There’s nothing like the delicious tenderness of the lamb from this clever slow-cooker curry.
Ingredients
- 1.2kg butterfly lamb leg, cut into 4cm pieces
- Olive oil spray
- 1 brown onion, finely chopped
- 4cm-piece fresh ginger, peeled, finely grated
- 4 tomatoes
- 540g jar Patak's Rogan Josh Simmer Sauce
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh coriander
- 2 tablespoons fresh lemon juice
- Steamed white rice, to serve
- Pappadums, to serve
- Greek-style natural yoghurt, to serve
Method
- Step 1Season the lamb with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook one-third of the lamb, stirring often, for 2-3 minutes or until browned. Transfer to a 5L (20-cup) capacity slow cooker. Repeat, in 2 more batches, with remaining lamb and oil spray.
- Step 2Add brown onion and ginger to pan. Cook, stirring, for 3-4 minutes or until the onion is soft. Transfer to the slow cooker.
- Step 3Coarsely chop 2 tomatoes. Add the tomato and simmer sauce to the slow cooker. Cover and cook on high for 3 hours or until the lamb is tender.
- Step 4Meanwhile, cut remaining tomatoes in half. Use a teaspoon to scoop out the seeds and discard. Finely chop the flesh. Combine the tomato, red onion, coriander and lemon juice in a bowl. Season with salt and pepper. Divide the rice and lamb rogan josh among serving plates. Serve with the tomato salad, pappadums and yoghurt.
- High protein
- Low carb
- Lower gi
Nutrition
2603 kj
Energy
29g
Fat Total
11g
Saturated Fat
6g
Fibre
67g
Protein
215mg
Cholesterol
903.31mg
Sodium
16g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Make the lamb rogan josh ahead and freeze for up to 3 months. Thaw in the fridge overnight and reheat either on the stovetop or in the microwave.
- Author: Kerrie Ray
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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