HOW TO make LAMB ROGAN JOSH - Full Recipe!
Discover how to create a truly spectacular Lamb Rogan Josh that rivals your favourite British Indian restaurant. This elegant dish combines tender precooked lamb with a richly spiced tomato-based gravy, layered with aromatic spices including garam masala, coriander, and cumin. The recipe features a traditional two-stage technique with a base curry paste followed by a fragrant tarka finish. Perfect for special occasions or satisfying curry cravings, this adapted slow cooker version allows the flavours to develop beautifully whilst requiring minimal effort
Watch: HOW TO make LAMB ROGAN JOSH - Full Recipe!
Original recipe video — click to play
Original method: 30 minutes stovetop
Ingredients
Main
- 15 ml Ghee
For the base
- 10 ml Garlic and ginger paste
- 60 ml Onions, bhuna (caramelised)
- 2 pinches Salt
For balanced seasoning
- 3 ml Turmeric powder
- 5 ml Coriander powder
- 5 ml Curry powder
- 1 ml Garam masala powder
- 3 ml Cumin powder
- 1 ml Chilli powder
- 1 pinch Kasuri methi (dried fenugreek leaves)
For exotic twist
- 15 ml Tomato puree
Secret ingredient
- 800 g Lamb, precooked, cut into pieces
8-10 pieces
- 250 ml Base gravy
Homemade or shop-bought curry base
Tarka (Finishing)
- 8 ml Ghee
Add in final 15 minutes of cooking or just before serving
For finishing touch
- 2 cloves Garlic cloves, sliced
Add in final 15 minutes of cooking or just before serving
- 8 whole and halves Cherry tomatoes, 5 whole, 3 halved
Add in final 15 minutes of cooking or just before serving
For freshness
- 1 pinch Salt
Add in final 15 minutes of cooking
- 15 g Fresh coriander, finely chopped
Garnish; add just before serving
For vibrant garnish
- 1 pinch Kasuri methi
Add just before serving
For authentic aroma
Method
- 1
Heat the ghee in a frying pan over medium heat. Once hot, add the garlic and ginger paste and stir well to combine, cooking for 1 minute until fragrant.
~5 minsTip: This develops the base flavour before transferring to the slow cooker
- 2
Add the bhuna onions (caramelised onions) to the pan and mix thoroughly with the paste.
~2 mins - 3
Add salt and all the dry spices: turmeric powder, coriander powder, curry powder, garam masala powder, cumin powder, and chilli powder. Stir constantly for 1-2 minutes to toast the spices and release their oils.
~3 minsTip: Toasting spices enhances their flavour significantly
- 4
Stir in the tomato puree and mix until well incorporated with the spice mixture.
~2 mins - 5
Add the kasuri methi (dried fenugreek leaves) and stir to combine.
~1 min - 6
Transfer the spice paste to your slow cooker. Add the precooked lamb pieces and the base gravy. Stir well to ensure the lamb is evenly coated with the sauce.
~5 minsTip: Mix thoroughly to distribute flavours
- 7
Cover the slow cooker and cook on Low for 3 hours or High for 1.5 hours. The curry should be gently simmering and the flavours well developed.
~3 hrsTip: Since the lamb is precooked, cooking time is shorter than a raw meat curry
- 8
In the final 15 minutes of cooking, prepare the tarka. Heat the ghee in a small frying pan over medium heat. Add the sliced garlic and cook for 1 minute until golden and fragrant.
~3 mins - 9
Add the whole and halved cherry tomatoes to the ghee and garlic, stirring gently for 2-3 minutes until the tomatoes begin to soften slightly.
~3 mins - 10
Switch the slow cooker to High if it was on Low. Pour the tarka (garlic, ghee, and tomato mixture) into the slow cooker and stir well to distribute. Add a pinch of salt.
~2 minsTip: The tarka adds fresh flavour and aroma in the final moments
- 11
Cook for a final 10-15 minutes on High to allow the tarka flavours to infuse into the curry.
~15 mins - 12
Just before serving, taste and adjust seasoning if needed. Garnish generously with fresh finely chopped coriander and a pinch of kasuri methi.
~5 minsTip: Fresh herbs brighten the dish and add final flavour dimension
- 13
Serve hot with basmati rice, naan bread, or your choice of Indian flatbread.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. If using raw lamb (about 1 kg diced or cubed), brown it in ghee in a frying pan first for better colour and flavour. Then follow the recipe as written, but extend the slow cooker cooking time to 6-8 hours on Low or 3-4 hours on High to ensure the meat becomes tender. The initial browning is worth doing for depth of flavour
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