This easy slow-cooked Indian lamb curry, also known as Rogan Josh, is a rich and aromatic dish that’s perfect for a comforting, hearty meal. The tender lamb, infused with a mix of spices and coconut milk, delivers a satisfying depth of flavor with every bite.

Why You’ll Love This Recipe

If you love the savory and aromatic flavors of Indian cuisine, this lamb curry will quickly become a favorite. Here’s why:

• Rich Flavor: The blend of cinnamon, cumin, curry powder, and turmeric brings a complex and deeply savory flavor profile to the dish. The coconut milk adds a silky richness that perfectly complements the spices.

• Tender Lamb: Slow cooking allows the lamb to become incredibly tender, soaking up all the flavors from the spices and coconut milk.

• Versatile Serving Options: You can serve this curry with basmati rice, naan, or even enjoy it on its own.

• Easy to Make: With the slow cooker method, this curry is easy to prepare and allows you to enjoy a flavorful meal with minimal effort.

Ingredients

• 2 brown onions, roughly chopped

• 4-6 cloves garlic, peeled

• 1-inch piece of ginger, peeled and roughly chopped

• 400g (14 oz) tin chopped tomatoes

• 500ml (2 cups) chicken stock, made with one stock cube mixed with boiling water

• ½ teaspoon ground cinnamon

• ½ teaspoon curry powder

• 1 teaspoon ground cumin

• ½ teaspoon turmeric

• 400ml (14 oz) coconut milk

• 2 tablespoons dark soy sauce

• 750g (1 ⅔ lb) leg of lamb, diced

• Spinach, a couple of handfuls

• 1 bunch fresh coriander, chopped

For serving (optional):

• 100g (½ cup) Greek yogurt

• 6 naan bread (homemade or store-bought)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Base: In a food processor, combine onions, garlic, and ginger with 250ml of water. Blend until smooth. Transfer to a large pot.

2. Cook the Base: Simmer the mixture on low heat for 15 minutes with the lid on. Remove the lid, add a tablespoon of vegetable oil, and increase the heat to medium-high. Cook until the base turns a deep golden brown.

3. Brown the Lamb: Add lamb to the pot and stir well to coat with the onion mixture. Cook for about 8-10 minutes until the lamb starts to brown.

4. Add Spices and Liquids: Add chopped tomatoes, chicken stock, cinnamon, curry powder, cumin, and turmeric. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.

5. Final Touches: Stir in coconut milk and soy sauce once the lamb is tender. Bring it back to a simmer. Turn off the heat, add spinach, cover, and let it sit for 5 minutes to wilt the spinach. Top with fresh coriander and serve with rice and naan bread.

Slow Cooker Method:

1. Prepare and Cook the Base: Follow steps 1 and 2. Once the base is golden brown, transfer it to the slow cooker.

2. Combine Ingredients: Add the lamb, tomatoes, chicken stock, and spices to the slow cooker.

3. Slow Cook: Cook on low for 6-7 hours or on high for 3-4 hours until the lamb is tender.

4. Add Final Ingredients: Stir in coconut milk, soy sauce, and spinach. Let it sit for 10 minutes before serving.

Servings and Timing

• Servings: 6 servings

• Prep Time: 20 minutes

• Cook Time: 1 hour 15 minutes (or 3-4 hours on high in a slow cooker)

• Total Time: 1 hour 35 minutes (or 6-7 hours on low in a slow cooker)

Variations

• Meat Substitutes: You can substitute lamb with chicken or beef. Adjust the cooking time based on the meat used.

• Vegetable Additions: Add vegetables like peas, bell peppers, or potatoes to enhance the flavor and nutrition.

• Spice Adjustments: Adjust the spice levels according to your taste. Add extra chili powder for heat or reduce curry powder for a milder version.

Storage/Reheating

• Fridge: Store the curry in an airtight container in the fridge for up to 3 days.

• Freezer: For longer storage, freeze the curry for up to 3 months. Use a freezer-safe container or bag.

• Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water if needed to adjust the consistency.

FAQs

1. Can I make this curry in advance?

Yes, this curry gets even better after a day or two as the flavors continue to develop. It’s a great make-ahead dish.

2. Can I use a different cut of lamb?

Yes, you can use other cuts of lamb like shoulder or stew meat. Just be sure to adjust the cooking time for tougher cuts.

3. Can I make this dish spicier?

Absolutely! Add fresh chilies or more curry powder to suit your spice preference.

4. How can I thicken the sauce?

If the curry is too thin, simmer it uncovered for a few minutes to reduce the sauce. Alternatively, you can add a little cornstarch or flour mixed with water.

5. Can I substitute coconut milk with something else?

Yes, if you’re not a fan of coconut milk, you can use heavy cream or yogurt for a creamy texture.

6. Is this curry gluten-free?

Yes, as long as you use gluten-free naan or serve it with rice, this curry is naturally gluten-free.

7. Can I cook this in a pressure cooker?

Yes, you can use a pressure cooker to cook this curry faster. Cook on high pressure for about 30-35 minutes.

8. Can I freeze leftovers?

Yes, this curry freezes well. Just make sure to store it in an airtight container and use it within 3 months.

9. What should I serve with the curry?

This curry pairs beautifully with basmati rice, naan bread, or even a side of roasted vegetables.

10. Can I use a slow cooker for this recipe?

Yes, you can follow the slow cooker method outlined above for a hands-off approach.

Conclusion

This easy slow-cooked Indian lamb curry (Rogan Josh) is a perfect blend of rich flavors, tender lamb, and creamy coconut milk. Whether you’re making it for a family dinner or preparing in advance, this curry will satisfy your taste buds with its delicious complexity. With options to adjust the spice levels and a variety of serving suggestions, it’s a versatile dish that everyone will love!