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Slow Cooked Lamb Rogan Josh by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD & Low Carb

Slow Cooked Lamb Rogan Josh

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Gluten-Free, Grain-Free, Indian, Low Carb, Paleo, Primal, Refined Sugar-Free, SCD
Servings 4 people

Ingredients
  

  • 750 g diced lamb I used lamb leg
  • 3 tbsps natural yoghurt
  • 1 tsp ground turmeric
  • 1 tsp ground black pepper
  • 6 cloves garlic
  • 1 inch fresh ginger
  • 3 cardamom pods
  • 2 tsps coriander seeds
  • 2 tsps cumin seeds
  • 3 cloves
  • 2 tsps ground paprika
  • 1 tsp ground cinnamon
  • 1 tsp chilli flakes
  • 1 tsp olive oil
  • 20 g fresh coriander (cilantro)
  • 3 red onions
  • 2 red peppers (capsicum)
  • 2 fresh chillis
  • 3 tomatoes
  • 400 g passata
  • 400 g water
  • salt & pepper

For The Garnish

  • 1 tbsp natural yoghurt
  • 10 g fresh coriander (cilantro)
  • 1/2 pomegranate
  • 1 fresh chilli
  • any other ingredients i.e. coconut flakes, peanuts, chutneys and pickles

Instructions
 

Prepare and Marinate the Lamb

  • Peel and grate the fresh ginger and garlic.
  • 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.

Make the Spice Mix

  • Crush the cardamom pods in a pestle and mortar and add the seeds from inside to a frying pan.
  • Add the cumin seeds, cloves and coriander seeds to the frying pan.
  • Dry fry the spices on a medium heat until they are lightly toasted and release their aromas (around 5 minutes).
  • Tip the toasted spices into a pestle and mortar and grind into a powder.
  • Add the ground cinnamon, paprika and chilli flakes to the ground, toasted spices and mix thoroughly. Set aside.

Make the Curry Paste

  • Peel the onions and de-seed the red peppers (capsicum).
  • Roughly chop and add to a food processor along with the coriander (cilantro) and chillis.
  • Blitz in the food processor until finely chopped.
  • 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.
  • Cook on a medium heat for about 10 minutes until soft.

Make the Curry

  • Slice the tomatoes into wedges and add to the slow cooker.
  • Add the passata, water and the curry paste.
  • Add the marinated lamb, stir and season well with salt and pepper.
  • 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

  • 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.