This simple, mild lamb curry has a tomato base and simmers in the slow cooker into fall-apart perfecting. A little time in the frypan at the start helps boost the flavours of the finished dish.
Ingredients
- 1 tbsp olive oil
- 2 brown onions, sliced
- 2 cloves garlic, crushed
- 1 tbsp ginger, grated
- 1/3 cup rogan josh curry paste
- 1.5kg lamb shoulder, diced
- 2 tbsp tomato paste
- 1 cup chicken or beef stock
Method
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Step 1Heat oil in a large non-stick frypan and cook onions, garlic and ginger for 4-5 minutes until onions are soft. Transfer to the bowl of a slow cooker.
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Step 2Add curry paste to the frypan and cook, stirring, for 1-2 minutes to release the flavours. Add half the diced lamb and stir to coat in the curry paste. Continue cooking for 1-2 minutes until sealed and starting to brown.
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Step 3Remove pieces of lamb to slow cooker. Repeat with remaining lamb, sealing it well and ensuring it is coated in some of the curry paste. Finally, cook off tomato paste in the frypan for 1 minute, then pour in chicken stock and bring to the boil. Pour this mixture over the lamb in the slow cooker. Stir to combine ingredients.
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Step 4Cover with lid and cook on high for 4-5 hours until lamb is tender and falls apart with a fork.
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Step 5Serve with steamed rice and fresh coriander.
Recipe Notes
Adjust the spiciness by adding more or less curry paste.
I bought a boneless lamb shoulder and diced it, but you can buy diced lamb.
Recipe and photo by Greer Worsley.
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