4.5 from 18 votes
Slow cooker lamb rogan josh (using lamb shanks)
This curry is packed with wonderfully aromatic spice, and some heat as well, plus the meat is so tender - all round delicious!
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 2 -4
Calories: 722 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 onion
- 2 tablespoon vegetable oil
- 4 lamb shanks or less if large, depending on size
For the spice paste
- 1 tablespoon ginger (1tbsp is approx 1in/2.5cm piece)
- 2 cloves garlic or 3 if smaller
- 1 teaspoon chili powder or more or less to taste
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon ground allspice or cloves
- ¼ teaspoon ground cardamon seeds from around 5 pods, crushed
- 2 tablespoon PLAIN yogurt
For the base sauce
- 4 tablespoon yogurt
- 4 tablespoon water
- 2 tablespoon tomato paste tomato puree
- ½ teaspoon salt
- 3 tablespoon ground almonds at end
Instructions
- Roughly dice the onion then heat the oil in a skillet/frying pan and cook the onion, stirring occasionally, until it has softened and is just starting to brown. Transfer the onion to the slow cooker, or set aside if preparing in advance.
- Finely grate the ginger and garlic then mix with the rest of the spice paste ingredients (chili, cumin, coriander, turmeric, allspice or cloves, cardamon and yogurt). Rub the paste over the lamb shanks and put them in the slow cooker on top of the onions.
- Mix together the base sauce ingredients (yogurt, water, tomato paste and salt) and pour into the slow cooker - I prefer to pour it to the side to keep the spice paste on the lamb rather than running off too much but it's not so important.
- Turn on the slow cooker to low and cook for around 6-8 hours.
- Once it has finished cooking, stir in the ground almonds and serve. You can either serve the whole lamb shank for a large serving, or remove the meat from the bone and serve just the meat in the sauce.
Cup of Yum
Notes
- If you don't have ground cardamon, you can use the green pods and crush them with a pestle and mortar - just crush them once or twice to open, remove the seeds from the case and discard the green shell. Crush the inner dark seeds to make a powder. You'll need around 5 pods to get enough for ¼tsp.
- 5 pods to get enough for ¼tsp.
Nutrition Information
Calories
722kcal
(36%)
Carbohydrates
18g
(6%)
Protein
84g
(168%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
263mg
(88%)
Sodium
1064mg
(44%)
Potassium
1340mg
(38%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
647IU
(13%)
Vitamin C
11mg
(12%)
Calcium
188mg
(19%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2-4
Amount Per Serving
Calories 722
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 18g | 6% |
| Protein | 84g | 168% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 263mg | 88% |
| Sodium | 1064mg | 44% |
| Potassium | 1340mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 188mg | 19% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.