Lamb-rogan-josh

Slow-cooker lamb rogan josh

Cooking this fragrant dish all day allows the flavours to infuse through the tender meat

By , 24 September 2019

(14 votes)

Slow-cooker lamb rogan josh
  • Prep: 15 Mins
    plus 8 hours slow cooking

  • Serves: 6

Nutritional Info
Each 312g serving contains
  • Energy

    1684KJ

    402KCAL

    20%
  • Fat

    16.2g

    med

    23%
  • Saturates

    5.9g

    med

    30%
  • Sugars

    12.2g

    low

    14%
  • Salt

    0.84g

    low

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 540kJ/129kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 1tbsp Scratch Cook Frozen Chopped Ginger
  • 2tsp chilli powder
  • 2 x 350g packs Butcher’s Selection Diced Lamb
  • 1tbsp garam masala
  • 3 cardamom pods
  • 1 cinnamon stick
  • 400g tin Asda Chopped Tomatoes
  • 1tbsp tomato purée
  • 1tbsp chopped mint
  • 100g low-fat natural yogurt
  • Fresh coriander leaves, to garnish
  • Sliced red chillies, to garnish
  • Pack Asda 2 Peshwari Naans, heated according to the pack instructions, to serve
Method
  • Heat half the oil in a large pan over a medium setting, add the onions and cook for 5 mins until browned. Add the garlic, ginger and chilli powder then cook for a further 2 mins. Remove from the pan with a slotted spoon and set aside.

  • Add the remaining oil to the pan and brown the lamb over a high heat.

  • Add the garam masala, cardamom and cinnamon to the pan and fry for 2 mins on a low heat.

  • Add the lamb mixture to the slow cooker along with the onion mixture. Add the chopped tomatoes, tomato purée and 200ml boiling water. Cover with the lid and cook for 6-8 hrs on the low setting.

  • In a small dish, stir the mint into the yogurt. Season with pepper and garnish with extra mint.

  • Transfer the curry to a serving dish; scatter with coriander and red chillies, to garnish. Serve with the mint yogurt sauce and the warm naans on the side.