Slow Cooker Lamb Rogan Josh

Ingredients

• 600 g lamb leg or neck (cut into bite-sized pieces)
• 1 tbsp cornflour (used for browning the lamb)
• 1 tsp olive oil
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• 4 cardamon pods
• 2 red chillis (3 if you like extra heat)
• 1 tbsp tomato purée
• 400 g chopped tomatoes (canned)
• 2 tsp garam masala
• 1 tsp ground cumin
• 0.5 tsp chilli powder
• 2 bay leaves
• 3 tbsp Rogan Josh curry paste (such as Tesco or Sainsbury's brand)
• 75 ml beef or lamb stock (stock cube is fine)
• fresh coriander (handful)
• 50 g natural yoghurt

Steps

1. 1

   Place the lamb in a bowl and coat with 1 tablespoon of cornflour.

2. 2

   Heat 1 teaspoon of olive oil in a pan over medium heat. Brown the lamb until golden on all sides.

3. 3

   Transfer the browned lamb to the slow cooker.

4. 4

   Add the chopped onion, minced garlic, minced ginger, cardamom pods, red chillis, tomato purée, chopped tomatoes, garam masala, ground cumin, chilli powder, bay leaves, curry paste, and stock to the slow cooker. Season well with salt and pepper.

5. 5

   Cover and cook for 4 hours on High or 8 hours on Low until the lamb is tender.

6. 6

   Ten minutes before serving, stir in 50g of natural yoghurt and the fresh coriander.

7. 7

   Serve with basmati rice, poppadoms, pickles, and optionally a cold beer.

Notes

The author notes that this recipe contains approximately 401 calories and 53.1g of protein per serving.

Nutrition per serving

• main
• slow-cooked
• high-protein
• healthy
• curry
• lamb
• meal prep