Serves: 4

Prep: 10 mins

Slow cooker: 1 hour



  • 400g lamb shoulder, bone out
  • 2 large onions
  • 2 large aubergines (800g total)
  • 2 tbsp rogan josh curry paste
  • 200g natural yoghurt


Preheat the oven to 180*C/350*F/gas 4. Put a large shallow casserole pan on high heat. Dice the lamb into 3cm chunks and place in the pan fat side down. Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan. Season with sea salt and black pepper, stir in the curry paste and add 1 tbsp of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring half way and loosening with a splash of water, if needed.

Taste the curry, season to perfection, ripple through the yoghurt, drizzle over 1/2 a tbsp of extra virgin olive oil, hit it with lots of black pepper and serve.


Calories: 375kcal  Fat: 24.8g. Protein: 23g. Carbs: 15.9g