• 1.5 kg boned lamb leg or shoulder, chopped into large chunks (about 3cm x 3cm) (yields about 900 grams meat)

• 2 red onions, sliced thinly

• 1 tablespoon grated ginger

• 3 cloves garlic, finely diced for crushed

• 1 teaspoon sugar (brown or caster) 

• 1/2 jar of Rogan Josh Curry Paste (approx 140 grams) (don’t use the simmer sauce)

• 2 medium tomatoes, chopped into small chunks

• 1 tablespoon chicken stock powder

• 1 cup water

• 1 cinnamon stick

• 3 bay leaves, dried

• 1 cup natural yoghurt 

• To serve: coriander leaves, fresh red chill (deseeded)i, ⅓ cup toasted flaked almonds, natural yoghurt

• Add the lamb chunks, sliced onion, grated ginger, diced garlic, sugar, curry paste, chopped tomatoes, chicken stock powder, water and cinnamon stick and bay leaves to the slow cooker and mix well with a wooden spoon.

• Cook on high for 3 hours. Remove the lid, add the yogurt and cook for a further 2 hours uncovered. This will reduce and intensify the sauce.

• Serve with rice. Top the curry with coriander. 

Enjoy xx