Slow cooker lamb rogan josh (using lamb shanks)
This curry is packed with wonderfully aromatic spice, and some heat as well, plus the meat is so tender - all round delicious!
Servings: 2 -4
- 1 onion
- 2 tbsp vegetable oil
- 4 lamb shanks or 2 if large, depending on size
For the spice paste
- 1 tbsp ginger approx 1in/2.5cm piece
- 2 cloves garlic or 3 if smaller
- 1 tsp chili powder or more or less to taste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground allspice or cloves
- ¼ tsp ground cardamon seeds from around 5 pods, crushed
- 2 tbsp plain yogurt
For the base sauce
- 4 tbsp yogurt
- 4 tbsp water
- 2 tbsp tomato paste tomato puree
- 3 tbsp ground almonds at end
Roughly dice the onion then heat the oil in a skillet/frying pan and cook the onion, stirring occasionally, until it has softened and is just starting to brown. Transfer the onion to the slow cooker, or set aside if preparing in advance.
Finely grate the ginger and garlic then mix with the rest of the spice paste ingredients (chili, cumin, coriander, turmeric, allspice or cloves, cardamon and yogurt). Rub the paste over the lamb shanks and put them in the slow cooker on top of the onions.
Mix together the base sauce ingredients (yogurt, water and tomato paste) and pour into the slow cooker - I prefer to pour it to the side to keep the spice paste on the lamb rather than running off too much but it's not so important.
Turn on the slow cooker to low and cook for around 6-8 hours.
Once it has finished cooking, stir in the ground almonds and serve. You can either serve the whole lamb shank for a large serving, or remove the meat from the bone and serve just the meat in the sauce.
Calories: 717kcal | Carbohydrates: 18g | Protein: 84g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 262mg | Sodium: 478mg | Potassium: 1326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 745IU | Vitamin C: 11.9mg | Calcium: 184mg | Iron: 9.9mg