Lamb Rogan Josh, Full of Flavour
This Lamb Rogan Josh recipe is one of my personal favourites, and is packed with flavour. While it is a perfect dish for special occasions or family gatherings, I also love making it just for myself as part of my weekly meal prep.
How Spicy Is This Lamb Rogan Josh?
By default, I have included 2 tsp of chilli powder (for 4 servings) in this recipe. This generally gives it a “medium” level of spiciness. If you want to tone it down to be really mild, use just 1 tsp. However, if you prefer it on the hotter side, go for a tablespoon instead.
what is Rogan Josh?
Rogan Josh is a signature dish of Kashmiri cuisine, with origins tracing back to Persian and Mughal influences. However, the origin of the name “Rogan Josh” is somewhat unknown. Some say it comes from Persian, where “rogan” means “oil” or “clarified butter,” and “josh” means “heat” or “passion,” reflecting its rich, slow-cooked nature. Whereas others say the name comes from the Urdu “roghan”, meaning red or brown, and “gosht” for meat.
Brought to the Kashmir Valley by the Mughals in the 16th century, Rogan Josh traditionally features tender lamb or goat braised in a fragrant gravy made with yogurt, onions, garlic, and a blend of aromatic spices. A defining characteristic is its deep red color, which historically came from dried Kashmiri chilies and sometimes ratan jot (a natural plant-based coloring).
In British Indian cuisine, Rogan Josh has been adapted to cater to local tastes. While still recognized as a medium-spiced dish, British versions often use tomatoes and additional cream to create a milder, slightly sweeter flavor. The traditional use of Kashmiri chilies is sometimes replaced with paprika to achieve its signature red hue without excessive heat. Despite these adaptations, Rogan Josh remains a favorite in British curry houses, offering a balance of warmth and rich, aromatic flavors.
If you want to learn more, this page goes into a little more detail about the history of Rogan Josh.
How to Serve
Garnishing this recipe with coriander leaves really gives it an extra bit of flavour, as well as an attractive presentation.
It works well on its own, or you can serve with rice or naan breads. If you have a little extra time, rinse some basmati rice, and sprinkle it over the top of the curry just after you add the yoghurt and tomatoes. Then continue to cook on high for an hour (30 minutes longer than the recipe suggests without rice). This allows the rice to cook with the curry and become infused with its flavour, similar to how you would cook the it in a biryani-style dish.
The Recipe
Add the oil to a frying pan, and fry the lamb for 5 minutes, until browned.
Add the onions, minced ginger, and minced garlic and continue to fry for another 10 minutes, until the onions have softened.
Transfer the contents of the frying pan to the slow cooker. Add the bone, as well as all the remaining ingredients except for the yoghurt and tomatoes.
Stir gently to combine, then cook on high for 3.5 hours, or on low for 7 hours.
Stir in the yoghurt, and add the tomatoes. Continue to cook on high for a further 30 minutes.
Garnish with coriander leaves to serve, and enjoy!
Slow Cooker Lamb Rogan Josh
Ingredients
- 1 tbsp vegetable oil
- 1 kg lamb shoulder ideally with the bone, cut into bite-sized pieces
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 onions diced
- 4 tbsp ground almonds optional, to thicken the sauce
- 3 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp salt
- 2 tsp chilli powder 1 tsp mild, 2 tsp medium, 1 tbsp hot
- 1 tsp garam masala
- 0.5 tsp ground coriander
- 0.5 tsp ground fenugreek
- 0.25 tsp turmeric
- 1 cup beef stock
- 1 cup tomato puree
- 2 cups plain yoghurt
- 2 tomatoes sliced into wedges
- coriander leaves optional, for serving
Instructions
- Add the oil to a frying pan, and fry the lamb over a medium-high heat for 5 minutes until browned.
- Add the onions, minced garlic, and minced ginger and fry for a further 10 minutes until the onions have softened.
- Transfer the contents of the frying pan to the slow cooker, add the bone and all remaining ingredients, except for the yoghurt and tomatoes.
- Stir gently to combine, and cook on high for 3.5 hours, or low for 7 hours.
- Stir in the yoghurt, and add the tomatoes. Continue to cook on high for another 30 minutes.
- Remove the bone, garnish with coriander leaves to serve, and enjoy!
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