Slow Cooked Rogan Josh with Basmati Rice & Yoghurt

Peel and blitz the onion with the curry paste. Peel and medium dice carrot and celery. Dice potato into 1.5cm pieces. Pick coriander leaves and finely chop stems (discarding roots). Cut cucumber into chunky pieces for serving.

Pat lamb dry with paper towel and toss in cornflour to coat. Add to the slow cooker along with onion/curry mix, carrot, celery, potato and coriander stems with ¹⁄₄ cup of water. Mix well to combine. Place lid on and turn the slow cooker on and cover, cooking on LOW for 8 hours.

Tip! You can also cook in a low oven, around 150°C, in an oven tray covered with foil for 4 hours or cook this in your instant pot/pressure cooker if you have one for 20 minutes, high pressure, natural steam release.

In a pot, bring 1³⁄₄ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Remove the lid on slow cooker, turn off and give the curry a good stir, check the seasoning and adjust if necessary. Divide rice between bowls and top with lamb curry. Garnish with coriander leaves, cucumber and a dollop of Greek yoghurt and enjoy!

Peel and blitz the onion with the curry paste. Peel and medium dice carrot and celery. Dice potato into 1.5cm pieces. Pick coriander leaves and finely chop stems (discarding roots). Cut cucumber into chunky pieces for serving.

Pat lamb dry with paper towel and toss in cornflour to coat. Add to the slow cooker along with onion/curry mix, carrot, celery, potato and coriander stems with ¹⁄₄ cup of water. Mix well to combine. Place lid on and turn the slow cooker on and cover, cooking on LOW for 8 hours.

Tip! You can also cook in a low oven, around 150°C, in an oven tray covered with foil for 4 hours or cook this in your instant pot/pressure cooker if you have one for 20 minutes, high pressure, natural steam release.

In a pot, bring 1³⁄₄ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Remove the lid on slow cooker, turn off and give the curry a good stir, check the seasoning and adjust if necessary. Divide rice between bowls and top with lamb curry. Garnish with coriander leaves, cucumber and a dollop of Greek yoghurt and enjoy!