Slow cooked lamb curry recipe with National Lamb Day

This recipe, submitted by Amelia W. is in celebration of National Lamb Day, proudly sponsored by Rabobank.

Join Coast and Rabobank in supporting NZ Farmers by adding lamb to your shopping list and trying this delicious recipe.

Slow cooked lamb curry 

Ingredients:

• 400 grams New Zealand lamb shoulder, diced into 3cm chunks
• 2 large eggplants (aubergines) (around 800 grams) cut into 3cm chunks 
• 2 TBSP rogan josh curry paste
• 1 TBSP red wine vinegar 
• 700 grams passata OR 800 grams crushed tomatoes
• 200 grams natural Greek yoghurt

Method:

• Preheat slow cooker.
• Add a dash of olive oil to a drying pan and brown the lamb for 1-2 minutes.
• To the slow cooker, add the browned lamb, onion and eggplant.
• Season with sea salt and cracked pepper.
• Mix together the rogan josh paste, passata/tomatoes and vinegar. Add to the slow cooker and stir through
• Cook on low for 7-8 hours or on high for 4 hours.
• Serve with rice and a generous dollop of yoghurt.
•  Enjoy!

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