Ingredients

Method

For the lamb:
• 4 T ghee
• 1 x 800 g lamb shoulder
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 t ground cardamom
• 1 t whole cumin
• 1 t fresh ginger
• 1 T fresh turmeric, grated
• 1 x 50 g sachet Woolworths rogan josh Indian curry paste
• 2 x 400 g cans Woolworths diced tomatoes
• 2 cups beef stock
• salt, to taste
For the pineapple salsa, mix:
• 1 pineapple, peeled and grated
• 10 g coriander, finely chopped
• 1 clove garlic, finely chopped
• 60 g cashew nuts, toasted and chopped
• 1 green chilli, finely chopped
• 2 T olive oil
• salt, to taste
• curry leaves, deep-fried, for serving
• canola oil, for deep-frying
• Woolworths butter rotis, for serving

Method

Ingredients

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.

Find more curry recipes here.