Lamb Rogan Josh

Preparation 20 Minutes

Cook 8 hours Minutes

Serves 4

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Method

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Ingredients

2 tbsp olive oil

1 onion, sliced

2 cloves garlic, crushed

2 cm piece ginger, finely grated

⅓ cup rogan josh paste

800g diced lamb

400g can crushed tomatoes

1 cup water

½ tsp garam masala

¼ cup SUNBEAM Slivered Almonds, toasted

coriander and pappadums, for serving

Recipe Collection

Fruit and Nut Easter Eggs

Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed. 

Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.

Place remaining seed mix into a food processor and process to a coarse crumb.  Transfer to a small bowl.  Repeat with remaining hazelnuts.  Pour remaining coconut into a small bowl. 

To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.  Refrigerate at least 2 hours before serving cold.

Spiced Oat Slice

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
  2. Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.

Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.

Fruit & Nut Chocolate Nests

Combine ingredients, push into muffin pans and refrigerate. Once set, pop in some little Easter eggs of your choice and sprinkle with some more Sunbeam slivered almonds!
They’re cute, crunchy, and come together incredibly quickly to make a delicious and easy Easter treat ? Aiden and Bailey definitely approve!!
These fun and festive no-bake birds nests can be adapted to use whatever chocolate, nuts, fruits, or cereal you have on hand (just use 250 grams melted chocolate to 3 cups of dry ingredients).

Roasted Cauliflower Steak with Cashew Cream

Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad.  Add the spinach and chickpeas to a large bowl.

Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.

Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.

Smoked Eggplant Dip

Pre-heat oven to 180°C (160°C fan-forced).

  1.  Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through. 
  2. When cool, peel skin away from eggplants, discarding stems and juices.
  3. Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings. 
  4. Combine currants with sherry vinegar and set aside for 10 minutes.
  5. For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

White Christmas Tree Bites

  1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
  2. Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
  3. Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.
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