Slow Cooker Rogan Josh
Recipe type: asian
  • 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
  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.
Recipe by Planning With Kids at