My love affair with lamb dishes – and slow cooked dishes – is in full force. Using a slow cooker is pretty much a necessity right now as I am working around the clock. I love the convenience of having a meal prepared when I arrive home from work ready to drop. I love how easy it is to prepare family meals using cheaper cuts of meat and having them taste amazing. I have been exploring new recipes for the slow cooker and this Lamb Rogan Josh was the perfect candidate.
Rogan Josh used to be my takeaway meal of choice and I have to admit that the slow cooker version does not taste quite the same. Nor can I claim it is authentic – this recipe has mutated from the traditional version since becoming popular in the UK. But don’t let any of this put you off – my recipe is still an incredibly delicious, highly aromatic dish. I used lamb shanks because I love how tender their meat is, but you can use cubed lamb neck or boned leg of lamb if you prefer.
I usually chuck all the ingredients in my slow cooker without bothering to brown them first but I made an exception here. It is important that the lamb is browned first and the spices heated before adding to the slow cooker. You can play with the amount of heat you want to add – if you like your food really hot, you can up the ante with more chillies. The traditional recipe calls for dried Kashmiri chillies, and I am still looking for somewhere to buy these, do use if you can find them. This dish was made in my Vonshef digital slow cooker from Domu – at 6.5L it is a lot larger and much fancier than my old slow cooker but still very inexpensive – probably the best £30 (not even) you will spend. Check out their slow cooker recipe hub for several more brilliant slow cooker recipes.
This post is in partnership with Domu who provided me with a slow cooker.
Slow Cooker Lamb Shank Rogan Josh
Highly aromatic and totally delicious Indian lamb curry cooked in the slow cooker.
Author: Lucy Parissi
Recipe type: Main
- 4 lamb shanks - about 1.5kg (3.3lb)
- 3 brown onions, peeled and thinly sliced
- 3 large garlic cloves, peeled and thinly sliced
- 400g | 14oz can of chopped tomatoes
- 125ml | ½ cup hot beef stock
- 4 cardamom pods
- 2 red chillies, seeded and finely chopped
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp coriander seeds
- 1 cinnamon stick
- pinch dried crushed red chillies
- pinch ground cloves
- small piece fresh ginger, peeled and grated
- small bunch fresh coriander (cilantro)
- 4 tbsp natural yoghurt or double cream
- handful cherry tomatoes, halved
- rapeseed (canola) oil to fry
- salt and freshly ground black pepper
- Heat a little oil in a large frying pan or casserole and brown the lamb shanks on all sides. Remove from the pan and set aside.
- Add a splash more oil in the pan and throw in the cardamom pods and coriander seeds until they start to pop.
- Lower the heat and add all the other spices, the chopped onions, garlic, chillies, bay leaves and grated ginger. Stir together until the onions start to soften – about 5 minutes.
- Remove the leaves from the bunch of coriander and reserve. Finely dice the coriander stalks.
- Turn the heat up and add the tinned tomatoes, chopped coriander stalks and stock. Stir everything together and bring to the boil. Turn the heat off and season with salt and pepper.
- Arrange the lamb shanks in the bottom of the slow cooker. Pour the contents of the pan over the lamb so that it covers them about halfway up.
- Cook for 6 hours on the low setting.
- Add the chopped cherry tomatoes and yoghurt and cook for a further 30 minutes on high heat.
- Remove the lamb shanks from the slow cooker and flake the meat off the bone*. Mix the meat back in with the sauce.
- Serve with basmati rice and garnish with the fresh coriander leaves.
- *I managed to keep one intact for the photographs but in reality the meat will be falling off the bone.