Lamb Rogan Josh with vegetables and lentils
Rogan Josh is always a favourite Indian dish to create. This Rogan Josh is done in the crockpot so a comfy, cosy meal after a busy day. Perfect!
Ingredients
- 1 pack Krispkut Indian-style Slow-cooker Vegetables with Red Lentils
- 500 g lean stewing lamb cut into 2cm pieces
- 2 tbsp tomato paste
- 1 tin chopped tomatoes 400g
- 300 ml chicken or beef stock or 1 stock cube dissolved in 300ml hot water
- 200 ml natural unsweetened yoghurt
- 2 cloves garlic optional
- salt & pepper to taste
- chilli flakes to taste
- 2 tbsp vegetable oil
Instructions
- Open the Krispkut vegetable pack and set aside the fresh herbs for finishing the dish.
- Heat oil in frying pan over a medium heat. Add the lamb and brown on all sides until well coloured. Add contents of the spice sachet and fry with the lamb for the final 1–2 minutes.
- This step may be carried out the night before, simply cook, cool, cover and refrigerate till required.
- Tip the vegetables into the slow-cooker & place browned lamb (and any accumulated juices) on top. Add the garlic, if using. It is important to put the vegetables on the bottom to ensure they are covered by the liquid. Do not add any salt at this stage, as it may prevent the lentils from cooking properly.
- Mix together the stock, yoghurt & tomato paste.
- Pour the liquid into the slow-cooker, along with the tomatoes. If necessary, top up with water to ensure all vegetables are just covered.
- Put on lid and cook on HIGH for 4-5 hours, or on LOW for 7-9 hours, until lamb and vegetables are cooked.
- Turn slow-cooker onto HIGH, add corn flour mix and cook for a few minutes until the sauce has thickened slightly.
- Season with salt, pepper and chilli flakes to taste. Chop the fresh herbs and mix through.
- Serve with rice and chutney.
Tried this recipe?Let us know how it was!
