Lamb Rogan Josh in a slow cooker!

If you have a slow cooker then you need to try this traditional Indian lamb Rogam Josh recipe!

Ingredients 800g leg of lamb, cut into large chunks 2 tbsp mustard oil Large pinch asafoetida 1 tsp cumin seeds 1 stick of cassia bark 3 cloves 2 whole dried Kashmiri chillies 2 black cardamoms 2 green cardamoms 1 tsp salt 1 tsp red Kashmiri chilli powder 1 tsp hot chilli powder (optional) 1 tsp ginger powder 1 tsp fennel powder 3 heaped tbsp Greek yoghurt 50ml water (approx.) 1 tsp garam masala

(you can buy all the spices here http://ift.tt/1PG3hyQ)

Directions:

Heat mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.

Add all the whole spices - cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.

Once the spices become fragrant add the meat and fry until it turns a lovely brown colour. Reduce the heat and add the chilli powder and let the meat cook for a few minutes (leave on a low heat so the chilli powder doesn't burn).

Add the ginger and fennel powders.

Stir in the yoghurt 1 tablespoon at a time. Once mixed through place the lid on the slow cooker, add 150ml water and leave on the lowest heat setting to simmer gently for the day. Check after half and hour and if required add some water, leave to cook until the meat is tender.

Once the meat is tender add some boiling water to create a lovely gravy. Add the garam masala and serve.

And there you have it, a traditional vibrant kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel.

You can also see the directions and video tutorial here: http://ift.tt/1LDrf8I

bon appetit