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Lamb Rogan Josh

Preparation 20 Minutes

Cook 8 hours Minutes

Serves 4

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Method
Ingredients

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

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Sunbeam Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

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!

Boiled Fruit Cake

Soak fruit overnight in sherry or brandy
Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

Soak fruit overnight in sherry or brandy.
Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
Cool for 15 minutes in TM bowl.
Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.

Chocolate Puddings with Sherry Raisins

Pre-heat oven to 160°C (140°C fan-forced). Lightly grease 6 x ¾ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.
Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.
Use a small spatula to help remove puddings from pans and serve with custard and cream.

Puddings can be made in advance and re-heated briefly in a microwave to warm through.

Decadent Fruit Mince