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.
https://googleads.g.doubleclick.net/pagead/ads?client=ca-pub-5423170495700196&output=html&h=280&adk=1326523091&adf=355289396&pi=t.aa~a.2708671413~i.8~rp.4&w=723&fwrn=4&fwrnh=100&lmt=1681922420&num_ads=1&rafmt=1&armr=3&sem=mc&pwprc=1486797343&ad_type=text_image&format=723×280&url=https%3A%2F%2Fwww.buzztim.com%2F2021%2F12%2Fslow-cooker-lamb-shoulder-rogan-josh.html&host=ca-host-pub-1556223355139109&fwr=0&pra=3&rh=181&rw=722&rpe=1&resp_fmts=3&wgl=1&fa=27&uach=WyJXaW5kb3dzIiwiMTAuMC4wIiwieDg2IiwiIiwiMTExLjAuNTU2My4xNDciLFtdLGZhbHNlLG51bGwsIjY0IixbWyJHb29nbGUgQ2hyb21lIiwiMTExLjAuNTU2My4xNDciXSxbIk5vdChBOkJyYW5kIiwiOC4wLjAuMCJdLFsiQ2hyb21pdW0iLCIxMTEuMC41NTYzLjE0NyJdXSxmYWxzZV0.&dt=1682011542881&bpp=53&bdt=3622&idt=53&shv=r20230417&mjsv=m202304060101&ptt=9&saldr=aa&abxe=1&cookie=ID%3Da813c9e4c591c6a0-2273eed971dd0057%3AT%3D1679957930%3ART%3D1679957930%3AS%3DALNI_MaccAPkXZwS_Qi3C5xGF2_6cZG28w&gpic=UID%3D00000bcd653edc54%3AT%3D1679957930%3ART%3D1682011510%3AS%3DALNI_MZ95luN9jUpH6wGIPVMGkRK0yhowQ&prev_fmts=0x0%2C1100x280&nras=2&correlator=1981537186422&frm=20&pv=1&ga_vid=150588339.1679957930&ga_sid=1682011542&ga_hid=1330990034&ga_fc=1&u_tz=180&u_his=1&u_h=1440&u_w=2560&u_ah=1400&u_aw=2560&u_cd=24&u_sd=0.9&dmc=8&adx=884&ady=1738&biw=2825&bih=1360&scr_x=0&scr_y=0&eid=44759842%2C44759875%2C44759926%2C42532090%2C42532186%2C31073794&oid=2&pvsid=56619967487867&tmod=844630686&uas=1&nvt=1&ref=https%3A%2F%2Fwww.buzztim.com%2Fsearch%2Flabel%2FHELTHY&fc=1408&brdim=0%2C0%2C0%2C0%2C2560%2C0%2C2560%2C1400%2C2844%2C1378&vis=1&rsz=%7C%7Cs%7C&abl=NS&fu=1152&bc=31&ifi=2&uci=a!2&btvi=1&fsb=1&xpc=oVVzT2jdZi&p=https%3A//www.buzztim.com&dtd=M
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
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
