Yield: 4 servings
|2 tablespoons||Vegetable oil|
|450 grams||Lamb; cubed|
|1 medium||Onion; sliced|
|1 can||Sharwood's Rogan Josh Sauce|
|½ \N||Red or green pepper|
1. Fry the cubed lamb & onion in oil until golden brown.
2. Stir in the contents of can
3. Bring to the boil, cover and simmer for 15 mins or until the meat is tender.
4. Garnish with sliced peppers and serve with freshly cooked Sharwoods Basmati Rice and Hot Bengal Mango Chutney.
For more recipe ideas, write to Riviana Foods, Division 2, 5 Corporate Ave., Rowville, Vic., 3178.
THE MYSTERY OF INDIAN COOKING UNRAVELLED By SHARWOOD'S NOTES : Preparation time: 5 minutes. Cooking time: 20 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.