Name: Slow Cooker Rogan Josh
Ingredients: 8 cashews, soaked in hot water for 15 minutes; 3 tbsp rapeseed (canola) oil; 2 onions, finely chopped; 2 tbsp garlic and ginger paste; 2 1⁄2 tbsp smoked or unsmoked paprika; 1 tsp Kashmiri chilli powder; 11⁄2 tbsp mixed powder or Madras curry powder; 1⁄2 tsp each of ground cumin and ground coriander; 200g (7oz) tinned (canned) chopped tomatoes; 100ml (3.5 fl oz) water, meat or chicken stock; 800g (1lb 12oz) lamb leg or shoulder, cut into bite-sized pieces; 1 tsp kasoori methi (dried fenugreek leaves); 1 tsp garam masala; 3 tbsp plain natural yoghurt; 2 tomatoes, quartered; Salt to taste; 3 tbsp fresh coriander (cilantro), finely chopped; Chopped red onion, to garnish

Ingredients

8 cashews, soaked in hot water for 15 minutes
3 tbsp rapeseed (canola) oil
2 onions, finely chopped
2 tbsp garlic and ginger paste
2 1⁄2 tbsp smoked or unsmoked paprika
1 tsp Kashmiri chilli powder
11⁄2 tbsp mixed powder or Madras curry powder
1⁄2 tsp each of ground cumin and ground coriander
200g (7oz) tinned (canned) chopped tomatoes
100ml (3.5 fl oz) water, meat or chicken stock
800g (1lb 12oz) lamb leg or shoulder, cut into bite-sized pieces
1 tsp kasoori methi (dried fenugreek leaves)
1 tsp garam masala
3 tbsp plain natural yoghurt
2 tomatoes, quartered
Salt to taste
3 tbsp fresh coriander (cilantro), finely chopped
Chopped red onion, to garnish

Steps

Pound the cashews in a pestle and mortar with about two tablespoons of water to make a paste. You could also do this in a small food processor. Set aside.
Using your slow cooker in searing/sauté mode or a frying pan over a medium-high heat, heat the oil and when it begins to glisten from the heat, stir in the chopped onions.
Fry the chopped onions for about 5 minutes or until soft and translucent and then stir in the garlic and ginger paste and continue frying for another 30 seconds.
Now add the ground spices and stir them into the onion mixture. Pour in the chopped tomatoes, cashew paste and water or stock and bring it all to a simmer. At this stage you can either leave the sauce as it is or blend it until smooth which will give you a sauce that it more similar to curry house style sauces.
Stir the sauce and lamb together until the lamb is completely coated and then cook on high for 4 hours or low for 6 to 8 hours or until the meat is cooked through and tender. When the meat is cooked to your liking, add the kasoori methi by rubbing it between your fingers over the sauce and then stir in the garam masala.
Whisk in the yoghurt one tablespoon at a time and then add the tomato wedges. Push them right into the sauce to heat them through.
To finish, season with salt to taste and then garnish with the chopped coriander (cilantro) and chopped red onions to serve.