodles or mashed
potatoes and colourful vegetables.

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