Recipe: Rogan josh
How to Make:
- Heat 2 teaspoons of oil in a large non-stick frying pan over medium high heat. Brown the lamb in batches (adding a little extra oil between batches if needed) then remove and transfer to a slow cooker.
- Heat remaining oil in the pan over medium heat. Add the onion, ginger and garlic along with the curry paste and cook for 1 minute then transfer to the slow cooker along with 1 1/2 cups water and the canned tomatoes. Cook for 1 1/2 hours on low then serve with coriander, rice and pappadums.
Time for preparing:
100 min.
Servings:
4
Ingredients:
- 1 tablespoon canola oil
- 1kg diced lamb
- 2 brown onions, peeled and roughly chopped
- 1 teaspoon grated ginger
- 2 cloves garlic, finely chopped
- 1 tablespoon curry paste (medium heat)
- 400g can chopped tomatoes
- Fresh coriander leaves, to serve
- White rice, steamed, to serve
- Pappadums, if desired, to serve
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