Recipes
Slow-cooker lamb rogan josh
Cooking this fragrant dish all day allows the flavours to infuse through the tender meat
Cooking this fragrant dish all day allows the flavours to infuse through the tender meat
Cook: 6 Hours 15 Mins
Serves: 6
Price: £1.83 per serving
Nutritional Information
Each 312g serving contains
Energy
1685kj
402kcal
1685kj
402kcal
20%
Fat
16.2g
16.2g
Med
23%
23%
Saturates
5.9g
5.9g
Med
30%
30%
Sugars
12.2g
12.2g
High
14%
14%
Salt
0.84g
0.84g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
540kj/129kcal
Typical energy values per 100g:
540kj/129kcal
Ingredients
1tbsp rapeseed oil
2 onions, chopped
4 cloves garlic, crushed
1tbsp Scratch Cook Frozen Chopped Ginger
2tsp chilli powder
2 x 350g packs Butcher’s Selection Diced Lamb
1tbsp garam masala
3 cardamom pods
1 cinnamon stick
400g tin Asda Chopped Tomatoes
1tbsp tomato purée
1tbsp chopped mint
100g Asda Smart Price low fat natural yogurt
Fresh coriander leaves, to garnish
Sliced red chillies, to garnish
Pack Asda 2 Peshwari Naans, heated according to the pack instructions, to serve
Method
1
Heat half the oil in a large pan over a medium setting, add the onions and cook for 5 mins until browned. Add the garlic, ginger and chilli powder then cook for a further 2 mins. Remove from the pan with a slotted spoon and set aside.
2
Add the remaining oil to the pan and brown the lamb over a high heat.
3
Add the garam masala, cardamom and cinnamon to the pan and fry for 2 mins on a low heat.
4
Add the lamb mixture to the slow cooker along with the onion mixture. Add the chopped tomatoes, tomato purée and 200ml boiling water. Cover with the lid and cook for 6-8 hrs on the low setting.
5
In a small dish, stir the mint into the yogurt. Season with pepper and garnish with extra mint.
6
Transfer the curry to a serving dish; scatter with coriander and red chillies, to garnish. Serve with the mint yogurt sauce and the warm naans on the side.