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Phil
Posted 122 days ago
Just christened my new slow cooker with this and it was delicious. Didn't see a quantity of onion for the rice so I finely chopped a medium sized one. A huge amount for 2, probably ok for 3 and probably not really enough for 4. Will be trying it again soon!
Yvonne
Posted 235 days ago
Delicious, loved this recipe and if you don't like it hot leave out the chillies. Will be making it again very soon!
micky
Posted 384 days ago
it gave me the [beep] s but I would still recomend it
gillian
Posted 444 days ago
love this recipe,also nice with chicken instead of lamb.
Stuart
Posted 460 days ago
Great success, totally delicious; but quantities as recommended in the recipe (in a 3.5 L slow cooker) produced only just enough to feed 3 people. Therefore, next time, I will almost double the weight of meat, and increase quantity of tomatoes, onions and stock, too.
The blend of tastes in the sauce was fantastic!
 

Slow Cooker Recipes > Curry Recipes
Slow Cooker Recipes > Lamb Recipes

Slow Cooker Recipe

Lamb Rogan Josh

Lamb Rogan Josh

Lamb Rogan Josh is rated 3.3 / 5 based on 122 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:
Added 28 Apr 2013

Ingredients

  • 1.5 lb (700 g) sliced lamb fillet
  • 2 onions chopped
  • 1 oz (25 g) butter
  • 1 x 2.5 cm (1 inch) grated fresh ginger fresh root (peeled)
  • 3 garlic cloves chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin seeds crushed
  • 2 tablespoons (all-purpose) plain flour
  • ½ teaspoon dried red chillies crushed
  • 13 oz (420g) chopped tomatoes in can
  • 4 tablespoons double cream
  • 300 ml (10 fl oz) lamb stock

To Garnish:

  • 1 red onion shredded
  • 1 small sized coriander leaves torn

Steps:

  • Preheat the slow cooker as per instructions if necessary.
  • Heat butter in frying pan, then add the lamb few pieces at a time.
  • Fry over high heat until browned on all sides.
  • Lift the lamb from the pan using a slotted spoon and place to the slow cooker.
  • Put the onions in the pan and fry, stir for 5 minutes until soft and golden.
  • Stir in the ginger, spices, garlic and dried chillies then cook for 1 minute.
  • Add the flour and mix.
  • Add the stock and tomatoes, stir and bring to boil.
  • Put the tomato mixture over the lamb, cover with the lid and cook on low heat for 8-10 hours.
  • Put the cream, garnish with coriander leaves and serve.
  • It could be more delicious if served with pilau rice and naan brean.

    • For Pilau Rice

    If serve together with the curry, just rinse 225 g (7oz) of basmati rice several times, then drain and soak in cold water for about 15 minutes.

  • In a saucepan, heat 15 g of butter then add the chopped onions and fry for 3 minutes.
  • Add at least 5 cardamom pods, ½ cinnamon stick, 5 cloves, ½ teaspoon salt and ½ teaspoon ground turmeric.
  • Cook for 1 minute then drain the rice and add to the pan and cook for another 1 minute.
  • Add 475 ml (15fl oz) of boiled water, bring it back to boil, cover and simmer for 10 minutes.
  • Remove the saucepan from the heat but do not take the lid off.
  • Allow to stand for 8 to 10 minutes.
  • Serve while hot.
    • Recipe End

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