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I was going to call this 10 hour Lamb Rogan Josh, as that’s how long I left it in my slow cooker, but you can get the same effect - tender shredded lamb in a rich punchy Indian spiced sauce - by cooking at a low temperature for 4-6 hours in the oven.
A great crowd pleaser, it’s perfect for throwing together and forgetting about until you’re ready to serve, either with rice or as I did with Saag Aloo. I’ll pop the recipe for that up on stories.
Try it this weekend or save it for a later date if you’re looking for low maintenance inspiration to feed houseguests over the Christmas period.
INGREDIENTS:
For the Curry Paste
- 4 cloves garlic
- 1 thumb-sized piece fresh root ginger
- 100g jarred roasted peppers
- 100g tomatoes
- 2 tbsp tomato purée
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp ground black pepper
- 1 tbsp turmeric
- 1 tsp Maldon salt
- 30ml water
- 2 fresh red chillis
- 2 tbsp balsamic vinegar
- 30g fresh coriander
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For the Curry
- 1.8kg lamb shoulder
- 2 medium onions sliced
- 1 tbsp groundnut or vegetable oil
- 4 bay leaves
- 300g fresh tomatoes roughly chopped (or use a 400g can)
- 1 litre lamb stock
- 1 tbsp garam masala
METHOD:
Blitz all the paste ingredients in a food processor.
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Heat a casserole dish or the slow cooker & add the oil. Add the onions & bay leaves. Soften for 5 minutes.
Stab the lamb shoulder all over & season well.
Sit the shoulder on top of the onions. Pour over the paste turning the lamb over so it’s coated. Add the tomatoes & pour in the stock.
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Cook in a slow cooker for 10 hours. Start on medium for an hour then turn down to low. Or cook on medium for 6 hours. Alternatively cook in a low oven covered (140 degrees) for 4-6 hours until the lamb is falling apart.
Ideally turn the lamb at least once during cooking.
Add the Garam Masala to the sauce. Shred the meat & combine it with the sauce.