Lamb Rogan Josh
Preparation 20 Minutes
Cook 8 hours Minutes
Serves 4
Method
- 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.
- 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.
- 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
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Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
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In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
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Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
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Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
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Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.
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Repeat to make 8 stacks of biscuits.
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