Slow Cooker Lamb Rogan Josh

Frank's Curry Collection

Ingredients

• 700g Lamb neck fillet.
• 1 Large Onion.
• 2 Tbsp Oil.
• For the paste
• 3 Tbsp Tomato paste.
• 3 cloves of Garlic.
• 1½ Tsp Cumin.
• 1½ Tsp Garam masala.
• 1 Tsp Ground Ginger.
• 1 Tsp Smoked paprika.
• 1 Tsp Hot Chilli Powder.
• 1 Tsp Salt.
• 1 Lamb Stock Cube, crumbled.
• 1 Tbsp Olive Oil.
• For the Sauce
• 400g Tomato Passata.
• 250g Natural Yoghurt (not set Greek style)
• 50ml Water
• 1 Red Chilli, finely chopped seeds removed.
• 1 Cinnamon stick.
• 1 Tbsp crushed Cardmom pods.
• 1 Tbsp chopped Coriander.
• ½ Tsp Sugar.

Method

1. In a large bowl mix together the ingredients for the paste.
2. Prepare the lamb fillet by removing any sinew, and cut into 1 to 1½ inch chunks.
3. Add the lamb to the paste and stir to coat, leave for at least 30 mins, preferably overnight.
4. Sear the marinated meat in a pan along with the onion. Transfer to slow cooker.
5. In a clean bowl, mix together the yoghurt, coriander, sugar and chopped chilli.
6. Then gradually stir in the passata and water. This should give a smooth consistency.
7. Pour the suace over the lamb and onions in the slow cooker.
8. Add the Cardamon pods and cinnamon stick and ensure they are submerged in the sauce.
9. Cook on low for 6 hours or on high for 4 hours.
10. Good game - see how many of the caramon pods you can find and remove before serving.