Slow cooker lamb rogan josh (using lamb shanks)

slow cooker lamb rogan josh shank over rice

4.50 from 6 votes

Slow cooker lamb rogan josh (using lamb shanks)

This curry is packed with wonderfully aromatic spice, and some heat as well, plus the meat is so tender - all round delicious!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: Indian

Servings: -4

Calories: 717kcal

Author: Caroline's Cooking

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Ingredients

1 onion
2 tablespoon vegetable oil
4 lamb shanks or less if large, depending on size

For the spice paste

1 tablespoon ginger (1tbsp is approx 1in/2.5cm piece)
2 cloves garlic or 3 if smaller
1 teaspoon chili powder or more or less to taste
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground allspice or cloves
¼ teaspoon ground cardamon seeds from around 5 pods, crushed
2 tablespoon plain yogurt

For the base sauce

4 tablespoon yogurt
4 tablespoon water
2 tablespoon tomato paste tomato puree
3 tablespoon ground almonds at end

US Customary - Metric

Instructions

Roughly dice the onion then heat the oil in a skillet/frying pan and cook the onion, stirring occasionally, until it has softened and is just starting to brown. Transfer the onion to the slow cooker, or set aside if preparing in advance.
Finely grate the ginger and garlic then mix with the rest of the spice paste ingredients (chili, cumin, coriander, turmeric, allspice or cloves, cardamon and yogurt). Rub the paste over the lamb shanks and put them in the slow cooker on top of the onions.
Mix together the base sauce ingredients (yogurt, water and tomato paste) and pour into the slow cooker - I prefer to pour it to the side to keep the spice paste on the lamb rather than running off too much but it's not so important.
Turn on the slow cooker to low and cook for around 6-8 hours.
Once it has finished cooking, stir in the ground almonds and serve. You can either serve the whole lamb shank for a large serving, or remove the meat from the bone and serve just the meat in the sauce.

Notes

If you don't have ground cardamon, you can use the green pods and crush them with a pestle and mortar - just crush them once or twice to open, remove the seeds from the case and discard the green shell. Crush the inner dark seeds to make a powder. You'll need around 5 pods to get enough for ¼tsp.

Nutrition