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
Easter Rocky Road
Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.
Easter Fruit Loaf
Preheat oven to 180°C
Dough:
- Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
- Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
- Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
- Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.
Icing:
- Combine sifted icing sugar with boiling water.
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Hot Cross Buns
In a small saucepan, heat the milk until just boiling. Pour ¼ cup of the hot milk into a small bowl. Set aside remaining milk.
Add 1 tsp of the caster sugar to the ¼ cup of milk. Sprinkle the yeast of the top and stir. Sit at room temperature until bubbly and doubled in size, approx. 10 min.
Meanwhile, add the butter to remaining reserved hot milk and stir to combine. Set aside to cool to room temperature.
In a large bowl, place flour, bicarb, cinnamon, nutmeg and salt. Make a well in the centre. Pour in the milk and butter mix. Stir. Then add the yeast mix. Stir to combine. Add the egg. Continue to stir until a sticky dough forms.
Tip onto a lightly floured clean surface, and knead until it becomes a smooth dough, about 5 mins.
Place the dough into a large oiled bowl. Cover with cling film, sprayed with oil and leave to rise in a warm place for 1 hour or until it has doubled in size. Add the sultanas, mix again, and recover. Rest again in a warm place for another hour.
Meanwhile, preheat the oven to 200C. Grease and line a baking tray with baking paper.
Divide the dough into 12 pieces and roll into balls on a lightly floured surface.
Arrange onto prepared tray, leaving a 2cm space between each ball. Spray with oil, cover and rest for 30-60 mins, or until dough has risen again.
For the paste:
In a small bowl, combine flour and icing sugar. Gradually add water, 1 tbspn at a time, until a paste forms.
Using a piping bag with a small nozzle (or a small snap lock bag with the corner snipped) fill with the paste and pipe along the centre of each row of rolls. Turn the tray and repeat this across the centre of the rolls to form a cross.
Bake on the middle rack in the oven for 20 mins or until golden.
Gently heat the jam to melt to a syrupy consistency. Brush the tops of the warm buns to glaze.
Serve warm or at room temperature.
Candied Walnut & Beetroot Salad
- In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
- Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
- Remove skin of orange and slice into segments, crumble goats cheese.
- Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.
