Description
Easy Slow Cooked Indian Lamb Curry (Rogan Josh)
This Indian lamb curry, also known as Rogan Josh, is a traditional dish from the Kashmir region. It features tender lamb simmered slowly in a rich blend of aromatic spices, including cumin, turmeric, and curry powder. The addition of coconut milk gives it a creamy texture that balances the warm spices perfectly. This hearty dish is ideal for cozy family dinners or entertaining guests, paired with rice or naan for a complete experience.
2 brown onions, roughly chopped
4-6 cloves garlic, peeled
1-inch ginger, chopped
400g chopped tomatoes
500ml chicken stock
½ tsp cinnamon, curry powder, turmeric
1 tsp ground cumin
400ml coconut milk
2 tbsp dark soy sauce
750g leg of lamb, diced
Spinach, fresh coriander for garnish
Directions:
1. Blend onions, garlic, ginger with water; cook until golden.
2. Brown lamb in the mixture.
3. Add tomatoes, stock, and spices. Simmer for 45 mins.
4. Add coconut milk, soy sauce, and spinach.
Prep Time: 20 mins
Kcal: 286
Step-by-Step Guide
1. Prepare the Aromatics: In a food processor or blender, combine the roughly chopped brown onions, peeled garlic cloves, and chopped ginger. Add just enough water to help it blend into a smooth, thick paste.
2. Cook the Base: Heat a tablespoon of oil in a large, heavy-based pan or your slow cooker’s sauté insert. Add the onion-ginger-garlic paste and cook over medium heat, stirring frequently, for 8-10 minutes until it turns a deep golden brown and the raw smell disappears. This step is crucial for building flavor.
3. Brown the Lamb: Increase the heat to medium-high. Add the diced lamb to the pan in a single layer, working in batches if necessary. Sear the lamb pieces until they are browned on all sides. This seals in the juices and adds a rich, caramelized depth to the curry.
4. Simmer the Curry: Return all the lamb to the pan. Add the chopped tomatoes, chicken stock, cinnamon, curry powder, turmeric, and ground cumin. Stir well to combine. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 45 minutes. Alternatively, transfer everything to a slow cooker and cook on low for 6-8 hours.
5. Finish the Dish: After the simmering time, stir in the coconut milk and dark soy sauce. Allow the curry to simmer uncovered for another 10-15 minutes to thicken slightly. Finally, stir in a large handful of fresh spinach until just wilted.
Serving Suggestions
Serve this rich lamb curry hot, garnished generously with fresh coriander leaves. It is traditionally paired with steamed basmati rice or fluffy naan bread to soak up the delicious sauce. For a complete feast, consider adding a side of cooling cucumber raita, a simple dal, or roasted vegetables like cauliflower.
How-to Summary
To make Rogan Josh, first blend onions, garlic, and ginger into a paste and cook until golden. Brown diced lamb in the mixture. Add tomatoes, stock, and spices (cinnamon, curry powder, turmeric, cumin), then simmer for 45 minutes. Finish by stirring in coconut milk, soy sauce, and fresh spinach. Garnish with coriander and serve with rice or naan.
Frequently Asked Questions
Can I use a different cut of meat? Yes. While leg of lamb is ideal, lamb shoulder (which becomes incredibly tender) or even beef stewing cubes work well. Adjust cooking time for beef, as it may require longer to become tender.
How can I make this curry spicier? Add 1-2 chopped fresh green chilies to the onion-ginger-garlic paste, or include 1/2 to 1 teaspoon of Kashmiri chili powder or cayenne pepper with the other ground spices.
Can I make it in advance? Absolutely. This curry tastes even better the next day as the flavors deepen. Cool it completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Is there a substitute for coconut milk? For a less creamy but still rich curry, you can use full-fat plain yogurt. Temper it by stirring a spoonful of the hot curry into the yogurt first to prevent curdling, then stir the mixture back into the pot.
Can I freeze this lamb curry? Yes, it freezes excellently. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
Common Mistakes to Avoid
Avoid rushing the first step—cooking the onion-ginger-garlic paste until truly golden brown is essential for flavor. Do not skip browning the lamb, as this adds crucial depth. Be careful not to boil the curry vigorously after adding the coconut milk, as high heat can cause it to separate. Finally, season carefully with salt at the end, as the soy sauce and stock already contribute saltiness.
Conclusion
This Easy Slow Cooked Indian Lamb Curry brings the aromatic and comforting flavors of traditional Rogan Josh to your home kitchen. The slow simmering process ensures the lamb becomes meltingly tender while absorbing the rich, spiced sauce. It’s a versatile, crowd-pleasing dish perfect for any occasion, from a simple weeknight dinner to a special gathering. Mastering this recipe opens the door to the wonderful world of slow-cooked curries.