STICKY LAMB CURRY WITH HONEYED PARSNIPS

“This is a punchy, hot curry and roasting the meat results in sticky, caramelised lamb with an intense flavour. If spicy isn’t your thing, leave out the hot curry powder.”

Serves 6

A LITTLE EFFORT Preparation: 1 hour Cooking: 2½ hours

Woolworths free-range stewing lamb knuckle 1.6 kg onions, 3 cut into chunks fresh ginger 1 x 5 cm piece, peeled and thinly sliced garlic 6 cloves, thinly sliced garam masala 2T hot curry powder 1T butter or ghee 100 g whole plum tomatoes 1 x 800 g can Woolworths beef stock concentrate sticks 2 x 25 g

Woolworths naan bread, toasted, for serving

Woolworths Rosalini tomatoes

200 g, sliced spring onions 2, sliced

For the honeyed parsnips: parsnips 6, washed and sliced butter 2T olive oil 1T honey 2T sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 200°C. Brown the lamb in batches in a large, deep, heavybased ovenproof dish or pan until well caramelised. Pour off the fat and reserve. Set aside the lamb. 2 Reduce the heat slightly. Add the onions and soften, then add the ginger, garlic, masala, curry powder, butter or ghee and cook, stirring, for a few minutes until fragrant. 3 Add the tomatoes and fill the can with water, add the stock concentrate to the can, then add the water to the pan. 4 Transfer to the oven or decant the sauce into a large, deep oven tray. Add the lamb and cover with a lid or wrap tightly with tinfoil. 5 Roast for 2 hours without removing the lid or foil. Remove from the oven and set aside to rest for 20–30 minutes before serving.

6 To make the honeyed parsnips, place all the ingredients into a pan over a high heat, stirring occasionally, until the parsnips start to colour and the honey and butter caramelise. Reduce the heat and fry for 10 minutes, or until the parsnips are sticky but still have a bit of bite. 7 Mix the tomatoes with the spring onions and a pinch of salt. Serve the curry with the parsnips, naan bread and tomato sambal. HEALTH-CONSCIOUS

WINE: Woolworths Domaine

Grier L’Aqueduc

“Parsnips are my favourite winter veg – think of them as the new potatoes”