Ramadan and

Sambousek (deep-fried Lebanese pastries)

Beans recipes

Lentil-and-butternut cottage pie

1 hour

Asian recipes

Miso barley risotto with charred tofu and greens

1 hour

Chicken recipes

Oven-roasted chicken bolognese with big-batch polenta

45 minutes

Bread recipes

Potato bread, tomato soup and roasted raclette

20 minutes

Hanukkah recipes

Oak-smoked Norwegian salmon with home-made rösti and celery salad

40 minutes

Seafood recipes

Yellowtail with coriander pesto and two sauces

2 hours

Chicken recipes

My nana’s roast chicken in a bag

55 minutes

Prawns and

Roast prawns with baby leek-and-dill pilaupr

25 minutes

Curry recipes

Roast rogan josh lamb shoulder with pineapple salsa

11/2 hours

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.

Spinach lasagne

Kung pao chicken

Durban fish curry

Sambousek (deep-fried Lebanese pastries)

Lentil-and-butternut cottage pie

Miso barley risotto with charred tofu and greens

Whole poached chicken soup

Griddled croque monsieur

Oven-roasted chicken bolognese with big-batch polenta

Potato bread, tomato soup and roasted raclette

Oak-smoked Norwegian salmon with home-made rösti and celery salad

Yellowtail with coriander pesto and two sauces

My nana’s roast chicken in a bag

Roast prawns with baby leek-and-dill pilaupr

Roast rogan josh lamb shoulder with pineapple salsa

Roast rogan josh lamb shoulder with pineapple salsa

Ingredients

Method