Slow Cooker Lamb Rogan Josh
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Butter
- 350 g Lamb fillet (cut into chunks)
- 2 Garlic clove (crushed)
- 6 Shallots (diced)
- 1 tbsp Fresh ginger (finely grated)
- 1 tsp Ground coriander
- 0.5 tsp Ground turmeric
- 1 tsp Garam masala
- 1 tsp ground cumin
- 0.5 tsp Chilli powder ((more if you like it spicy))
- 150 ml Vegetable stock
- 200 g Chopped tomatoes (canned)
- 125 g Spinach
- 3 tablespoons 0% fat Greek yogurt
Method
- Heat 1 tbsp Butter in a pan and then add 350 g Lamb fillet. Gently cook for a couple of minutes, until browned.
- Put 6 Shallots, 2 Garlic clove and 1 tbsp Fresh ginger into the pan with the lamb and gently cook for 3 minutes.
- Add 1 tsp Ground coriander, 0.5 tsp Ground turmeric, 1 tsp Garam masala, 1 tsp ground cumin and 0.5 tsp Chilli powder. Stir and cook for one minute.
- Add 150 ml Vegetable stock and 200 g Chopped tomatoes and cook for 2 minutes.
- Pour the lamb mixture into the slow cooker, put the lid on and cook on low for 8 hours or high for 4 hours. 10 minutes before it is finished, stir through 125 g Spinach and replace the lid. Before serving, stir in 3 tbsp 0% Greek yogurt.
- Serve with rice.