Click on the image, above to submit to Pinterest.
Slow Cooker Lamb Rogan Josh
Slow Cooker Lamb Rogan Josh is a modern British recipe for a flavourful lamb rogan josh curry that’s been adapted to be cooked in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic British version of: Slow Cooker Lamb Rogan Josh.
prep time
20 minutes
cook time
240 minutes
Total Time:
260 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesLamb RecipesBritish Recipes
A Rogan Josh is a great, flavourful, curry and this version, employing home-made rogan josh masala (curry paste) and cooked in a slow cooker makes things even easier. You can get the curry going in the morning so that you have a delicious meal waiting for the whole family when they get home. This recipe also works well with mutton or goat meat.
Ingredients:
2 onions, 1½ roughly chopped, ½ thinly sliced
100g (½ cup less 1 tbsp)
rogan josh spice paste
600g (1 1/3 lb) lamb neck fillet or shoulder, excess fat trimmed and diced into 3–4cm (1¼–1½in)
chunks
1½ tsp cumin seeds
1 cinnamon stick
2 fresh or dried bay leaves (Indian bay for preference, but European bay can be substituted at a pinch)
400g (14 oz) tin plum tomatoes
1 bell pepper, any colour, cut into big chunks (optional)
100g (½ cup less 1 tbsp) full-fat Greek-style or plain yoghurt
salt and freshly ground black pepper, to taste
freshly cooked rice (boiled or steamed), to serve
Method:
Turn the slow cooker to the High setting to heat up. Put the coarsely-chopped onions and curry paste in a food processor with 100ml (½ cup less 1 tbsp) water and blitz until smooth. Scrape into the slow cooker, then add the thinly sliced onion, lamb chunks, cumin seeds, cinnamon and bay leaves.
Use kitchen scissors to snip the plum tomatoes into small pieces inside the tin, then tip into the slow cooker. Give everything a good stir, season with salt and pepper and cover with the lid. Cook for 4 hours on High or 8–9 hours on Low until the lamb is tender, but not dry. Add in the bell pepper chunks for the final hour of cooking.
To finish, stir in the yoghurt and leave for 10 minutes before serving. Taste and season again if needed.
Serve with rice, extra yoghurt and cucumber slices dressed with a squeeze of lemon juice. For friends, make the curry even more special by scattering the curry with pomegranate seeds or chopped coriander.
