Lamb Rogan Josh with Vegetables and Lentils


Rogan Josh is always a favourite Indian dish to create. In my book, it is always best with NZ lamb to get that international yet homely feel. This Rogan Josh is done in the crockpot so a comfy, cosy meal after a busy day. Perfect!

Serves 4

1 pack Krispkut Indian-style Slow-cooker Vegetables with Red Lentils
500g lean stewing lamb, cut into 2cm pieces
2 tbsp tomato paste
1 400g can chopped tomatoes
300ml fresh chicken or beef stock, or 1 stock cube dissolved in 300ml hot water
200ml natural unsweetened yoghurt
2 cloves garlic (optional)
salt, pepper and chilli flakes to taste
2 tbsp corn flour (optional)
2 tbsp vegetable oil

Open the Krispkut vegetable pack and set aside the fresh herbs for finishing the dish.
Heat oil in frying pan over a medium heat. Add the lamb and brown on all sides until well
coloured. Add contents of the spice sachet and fry with the lamb for the final 1-2 minutes.
This step may be carried out the night before, simply cook, cool, cover and refrigerate till
You may omit the browning step, but the result will not be as good.
Tip the vegetables into the slow-cooker & place browned lamb (and any accumulated juices) on
top. Add the garlic, if using. It is important to put the vegetables on the bottom to ensure they are covered by the liquid. Do not add any salt at this stage, as it may prevent the lentils from cooking properly.
Mix together the stock, yoghurt & tomato paste.
Pour the liquid into the slow-cooker, along with the tomatoes. If necessary, top up with water to
ensure all vegetables are just covered.
Put on lid and cook on HIGH for 4-5 hours, or on LOW for 7-9 hours, until lamb and vegetables
are cooked.
To thicken the sauce, mix together the corn flour with 4 tbsp water. Turn slow-cooker onto
HIGH, add corn flour mix and cook for a few minutes until the sauce has thickened slightly.
Season with salt, pepper and chilli flakes to taste.
Chop the fresh herbs and mix through.
Serve with Indian breads, rice and chutney.
Serves 4.

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