Rogan Josh

• 1 tablespoon canola oil
• 1kg diced lamb
• 2 brown onions, peeled and roughly chopped
• 1 teaspoon grated ginger
• 2 cloves garlic, finely chopped
• 1 tablespoon store bought curry paste (medium heat)
• 400g can chopped tomatoes
• coriander leaves, to serve
• steamed rice, to serve
• pappadums, if desired, to serve

Method

1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium high heat. Brown the lamb in batches (adding a little extra oil between batches if needed) then remove and transfer to a slow cooker.
2. Heat remaining oil in the pan over medium heat. Add the onion, ginger and garlic along with the curry paste and cook for 1 minute then transfer to the slow cooker along with 1 1/2 cups water and the canned tomatoes. Cook for 1 1/2 hours on low then serve with coriander, rice and pappadums.