Slow cooker lamb curry

Name: Slow cooker lamb curry
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 4 serving(s)
Ingredients: 4 cardamom pods; 3 cloves; 1/2 tsp. ground mace; 500 g lamb leg, diced; 2 cm piece of ginger, finely grated; 2 garlic cloves, crushed; 1/2 tsp. hot chilli powder; 4 tbsp. vegetable oil; 1 tsp. ground cumin; 1/4 tsp. asafoetida; 1 cinnamon stick; 1 large onion, sliced; 2 tbsp. tomato puree; 200 mL chicken stock; 50 g Greek yoghurt; 2 tbsp. chopped coriander

This slow cooker lamb rogan josh curry is the perfect midweek meal.

By Ailsa BurtUpdated: 29 November 2019

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This slow cooker lamb curry recipe is easy - but get ready in advance as the ingredients are best mixed together and left overnight for flavours to mingle.

You'll also need to brown the meat and soften the onion in the spice for 10 minutes before they go into the slow cooker.

Serve with coriander sprinkled on top, rice and Indian bread of choice.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

4 hrs 30 mins

Total Time:

4 hrs 50 mins

Cal/Serv:

372

Ingredients

4 cardamom pods
3 cloves
1/2 tsp. ground mace
500 g lamb leg, diced
2 cm piece of ginger, finely grated
2 garlic cloves, crushed
1/2 tsp. hot chilli powder
4 Tbsp. vegetable oil
1 tsp. ground cumin
1/4 tsp. asafoetida
1 cinnamon stick
1 large onion, sliced
2 Tbsp. tomato puree
200 ml chicken stock
50 g Greek yoghurt
2 Tbsp. chopped coriander

Directions

1. Step 1Empty the cardamom seeds and cloves into a mortar. Grind as finely as you can. Tip into a large bowl. Add the mace, diced lamb, ginger, garlic and chilli powder. Mix thoroughly, cover and leave in the fridge for at least 3 hours or overnight.
2. Step 2Heat half the oil in a large frying, over a medium heat. Brown the meat all over and remove, using a slotted spoon, into the bowl of the slow cooker.
3. Step 3Add the remaining oil to the pan and once hot add the cumin, asafoetida and cinnamon stick. Cook for 1min then add in the onion. Cook for 10min until beginning to soften. Stir in the tomato puree, and slowly pour in the chicken stock. Bring up to boil then add to slow cooker.
4. Step 4Season well with black pepper and cook on low for 4 hours. Switch off the heat and leave to sit for 10mins. Stir in the Greek yoghurt. Taste and season. Serve with coriander sprinkled on top, rice and Indian bread of choice.