Slow Cooker Recipe
Lamb Rogan Josh
Lamb Rogan Josh is rated
based on 232 votes.
|Slow Cooker Size
28 Apr 2013
1.5 lb (700 g)
sliced lamb fillet
1 oz (25 g)
1 x 2.5 cm (1 inch)
grated fresh ginger
(all-purpose) plain flour
dried red chillies
13 oz (420g)
300 ml (10 fl oz)
Preheat the slow cooker as per instructions if necessary.
Heat butter in frying pan, then add the lamb few pieces at a
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
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
For Pilau Rice
If serve together with the curry, just rinse 225 g
basmati rice several times, then drain and soak in cold water for about
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.
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