HOW TO MAKE A SLOW COOKER LAMB ROGAN JOSH
Start by making a paste and marinating the meat. This can be left overnight to save time the following day. Alternatively, you can leave it for a shorter time before you cook. Thirty minutes should be the minimum, but the longer the better!

Next, sear the meat and onions. Do this in the slow cooker if it has a pot that you can put on the hob. See our equipment list for a recommendation.

Mix the sauce in a separate bowl. This helps to ensure the spices are evenly distributed through the sauce.

Finally, add everything to the slow cooker, and wait!

TIPS FOR A GREAT LAMB ROGAN JOSH
Marinate the meat. The longer you can marinate the meat, the more flavour from the spices that’ll be imparted into it.
Sear the lamb before you put it in the slow cooker. This kick-starts the Maillard reaction for tonnes of extra flavour and locks in the juices.
Don’t cut the chunks of lamb too small. Chunks of 3 to 4 cm (1 to 1.5 inch) cubes are ideal. Too small and they’ll fall apart and simply melt into the sauce!
MORE AMAZING INDIAN SLOW COOKER RECIPES
If you love Indian food as much as we do, try some of these alternatives:

SLOW COOKER LAMB ROGAN JOSH
Slow Cooker Lamb Rogan Josh is a rich and aromatic dish with tender pieces of lamb cooked slowly in a warming tomato and chilli sauce.

PREP TIME
2 hrs 30 mins
COOK TIME
6 hrs
TOTAL TIME
8 hrs 30 mins
COURSE
Main Course
CUISINE
Indian
SERVINGS
4 people
CALORIES
683kcal
EQUIPMENT
Slow Cooker (5L)

PREP TIME
2 hrs 30 mins
COOK TIME
6 hrs
TOTAL TIME
8 hrs 30 mins
COURSE
Main Course
CUISINE
Indian
SERVINGS
4 people
CALORIES
683kcal
EQUIPMENT
Slow Cooker (5L)

INGREDIENTS
▢700 g (1.5 lb) lamb neck fillet
▢1 large white onion sliced
▢2 tbsp oil
For the paste
▢3 tbsp tomato paste
▢3 garlic cloves minced
▢1½ tsp cumin
▢1½ tsp garam masala
▢1 tsp ground ginger
▢½ tsp ground black pepper
▢2 tsp paprika
▢1 tsp smoked paprika
▢1 tsp chilli powder hot
▢1 tsp salt
▢1 lamb stock cube crumbled
▢1 tbsp olive oil
For the sauce
▢400 g (14 oz) tomato passata
▢250 g (1 cup) natural yogurt not greek style set
▢50 ml (0.2 cups) water
▢1 red chilli finely chopped, seeds removed
▢1 cinnamon stick
▢1 tbsp cardamom pods pressed
▢2 bay leaves
▢1 tbsp chopped coriander dried or fresh
▢1/2 tsp sugar

INSTRUCTIONS
In a large bowl, mix together the ingredients for the paste until smooth.
Prepare the lamb fillet by removing any sinew and cutting into 3 – 4cm (1 – 1.5 inch) chunks. Add the lamb to the paste and stir to coat thoroughly. Leave for a minimum of 30 minutes, but ideally 2 hours (or overnight if preparing the night before).
Sear the marinted meat in a pan, along with the onions. Transfer to the slow cooker.
In another bowl, mix together the yogurt, coriander, sugar and chopped chilli and then gradually stir in the passata and water. This will ensure a smooth consistency.
Pour the sauce over the lamb and onions in the slow cooker, then add the bay, cardamon pods and cinnamon stick and ensure they are submerged in the sauce. Cook on low for 6 hours or high for 3.5 hours.

NOTES
Lamb
Don’t cut the pieces of lamb too small, 3-4 cm cubes or strips are ideal. The lamb becomes very soft and tender and this will prevent it falling apart in the sauce.
Fresh Chilli (and alternatives)
Taste a little bit of your red chilli before you dice it to check how fiery it is. If you want a hotter curry or the chilli proves to be quite mild then you may wish to add some or all of the seeds.
Alternatively, use half a teaspoon of fresh chilli flakes.
Cooking Temperature
Slow cookers vary in heat across makes and models. For reference, this recipe was cooked in a Crockpot CSC026 (linked in the equipment list).
If your slow cooker has a tendency to cook quickly, sprinkle a tablespoon of cornflour into the slow cooker after adding the onions. This will prevent the natural yogurt splitting whilst cooking.
Can I freeze leftovers?
Absolutely! You can cool and freeze this straightaway and it will keep well for up to three months. It will also keep well in an air tight container in the fridge for up to three days.
Defrost overnight in the fridge, and ensure it’s piping hot all the way through before serving.
Can I make it in advance?
Yes. Cool straight after cooking and treat as if you were freezing leftovers. We eat most of the curries we make at a later stage!
NUTRITION
Calories: 683kcal
Carbohydrates: 23g
Protein: 35g
Fat: 51g
Saturated Fat: 20g
Cholesterol: 136mg
Sodium: 850mg
Potassium: 1206mg
Fiber: 5g
Sugar: 12g
Vitamin A: 1749IU
Vitamin C: 33mg
Calcium: 158mg
Iron: 6mg