Slow Cooker Rogan Josh

This was one of the dishes I made in advance before I headed away on my own! Although I didn’t have a full serve of this dish, I did taste it and will certainly be cooking it again.

Slow Cooker Rogan Josh

Ingredients:

  • 500 grams diced blade (or lamb or chicken)
  • 2 cloves garlic
  • 50 grams butter
  • 440 grams tin of tomatoes (diced)
  • 1 large onion
  • 2 tablespoons plain flour
  • 3 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of chilli powder
  • salt and black pepper
  • 200 grams plain yoghurt

Method:

  1. Finely chop onion.
  2. Toss the meat in flour. (If the meat is in a plastic bag, I just add the flour to the bag and shake with some vigour.)
  3. Heat butter in frying pan, add onion and garlic and fry for a minute or two then add meat and brown.
  4. Add spices and stir constantly for a couple of minutes, so the heat releases the flavours.
  5. Transfer meat to the slow cooker, add tomatoes and season with salt and pepper.
  6. Place lid on and cook on High for 4.
  7. About 15 minutes before you want to serve, add yoghurt and stir in thoroughly.
  8. Serve with rice and pappadams.
Slow Cooker Rogan Josh
 
Author::
Recipe type: asian
Ingredients:
  • 500 grams diced blade (or lamb or chicken)
  • 2 cloves garlic
  • 50 grams butter
  • 440 grams tin of tomatoes (diced)
  • 1 large onion
  • 2 tablespoons plain flour
  • 3 teaspoons cumin
  • 2 teaspoons coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cardamom
  • ½ teaspoon of ginger
  • ½ teaspoon of chilli powder
  • salt and black pepper
  • 200 grams plain yoghurt
Method:
  1. Finely chop onion.
  2. Toss the meat in flour. (If the meat is in a plastic bag, I just add the flour to the bag and shake with some vigour.)
  3. Heat butter in frying pan, add onion and garlic and fry for a minute or two then add meat and brown.
  4. Add spices and stir constantly for a couple of minutes, so the heat releases the flavours.
  5. Transfer meat to the slow cooker, add tomatoes and season with salt and pepper.
  6. Place lid on and cook on High for 4.
  7. About 15 minutes before you want to serve, add yoghurt and stir in thoroughly.
  8. Serve with rice and pappadams.

Our Family Menu Plan For This Week.

Baking: White Choc Chip Muffins

Monday: Spaghetti Bolognaise

Tuesday: Slow Cooker Chicken Noodle Soup

Wednesday: Left Overs

Thursday: Chicken Wings, Baked Potatoes and Corn

Friday: Pan Fried Fish With Salad

Saturday: Souvlakis

Sunday: Sausages and Steamed Vegetables

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

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9 comments...read them below or add one

  • Polly March 20, 2011 at 10:13 am

    I love a good slow cooker recipe. Thanks for sharing, Ill be sure to give this one a go.

  • caz March 20, 2011 at 10:32 am

    Oh Yummo. I love curry and my slow cooker. I’d need to chase up some of those spices thou – my spice rack is a tad on the boring side. I’ll print it out thou and put it in my collection of ‘to be tired’. Thanks PWK!!

  • Marita March 20, 2011 at 9:15 pm

    Oh yum. I’m definitely making this one.

  • pomomama March 21, 2011 at 4:04 am

    Always on the lookout for good slow cooker recipes, so thanks! I’m in love with my slow cooker now, especially with late afternoon piano lessons (Wee Guy) and college (me). I try to cook masses then freeze the remainder (we’ll be living off frozen remainders this coming week since it’s Spring Break and I’m teaching Mon-Fri).
    One of my faves is slow cooked BBQ ribs on bed of beans (haricot, kidney, pinto etc), onions and diced tomatoes. I fill the crockpot so there’s way too much for one sitting. We eat as much of the ribs as poss (they do freeze OK) with the beans and some mashed potato as a side, then the remaining beans are portioned out for th freezer. I can then defrost them as sides for other meals or liquidise them with some stock for soup.
    Yum and convenient!

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  • Aussie Mum March 23, 2011 at 4:59 pm

    Thanks for sharing – this is simmering away in my slow cooker as I type. I love meals that I can prepare early in the day and forget. Takes some of the crazy out of the end of the day!

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