Adapted from Sharp Microwave and Convection Cookbook.
French onion soup
30 Gram (1 Packet)
1⁄4 Cup (4 tbs)
750 Gram, cubed
4 , quartered
2 , thinly sliced
1 Cup (16 tbs)
Canned corn kernels
310 Gram, drained (1 Can)
2 , finely chopped
Combine French onion soup mix and flour in a 2-3-litre casserole.
Toss the lamb in flour mixture, coating thoroughly.
Add onions and carrots, stir in chicken stock and mix well.
Cover and cook for 18-20 minutes on MEDIUM.
Add corn, celery and sour cream, mix well.
Cook a further 12-15 minutes on MEDIUM.