Slow Cooked Lamb Rogan Josh

Curry is a great choice on a grain free diet.  In fact, I already have a recipe on the blog for my Spicy Chicken Curry.  Most authentic curry houses don’t use any thickeners in their sauces.  If they make it fresh, the vegetables and the act of reducing the sauces means there’s no need for flours or processed thickeners.   I have spoken with the kitchen staff at my local curry house, checked all the ingredients with them and I have a list of all the dishes I can eat there!  However if you’re worried, there’s nothing like making your own version.  You know exactly what goes into it  and it’s much cheaper than a Takeaway! This Slow Cooked Lamb Rogan Josh is not too spicy so it wont upset any tender tummies.  If you prefer more or less spice, you can always adjust the levels to suit your own taste by adding extra fresh chillis or chilli flakes.Slow Cooked Lamb Rogan Josh by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD & Low Carb

So the first step is to prepare and marinate the lamb.  I purchased diced lamb leg but you could use any cut, shoulder etc and just chop it up yourself.  I started by peeling and grating the fresh ginger and garlic.  (Top tip – ginger is easiest to peel and you’re left with less wasted if you use a teaspoon instead of a knife – try it!)  In a bowl, mix together the grated ginger and garlic, turmeric, ground black pepper, yoghurt and diced lamb until everything is completely coated.  Leave the lamb to marinate in the mixture in the fridge for a couple of hours, preferably overnight to infuse the meat with the flavours.

The next step is to make the spice mix.  Start by crushing the cardamom pods in a pestle and mortar and add the seeds from inside to a frying pan, discarding the husks.  Also add the cumin seeds, cloves and coriander seeds to the frying pan.  Dry fry all the spices on a medium heat until they are lightly toasted and release their aromas (around 5 minutes).  They will start to smell delicious!  Once toasted, tip the spices into a pestle and mortar and grind into a powder.  To the toasted spice powder, add the ground cinnamon, paprika and chilli flakes and mix thoroughly. Set aside until later.

Next you have to make the curry paste.  All curries start from a great curry paste base.  For a Rogan Josh, the base is that of mixed vegetables and the spice powder that you have already made.  Start by peeling the onions and de-seeding the red peppers (capsicums).  Roughly chop both of these and add to a food processor along with the coriander (cilantro) and fresh chillis.  Blitz all the vegetables in the food processor until finely chopped.

Next you need to heat the olive oil in the frying pan and add the spice powder mix. Fry for 1-2 minutes and then add the vegetables from the food processor to the pan.  Mix well and cook on a medium heat for about 10 minutes until soft.  This is your curry paste which will flavour and thicken your sauce.

Slow Cooked Lamb Rogan Josh is a tomato based sauce so the next step is to slice the fresh tomatoes into wedges and add to the Slow Cooker.  Add the passata, fill up the jar with the water, swill around to make sure you get all the sauce and add this to the slow cooker too.  Add the marinated lamb and the curry paste.   Stir to mix thoroughly and season well with salt and pepper.

Slow Cooked Lamb Rogan Josh by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD & Low Carb
Doesn’t look hugely appetising at this point!

Cook in the slow cooker for 8 hours or until the sauce has thickened and turned darker and the meat is tender. Check the seasoning and spice level again before serving and adjust accordingly.  I love using the slow cooker as i can prepare the dish the night before, turn it on before I go to work and come home to a fantastic smelling house with dinner all prepared.  (You could however, make all this in an oven safe dish with a lid if you don’t have a slow cooker.  Just follow all the steps, adding the ingredients to the dish rather than the slow cooker, and cook for about 2hrs in a 180C/350F).

Everybody likes to serve their curry with different condiments.  Some like Mango Chutney, others Lime Pickle, some Cucumber Raita etc.  I topped my Slow Cooked Lamb Rogan Josh with a dollop of natural yoghurt, sliced red chilli, pomegranate seeds and fresh coriander (cilantro) leaves.  You could add dessicated coconut, sultanas, peanuts, anything you fancy really.  I served it with Cauliflower Pilau Rice (recipe to come soon) but you could serve it alongside poppadoms, naan, Onion Bhajis or my Lemon Cauliflower Rice with Coriander (Cilantro) – it’s a really refreshing accompaniment.Slow Cooked Lamb Rogan Josh by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD & Low CarbThis is such a hearty, warming recipe with just the right amount of spice.  Perfect for this time of year.  Thumbs up from Dan which is always a good sign.  He prefers more meatier, heartier dishes than the lighter summer dishes I’ve been cooking recently!  The season for winter warming recipes is definitely coming around though so look out for more of them on the blog soon.Slow Cooked Lamb Rogan Josh by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD & Low Carb

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Slow Cooked Lamb Rogan Josh Yum
Instructions
Prepare and Marinate the Lamb
  1. Peel and grate the fresh ginger and garlic.
  2. In a bowl, mix together the grated ginger and garlic, turmeric, ground black pepper, yoghurt and diced lamb until everything is completely coated.
  3. Leave the lamb to marinate in the mixture in the fridge for a couple of hours, preferably overnight.
Make the Spice Mix
  1. Crush the cardamom pods in a pestle and mortar and add the seeds from inside to a frying pan.
  2. Add the cumin seeds, cloves and coriander seeds to the frying pan.
  3. Dry fry the spices on a medium heat until they are lightly toasted and release their aromas (around 5 minutes).
  4. Tip the toasted spices into a pestle and mortar and grind into a powder.
  5. Add the ground cinnamon, paprika and chilli flakes to the ground, toasted spices and mix thoroughly. Set aside.
Make the Curry Paste
  1. Peel the onions and de-seed the red peppers (capsicum).
  2. Roughly chop and add to a food processor along with the coriander (cilantro) and chillis.
  3. Blitz in the food processor until finely chopped.
  4. Heat the olive oil in the frying pan and add the spice mix. Fry for 1-2 minutes and then add the vegetables from the food processor to the pan.
  5. Cook on a medium heat for about 10 minutes until soft.
Make the Curry
  1. Slice the tomatoes into wedges and add to the slow cooker.
  2. Add the passata, water and the curry paste.
  3. Add the marinated lamb, stir and season well with salt and pepper.
  4. Cook in the slow cooker for 8 hours or until the sauce has thickened and turned darker and the meat is tender. Check the seasoning and spice level again before serving and adjust accordingly.
To Serve
  1. Serve with Cauliflower Rice and any condiments that you want. I topped my curry with a dollop of natural yoghurt, sliced red chilli, pomegranate seeds and fresh coriander (cilantro) leaves.
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Allergy & Dietary Information for Slow Cooked Lamb Rogan Josh

This Slow Cooked Lamb Rogan Josh recipe is Grain-Free, Gluten-Free & Refined-Sugar Free.  It’s also suitable for SCD, Paleo, Low Carb, & Primal Diets.

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11 Comments Add yours

  1. Yum! You have a great talent for writing in a way that makes me WANT to make this and your food photography is stunning.

    1. emmaeatsandexplores says:

      Thanks so much Tara – you’ve made my day – food photography is the thing I struggle with most and I’m working really hard on it at the moment!! 🙂

  2. Ashley says:

    I have been looking for a lamb recipe! This sounds so delicious!

  3. Rachel says:

    I’m not normally a lamb person but this look delicious!

  4. Evi Aki says:

    This looks amazing! I just love all the spices and flavors in it!

  5. Carley says:

    This looks delicious and I actually have all of the ingredients! Thanks for tomorrow’s dine recipe!

  6. Leah Weber says:

    Wow this looks amazing! I’ve never cooked with lamb before but this looks amazing!!

  7. Erin Mackey says:

    I’ve never cooked lamb before but this recipe looks great so I might need to try it!

  8. My husband loves this dish and I’m sure if he sees these photos, he will start drooling 😀 Lovely recipe and thanks for sharing 🙂

  9. Cathy Mini says:

    Oh my! This lamb looks so delicious!

  10. Yum! What a great looking meal! I hardly ever eat lamb but when I was in Turkey, I had it for each meal. Nom!

I'd be thrilled to hear any comments you have. I read each and every one and it means so much to me!