ROAST LAMB MEETS ROGAN JOSH

“You can put this in the oven and forget about it for two hours, it’s that easy. Even better, make it the day before.

The flavours will develop beautifully.”

Serves 8 to 10

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 1½ hours

For the lamb:

ghee 4T

lamb shoulder 1 x 800 g

onion 1, finely chopped

garlic 2 cloves, finely chopped

ground cardamom 1t

whole cumin 1t

fresh ginger 1t

fresh turmeric 1 T grated

Woolworths rogan josh Indian

curry paste 1 x 50 g sachet

Woolworths diced tomatoes

2 x 400 g cans

beef stock 2 cups

salt, to taste

For the pineapple salsa, mix:

pineapple 1, peeled and grated

coriander 10 g, finely chopped

garlic 1 clove, finely chopped

cashew nuts 60 g, toasted and chopped

green chilli 1, finely chopped

olive oil 2T

salt, to taste curry leaves deep-fried, for serving canola oil, for deep-frying Woolworths butter rotis, for serving

1 Preheat the oven to 180°C. Heat

2 T ghee in a large pan and brown the lamb all over. 2 In another saucepan, heat the remaining ghee and sauté the onion for 5 minutes. Add the garlic, cardamom, cumin, ginger and turmeric and sauté until fragrant.

Add the remaining lamb ingredients and bring to the boil. Once boiling, reduce the heat and reduce the sauce by a quarter. Pour the sauce into the roasting bag. Add the lamb, seal and place in a roasting pan. Roast for 1½ hours. 3 Deep-fry the curry leaves in the canola oil, then drain on kitchen paper. Prepare the rotis according to package instructions. Remove the lamb from the oven and serve with the salsa, curry leaves and rotis. HEALTH-CONSCIOUS

WINE: Raka Biography Shiraz 2017