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Slow Cooker Rogan Josh

This is an excellent adaptation of the classic Persian lamb dish. Equally aromatic yet less spicy than the authentic making it a dish to be enjoyed by everyone in the family.
Prep Time15 minutes
Cook Time8 hours
Total Time16 hours 15 minutes
Course: Main Dish
Cuisine: Middle Eastern
Servings: 8 people

Ingredients

  • 1 kilos Lamb Shoulder cut into cubes
  • 1 piece Ginger thumb-size, chopped
  • 6 cloves garlic rough chopped
  • 1 cup Yogurt
  • 1 cup Beef Stock
  • 1 can Diced Tomatoes
  • 2 tablespoons Tomato Puree
  • 4 pieces Shallots rough chopped
  • 1 bunch Cilantro
  • 1 bunch Mint Leaves
  • 10 pieces Cardamom Pods
  • 6 pieces Cloves
  • 2 pieces Bay Leaves
  • 1 tablespoon Black Peppercorns
  • 1 stick Cinnamon
  • 1 teaspoon Paprika
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Garam Masala
  • 2 tablespoons Ghee

Instructions

  • Combine yogurt, paprika, garam masala, and turmeric powder in a bowl.
  • Add in lamb pieces to marinate overnight.
  • Puree ginger, garlic, and shallots into a paste.
  • Heat ghee in a pan.
  • Roast pureed paste until aromatic.
  • Add in cardamom pods, cloves, black peppercorns, cinnamon stick, and cumin seeds and continue roasting for another minute.
  • Add in tomato paste, and roast for another minute.
  • Add in diced tomatoes and marinated lamb pieces.
  • Transfer to a slow cooker and cook on low for 8 hours.