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Rogan Josh

Cookbook

500 Slow-Cooker Dishes

Published by Sellers Publishing

This image courtesy of Ria Osborne

This is an aromatic lamb curry from Kashmir. If you do not like your food too spicy hot, leave out the chili powder. Serve with naan bread and rice.

NotesVariations

Rogan Josh with Spinach: Prepare the basic recipe, adding 4 cups fresh spinach to the slow cooker 30 minutes before the end of the cooking time.

Rogan Josh with Cashews: Prepare the basic recipe, replacing the almonds with 2/3 cup cashew nuts, added to the slow cooker just before the end of the cooking time.

Rogan Josh with Mango Chutney: Prepare the basic recipe, adding 3 tablespoons mango chutney to the slow cooker with the lamb.

Rogan Josh with Peppers: Prepare the basic recipe, adding 2 seeded and sliced green bell peppers to the skillet with the onion.

Makes6 servings

Cooking Methodslow cooking

CostModerate

Easy

Total Timehalf-day

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner

Moodstressed, tired

Taste and Texturemeaty, savory

Ingredients

  • 2 lbs. lean lamb
  • ¼ cup flour
  • Salt and freshly ground black pepper
  • 2 tbsp. butter or vegetable oil
  • 2 large onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. finely chopped gingerroot
  • 1 tsp. chili powder
  • 1 tsp. garam masala
  • ½ cup chicken stock
  • 1 (14-oz.) can chopped tomatoes in juice
  • ½ tsp. sugar
  • 2 tbsp. plain yogurt
  • 2 tbsp. freshly chopped cilantro
  • ¼ cup sliced almonds, to serve

Instructions

  1. Trim the lamb of any visible fat and cut into 2-inch pieces. Put the flour onto a plate, season with salt and pepper, and roll the lamb in the flour to coat it all over. In a large skillet, heat the butter or oil, and fry the lamb in batches until nicely browned. Transfer with a slotted spoon to a plate and set aside. Add a little more butter to the pan if necessary, add the onion and garlic, and fry for 5 minutes until softened. Add the coriander, cumin, turmeric, ginger, chili powder, and garam masala, and cook for 3 or 4 minutes. Stir in the rest of the flour, then gradually add ½ cup chicken stock and mix well. Add the tomatoes and, stirring continuously to deglaze the pan, bring to a boil. Simmer for 3 minutes, and transfer to the slow cooker. Add the sugar and lamb, stir, and cover. Cook on low for 5-6 hours. Just before serving, stir in the yogurt and chopped cilantro, and taste for seasoning, adjusting if necessary. Serve sprinkled with the sliced almonds.

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