600 gms Highland Texel Gourmet Lamb, cubed
1 kumara, diced
25 gms butter
1 green pepper
1 orange, grated rind & juice
1/4 cup cornflour
2 tsps instant chicken stock
1 Tbsp soya sauce
2 tsps grated root ginger
1 1/4 cups hot water

1) Cut peeled kumara in 2 cms cubes.

2) Place in a casserole dish with the butter. Cover & cook on High for 5 minutes, stirring after 2 minutes.

3) Add pepper and lamb to the kumara.

4) In a jug mix grated orange rind & juice, cornflour, stock, soya sauce, ginger and hot water to a smooth paste. Stir into meat mixture.

5) Cover and cook on High for 3 minutes, stir well, then cook on Medium (50% power) for 20 minutes or until the meat is tender.

6) Stand 15 minutes before adjusting seasoning and serving.

7) Serve with rice and a selection of vegetables or red cabbage coleslaw.