Slow Cooked Rogan Josh


Serves 6
1.5kg lean lamb
3tbsp plain flour
3tbsp ghee or oil
2 large onions, thinly sliced
3 cloves garlic, crushed
1tbsp ginger, finely grated
1tbsp ground coriander
1tbsp cumin
1tsp turmeric
1tsp paprika
1/2tsp salt
1/2tsp ground black pepper
6tbsp Exotic Masala
400g can chopped tomatoes
150ml chicken stock
1/2tsp sugar
2tbsp plain yoghurt
2-3tbsp chopped coriander
2tbsp sliced almonds



  1. Cut lamb into 50mm pieces, season flour with salt and pepper, roll lamb in flour to coat evenly.
  2. Heat ghee in a large frying pan and fry lamb in batches until nicely browned, add to slow cooker.
  3. Add more ghee to pan if necessary and fry onion and garlic for 5 minutes. Add ginger and spices, fry for a further 2 minutes.
  4. Add chicken stock, tomatoes, Exotic Masala and any leftover flour, mix well and simmer for 5 minutes, then add to slow cooker, add sugar and then stir all ingredients well.
  5. Cook on low for 5-6 hours. Just before serving, stir in yoghurt and chopped coriander.
  6. Serve sprinkled with sliced almonds and extra chopped coriander. Serve with rice or naan bread.