Easy Slow Cooked Indian Lamb Curry (Rogan Josh)
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This Indian lamb curry is a delicious and aromatic dish that’s perfect for a hearty meal. Tender pieces of lamb are cooked in a rich, spiced sauce with a touch of coconut milk, creating a delicious combination of flavours.
You'll also love my coconut chicken curry, 30 minute pork curry, salmon curry, curried chicken thighs, and cauliflower curry You can serve all these curries with homemade naan bread and pilau rice.
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⭐️ Why this recipe works
- Rich Flavor: The combination of spices, including cinnamon, curry powder, cumin, and turmeric, creates a deep and complex flavor profile.
- Tender Lamb: Slow cooking the lamb ensures it becomes tender and absorbs all the rich flavors from the spices and other ingredients.
- Creamy Texture: Coconut milk adds a luxurious creaminess that balances the spices and gives the curry a smooth texture.
- Versatile Serving Options: Can be served with rice, naan, or even on its own, making it versatile for different meal preferences.
🧾 Ingredients overview
- Brown Onions: Adds a sweet, caramelized flavor base.
- Garlic: Provides a robust and aromatic depth.
- Ginger: Adds a zesty and spicy kick.
- Chopped Tomatoes: Contributes acidity and body to the sauce.
- Chicken Stock: Enhances the overall savory flavor.
- Ground Cinnamon: Adds warmth and a slight sweetness.
- Curry Powder: The primary spice blend for flavor.
- Ground Cumin: Adds earthy and nutty undertones.
- Turmeric: Adds color and a subtle bitter flavor.
- Coconut Milk: Creates a creamy texture and balances spices.
- Dark Soy Sauce: Adds umami and depth of flavor.
- Leg of Lamb: The main protein, providing richness and tenderness.
- Spinach: Adds freshness and nutritional value.
- Fresh Coriander: For garnish, adding a fresh and citrusy finish.
- Greek Yogurt: Optional, for serving, adds a cooling element.
- Naan Bread: Optional, for serving, perfect for dipping.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Indian lamb curry recipe step-by-step
- Prepare the Base: In a food processor, blend onions, garlic, and ginger with 250ml (1 cup) of water until smooth. Transfer to a large pot.
- 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 cook on medium-high until deep golden brown.
- Brown the Lamb: Add lamb to the pot, stirring well to coat with the onion mixture. Cook until the lamb starts to color, about 8-10 minutes.
- Add Spices and Liquids: Add tinned 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.
- Final Touches: Stir in coconut milk and soy sauce once the lamb is tender. Bring back to a simmer. Turn off the heat, add spinach, cover, and let sit for 5 minutes to wilt the spinach. Top with fresh chopped coriander and serve over rice with naan bread.
📖 Variations
- Chicken or Beef Substitute: Substitute chicken or beef for lamb if preferred, adjusting cooking times accordingly.
- Extra Vegetables: Add vegetables like bell peppers, peas, or potatoes for added nutrition and variety.
- Spice Adjustment: Adjust the spice levels to your taste; add chili powder or fresh chilies for extra heat, or reduce the curry powder for a milder version.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, I'm sharing simple yet impactful tips for recipe success.
- Right Cut Matters: Use leg of lamb for its perfect balance of fat and connective tissue, ideal for slow cooking.
- Low and Slow: Cook gently at low temperatures to break down connective tissues without toughening the meat.
- Simmer, Don’t Boil: Maintain a gentle simmer to avoid toughening the meat.
- Spice Toasting: Toast spices in a dry pan before adding to the curry to enhance their flavors.
- Marinating the Lamb: Marinate the lamb in yogurt and spices overnight for deeper flavor and tenderness.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled lamb curry in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the curry in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the curry in a pot and warm over low heat, stirring occasionally until heated through. Add a splash of water if needed to adjust the consistency.
❓Recipe FAQ's
The secret to a perfect curry is layering flavors. Start with a base of aromatics like onions, garlic, and ginger, then build up the flavors with a blend of spices. Cooking each element properly, ensuring meats are well-seared and spices are perfectly toasted, adds depth. The final key is patience – allowing your curry to simmer and develop its flavors over time.
To add depth to a curry, focus on the foundational elements. Use a variety of spices and ensure they are fresh. Toasting the spices before adding them can release their full aroma and flavor. Incorporating ingredients like caramelized onions, tomato paste, or a splash of coconut milk can also add layers of flavor. Lastly, a bit of acidity, like a squeeze of lime or a dash of tamarind, can brighten the flavors and add complexity.
For slow-cooked lamb curry, the leg is often the preferred choice. It's leaner and holds its shape during cooking, offering a tender yet firm texture. The leg absorbs flavours well and provides a pleasing consistency, ideal for those who enjoy distinct pieces of meat in their curry. While the shoulder becomes very soft and can fall apart, the leg maintains a satisfying balance between tenderness and structure.
Looking for more easy curry recipes? Try these:
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Indian-Style Slow-Cooked Lamb Curry
Ingredients
- 2 brown onions, roughly chopped
- 4-6 cloves garlic, peeled
- 1- inch piece of ginger, peeled and roughly chopped
- 400 g (14 oz) tin chopped tomatoes
- 500 ml (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
- 400 ml (14 oz) coconut milk
- 2 tablespoons dark soy sauce
- 750 g (1 ⅔ lb) leg of lamb, diced
- Spinach, a couple of handfuls
- 1 bunch fresh coriander, chopped
For serving (Optional)
- 100 g (½ cups) Greek yoghurt
- 6 naan bread (homemade or shop bought)
Instructions
- Prepare the Base: In a food processor, combine onions, garlic, and ginger with 250ml of water. Blend until smooth. Transfer to a large pot.
- 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 it turns a deep golden brown.
- Brown the Lamb: Add lamb to the pot, stirring well to coat with the onion mixture. Cook until the lamb starts to color (about 8-10 minutes).
- Add Spices and Liquids: Add tinned 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.
- 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 sit for 5 minutes to wilt the spinach. Top with the fresh chopped coriander and serve over rice with naan bread.
Slow Cooker Method:
- Prepare and Cook the Base: Follow steps 1 and 2 of the stovetop method. Once the base is golden brown, transfer it to the slow cooker.
- Combine Ingredients: Add the lamb, tinned tomatoes, chicken stock, and spices to the slow cooker.
- Slow Cook: Cook on low for 6-7 hours or on high for 3-4 hours, until the lamb is tender.
- Add Final Ingredients: Stir in coconut milk, soy sauce, and spinach. Cover and let sit for an additional 10 minutes before topping with fresh chopped coriander serving.
Notes
- Spice Adjustments: Feel free to adjust the spice levels to suit your taste. Adding a bit more curry powder or cumin can enhance the flavour.
- Serving Suggestions: This curry pairs wonderfully with basmati rice or naan bread.
- Storage: Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef. I help you get incredible dinners on the table fast with fool-proof recipes and meal plans designed for tiny budgets! Easy recipes with step-by-step instructions and tips and tricks I've learned over a 10-year career in professional kitchens.
Loved this recipe. Easy to make and delicous!