Ingredients
- 2 onions, 1½ roughly chopped, ½ thinly sliced
- 100g/3½oz rogan josh spice paste (or follow pack guidance for serving 4 people)
- 600g/1lb 5oz lamb neck fillet or shoulder, excess fat trimmed and diced into 3–4cm/1¼–1½in chunks
- 1½ tsp cumin seeds
- 1 cinnamon stick
- 2 fresh or dried bay leaves
- 400g tin plum tomatoes
- 1 pepper, any colour, cut into big chunks (optional)
- 100g/3½oz full-fat Greek-style or plain yoghurt
- salt and freshly ground black pepper
- freshly cooked rice (or options described in the introduction), to serve
Method
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Turn the slow cooker to the High setting to heat up. Put the roughly chopped onions and curry paste in a food processor with 100ml/3½fl oz water and whizz until smooth. Scrape into the slow cooker, then add the thinly sliced onion, lamb chunks, cumin seeds, cinnamon and bay leaves.
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Use kitchen scissors to snip the plum tomatoes into small pieces inside the tin, then tip into the slow cooker. Give everything a good stir, season with salt and pepper and cover with the lid. Cook for 4 hours on High or 8–9 hours on Low until the lamb is tender, but not dry. If using the pepper, add for the last hour of cooking.
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Stir in the yoghurt and leave for 10 minutes before serving. Taste and season again if needed and serve with rice or preferred serving options.
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