Many thanks to Emma for this fantastic recipe!
Rogan Josh
Rated 3.6 stars by 5 users
Makes 4 portions - each portion contains:
492 Calories / 12g Carbs / 31g Protein / 34g Fat / 4g Fibre (as with all UK labels, this has already been deducted from the carbs)

Ingredients
-
600g Diced Lamb Shoulder
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30g Ghee (for dairy free, swap this for Cooking Coconut Oil)
-
100g Shallot
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400g Chopped Tomatoes
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Large bunch of Fresh Coriander
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3-4 Garlic Cloves - crushed or finely chopped
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1 tsp Fresh Ginger - crushed or finely chopped
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1 tsp Fine Pink / Rock Salt
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2 tsp Garam Masala
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2 tsp Ground Coriander
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1 tsp Turmeric
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1/4 tsp Cayenne Pepper
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1/4 tsp Ground Nutmeg
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Optional: 1/2 - 1 tsp Chilli Flakes (to taste)
Directions
Dice the lamb, place in a bowl and sprinkle with salt
Heat the ghee over a medium heat in a large sauce pan or wok with lid.
Add the diced lamb and brown for 2 - 3 minutes.
Add the shallots and saute over a low to medium heat until soft and translucent.
Add the garlic and ginger, combine and cook for 1 - 2 minutes.
Add all of the spices - Garam Masala, Ground Coriander, Cayenne (avoid if you want a mild dish) Turmeric and Nutmeg.
Fully combine the spices with the meat and then add the chopped tomatoes.
The combination of spices will create a thick sauce, add a little water 100 - 200ml water and then cover the dish and cook on a low heat for 15 - 20 minutes (depending on the cut of lamb used this may need to be up to 60 minutes)
Remove cover and check the consistency of the sauce. For a thicker sauce increase the heat and allow to cook for 10 - 15 minutes
For extra heat add 1/2 - 1 tsp Chilli Flakes and for the finishing touch top with chopped Coriander.
Slow Cooker Instructions
Follow points 1 - 6, then transfer the browned meat and spices to your slow cooker.
Add the chopped tomatoes and combine.
Set the slow cooker to either high / 4hrs or Low 8 hrs and cover with the lid 10. At the end of the cook time, remove lid and check the consistency. Add a little water if needed to loosen the sauce.
Sprinkle with a few chilli flakes and chopped coriander and serve.

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