Slow Cooked Rogan Josh Leg of Lamb

Ingredients

• 4 tbsp olive oil
• 1 leg of lamb with the bone in, anything between 2-2.8 kg
• 2 tbsp Latasha’s Kitchen Rogan Josh Paste
• 2 large brown or red onions, thinly sliced into rings
• 400 ml can Mutti brand cherry or baby roma tomatoes plus juice
• ¾ cup water (use to rinse out the empty cans of tomato and coconut milk)
• 200 ml Ayam brand coconut milk or cream according to preference
• Generous amount of sea salt flakes
• Chunky pieces of mixed vegetables like carrot, pumpkin and sweet potato − optional

Method

1. Heat a 5 litre slow cooker pot on the stove with 3 tablespoons of olive oil. I use the Kambrook brand. Layer the base of the slow cooker with the sliced onions and some salt. Allow onions to soften slightly then add Latasha’s Kitchen Rogan Josh Paste. Mix well with the onions and cook for around 5 minutes on medium heat.
2. Add the lamb and allow it to brown on all sides for around 8 minutes. Pour in the tomatoes followed by coconut milk or cream. Rinse out both cans with the water and add it to the pot. Add a little more salt, bring to the boil, place the lid on and transfer the slow cooker pot to its main base.
3. Cook on the low temperature setting for at least 7-8 hours or until the meat is falling off the bone. Turn the meat midway if you get the chance, using a large pair of tongs.
4. For quicker cooking, use the auto setting for 5 hours turning the meat midway through the time. Cooking it longer just makes the meat more tender.

Serving suggestions

1. Delicious served as a stew with steamed vegetables like peas, sliced carrots, mashed potato and lightly buttered cauliflower rice.
2. Great too when accompanied by crusty sourdough bread, rice, polenta or couscous and with a side of steamed veggies.
3. Alternatively, add a mix of vegetables like chunky potatoes, carrots, pumpkin and sweet potato along the side of the lamb leg in the slow cooker just before you cover with a lid at Step 2.
4. Use leftovers with pasta or as a topping for a tasty pizza.

Note

The suggested use of just 2 tablespoons of paste results in mild but tasty flavour throughout the dish and is sufficient for 2 kg to 3 kg of lamb. Adding vegetables to the pot creates a complete one pot meal and will not diminish the overall flavour. Do not add any additional water or stock because plenty of juice will seep out from the onions, tomatoes and meat.

If there is too much juice/sauce at the end of the cooking time, take the meat and any chunky vegetables from the pot and transfer to a large serving plate. Place the slow cooker back on the stove and heat the remaining sauce on high until reduced to the desired consistency. Serve sauce with pulled chunky pieces of lamb and vegetables.

This dish can be successfully made with other flavour concentrates from the Latasha’s Kitchen concentrate pastes range such as Kuruma Masala, Madras, Tandoori Sauce/Marinade, Homestyle Curry, Coriander, Thai Massaman and Indonesian Turmeric.

Don’t be afraid to mix up our base curry and masala flavours as a creative approach to your cooking. For example, Tandoori and Rogan Josh combine successfully because they are both Indian versions of red curry paste, add 1 tablespoon of each. Likewise Kuruma and Coriander, Homestyle and Coriander or Madras and Coriander. Have fun experimenting!