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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Apple pudding

Apple recipes

Apple pudding

45 minutes

Raspberry-and-ricotta pudding cake

Cake recipes

Raspberry-and-ricotta pudding cake

1 hour, 25 minutes

Classic green salad

Citrus recipes

Classic green salad

Calamari with Asian dressing

Asian recipes

Calamari with Asian dressing

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Pistachio cookies

Biscuit recipes

Pistachio cookies

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Steak and easy Béarnaise

Beef recipes

Steak and easy Béarnaise

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Cinnamon bun poke cake

Cake recipes

Cinnamon bun poke cake

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Potato bread, tomato soup and roasted raclette

Bread recipes

Potato bread, tomato soup and roasted raclette

20 minutes

Meatballs with peanut satay sauce

Canned food

Meatballs with peanut satay sauce

30 minutes

My nana’s roast chicken in a bag

Chicken recipes

My nana’s roast chicken in a bag

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Chocolate malva pudding

Chocolate recipes

Chocolate malva pudding

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Roast rogan josh lamb shoulder with pineapple salsa

Curry recipes

Roast rogan josh lamb shoulder with pineapple salsa

11/2 hours

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Roast rogan josh lamb shoulder with pineapple salsa

By Abigail Donnelly

Serves 8 to 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 11/2 hours

Ingredients

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

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.