Rich and spicy, this lamb rogan josh will become a family favourite dish in no time. Slow cooker Lamb Rogan Josh is a great example of how simple it is to make classic Indian dishes at home in the slow cooker and leftovers make for the perfect lunch on a chilly day.
NUTRITIONAL INFO PER SERVE (4 serves)
342 Cal | 22g Fats | 10g Carbs | 27g Protein
INGREDIENTS
• 680g lamb neck fillet
• 1 white onion, sliced
• 2 tbsp. olive oil
For the paste:
• 3 tbsp. tomato paste
• 3 garlic cloves, minced
• 1½ tsp. cumin
• 1½ tsp. garam masala
• 1 tsp. ground ginger
• ½ tsp. ground black pepper
• 2 tsp. paprika
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. salt
• 1 beef stock cube, crumbled
• 1 tbsp. olive oil
For the sauce:
• 250g natural yogurt
• 1 tbsp. coriander, chopped
• ½ tsp. coconut sugar
• 1 red chili, seeds removed, finely chopped
• 400g tomato sauce
• 60ml water
• 2 bay leaves
• 1 tbsp. cardamom pods
• 1 cinnamon stick
STEP BY STEP
1) In a large bowl, mix together all the ingredients for the paste.
2) Prepare the lamb fillet by removing any sinew and cutting into 3-4cm chunks. Add the lamb to the paste and stir to coat. Cover the bowl and set aside in the refrigerator to marinate for at least 30 minutes, or ideally overnight.
3) Heat a large skillet over a medium/high heat and sear the marinated lamb, along with the onions, until browned, then transfer to your slow cooker.
4) In another bowl, mix together the yogurt, coriander, sugar and chopped chili and then gradually stir in the tomato sauce and water.
5) Pour the sauce over the lamb and onions, then add the bay leaves, cardamom pods and cinnamon stick and ensure they are submerged in the sauce. Cover with the lid of your slow cooker lid and cook on low for 6 hours or high for 3½ hours.
6) When ready to serve, remove the bay leaves, cardamom pods and cinnamon stick.
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