There's nothing like the delicious tenderness of the lamb from this clever slow-cooker curry.
1.2kg butterfly lamb leg, cut into 4cm pieces
Olive oil spray
1 brown onion, finely chopped
4cm-piece fresh ginger, peeled, finely grated
540g jar Patak's Rogan Josh
1/2 red onion, finely chopped
1/4 cup chopped fresh coriander
2 tbs fresh lemon juice
Steamed rice, to serve
Pappadums, to serve
Greek-style natural yoghurt, to serve
Season 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.
Add brown onion and ginger to pan. Cook, stirring, for 3-4 minutes or until the onion is soft. Transfer to the slow cooker.
Coarsely 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.
Meanwhile, 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.
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.
Good Taste - June 2011
Recipe by Kerrie Ray