Recipes
Leave a comment

Rogan Josh Lamb and Vegetable Curry

rogan josh curry 2016-04-28 17.03.45

Who doesn’t love a good curry?

Well if you don’t perhaps you haven’t tried this one yet?? 🙂

When the summer comes to and end and the cooler months start taking a hold, I love to get my slow cooker out of the cupboard and cook up some slow braises.

This Rogan Josh curry is no exception. Low ‘n’ slow is the best way to get the best out of your curries.

When I’m busy working with clients, my slow cooker is my saviour! In fact, I think all busy peeps should use a slow cooker…the busy folks bestie!!
The only problem is, the wafting of smells from the slow cooker can be teasing me all afternoon.

If you have been out all day, there is nothing better than walking in the door and smelling that aromas that greets you, welcoming you in and wrapping around your senses. As one of my followers on Facebook wrote, “it feels like your winning!”  I tend to agree!!

I like to make my own curry spice blends and store in the fridge but if I am busy, which lets be honest, is most of the time, I will buy a spice blend or curry paste in a jar, but as I always say; check your ingredients first. If you don’t recognise any of the ingredients, then I tend to avoid it. There are many good one on the market but just stick with the ones that have spices only and in the case of a paste, a little oil. I usually avoid using canola or any vegetable oils, but if I am only adding a tablespoon or so of paste, I don’t get too stressed about it.

I avoid the pre made simmer sauces, as they are usually full of hidden sugar and mystery ingredients. In this recipe I have given you both the spice mix I make and the option to use a pre made paste.

My Rogan Josh paste method is modified from a Jamie Oliver recipe;

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • 1 teaspoon smoked paprika
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon sea salt
  • 2 tablespoons of oil
  • 2 tablespoons tomato puree
  • 1 fresh red chilli or 1/2 teaspoon of dried chillies ( this can vary depending on your heat requirements, but this is a mildish amount!)
  • 1 small bunch fresh coriander
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • Add your spices to a hot pan, not too hot and lightly dry toast them for a few minutes.
  • You can use a high speed food processor (if small enough) or a mortar and pestle. Add ingredients to whichever you use and grind down your spices and then add your liquids ( oil and tomato paste) and blitz till it comes together in a paste.
  • Place in sterilised jar and before sealing, add a thin layer of oil on top. You can store in the fridge for several weeks.

 

 

 

 

Rogan Josh Lamb and Vegetable Curry
Print Recipe
Servings Prep Time
6-8 People 10-15 minutes
Cook Time
6-8 hours
Servings Prep Time
6-8 People 10-15 minutes
Cook Time
6-8 hours
Rogan Josh Lamb and Vegetable Curry
Print Recipe
Servings Prep Time
6-8 People 10-15 minutes
Cook Time
6-8 hours
Servings Prep Time
6-8 People 10-15 minutes
Cook Time
6-8 hours
Ingredients
  • 1 Kg Diced Lamb dont be afraid of a little fat on the meat, it will cook down and tenderise the meat better.
  • 3 cup chopped vegetables Use what ever vegeatbles you have. The one in photo has pumpkin, beans, carrot, zuchinni and cauliflower
  • 1 whole onion
  • 1 cup either, spinach or kale, finely chopped
  • 1 Tbsp Ghee, coconut or oil of your chioce
  • 1/2 cup either, chicken, beef or vegetable stock you can use water if you like.
  • 3/4 cup Natural Yogurt
  • 2 Tbsp Rogan Josh curry paste
Servings: People
Instructions
  1. *Use 2 tablespoons of curry paste. Recipe for my paste is in the comments above or use a good quality store bought one.
  2. In a heated frying pan, melt the oil and brown off your meat. Toss in the curry paste for a brief moment to coat the meat, then place into the slow cooker. ( you may need to do this in batches. If this is the case, add only half the amount of paste to each batch). Fry your onion till lightly browned and add to slow cooker.
  3. Add all your vegetables, except your spinach/kale. Add in your liquid stock/water.
  4. Give it a good stir to mix up all the ingredients. Turn you slow cooker on low for 7- 8 hours or on high for 5-6hours. In the last hour, add in your chopped up spinach/ kale. Stir to mix though, thoroughly.
  5. When serving, add through a tablespoon of natural yoghurt per serve. his can be served with Brown Rice or even just on it's own.
Recipe Notes

This curry can be cooked in a pan on the stove top, also, but you will need to add more liquid. Apporximately double the liquid for stove top. Slow cookers create more liquid while cooking, so this is why you don't need as much. If cooking on the stove top, make sure you are home, as I never recommend you cooking on the stove top and leaving it. I prefer to do my slow braising in the slow cooker for this reason.

  • I often cook a double batch and freeze some for a quick meal when your too tired or lazy to cook.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *