Friday, 16 October 2015

Slow Cooker Lamb Rogan Josh


The best lamb curry recipe.

I'm a bit of slow cooker addict at the moment. I'm also loving a bit of lamb at the moment too!

I adore a good curry - but I will usually make vegetarian curries. There's so much flavour to be had and sometimes, there's just no need for meat. But I had this lovely bit of lamb in the fridge and decided to make a curry with it.

Mr Mean doesn't get back from work until after the children's dinner time, so I try to make a meal that will be good earlier on for the children and something that will be equally as nice when me and Mr Mean sit down to eat after the children are in bed. The slow cooker always seems a good solution. I can prepare the meal earlier on and avoid the stress of starting to cook a meal from scratch at dinner time with a toddler hanging off my leg. Once I've served dinner to the children, I can leave the slow cooker on for the grown-up's meal later on! I might even go to town and add some more chilli or seasoning - I am living the high life!

I think the slow cooker is one of the best ways to cook a meat curry. It makes the lamb in this dish super melty and tender - perfect for getting picky kids to eat some protein (mine just won't eat tough and chewy meat).

A good trick for this curry is to leave the slow cooker lid slightly ajar for the last two hours. This makes the curry less watery.

Here's how to make this very easy curry. It's worth investing in all the spices, as there are so many more curries you will be able to make and enjoy.


Slow Cooker Lamb Rogan Josh



20 mins 7 hours on low

Serves 4

2 onion, chopped in food processor
3 tbsp sunflower oil
600g (21oz) lamb neck fillet, cut into chunks
4 cloves garlic
1 inch fresh ginger
4 cloves
2 bay leaves
1 tsp cinnamon
1 tsp coriander
1 tsp turmeric
1 can tomatoes
300ml (1.25 cups) water
1 tsp garam masala
1 tsp salt (or less to taste)
3 tbsp natural yoghurt

    1. First of all, chop the onions with a quick blitz in the food processor. Set aside.

    2. Now make a garlic and ginger paste by blitzing them both in a small food processor with a touch of water and oil. Set aside.

    3. Add the whole spices (cloves and bay leaves) to a pan with the sunflower oil. Toast lightly.

    4. Add the lamb chunks and brown lightly. Now add the chopped onion and fry for 5 minutes until the onions are soft and caramelised.

    5. Add the garlic and ginger paste and fry for 2 minutes.

    6. Now add the cinnamon, coriander and turmeric, fry for 1 minutes.

    7. Add the can of tomatoes, water and salt. Transfer to the slow cooker and cook on low for 7 hours.

    8. 30 minutes before you are ready to serve, add the yoghurt and garam masala. Add more salt if needed.

    9. I add chilli to taste after I have served the children's portions. Serve with rice.

Recipe by Mrs Mean

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