Slow Cooker Lamb Rogan Josh

Serves

4

Prep Time

20 minutes

Cook Time

360 minutes

Ingredients

1.5 lb (680g) lamb neck filet
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:
  1 cup (250g) natural yogurt
  1 tbsp. cilantro, chopped
  ½ tsp. coconut sugar
  1 red chili, seeds removed, finely chopped
  14 oz. (400g) tomato sauce
  ¼ cup (60ml) water
  2 bay leaves
  1 tbsp. cardamom pods
  1 cinnamon stick

Nutrition

(Per Serving)

Calories

342

Fats

22 g

Protein

27 g

Carbs

10 g

Instructions

  • In a large bowl, mix together all the ingredients for the paste.
  • Prepare the lamb filet by removing any sinew and cutting into 1-1.5 inch (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.
  • Heat a large skillet over a medium/high heat and sear the marinated lamb, along with the onions, until browned, then transfer to the slow cooker.
  • In another bowl, mix together the yogurt, cilantro, sugar and chopped chili and then gradually stir in the tomato sauce and water.
  • 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 a lid and cook on low for 6 hours or high for 3½ hours.
  • When ready to serve, remove the bay leaves, cardamom pods and cinnamon stick.