Can I use raw lamb instead of pre-cooked lamb?

Yes, absolutely. Use diced lamb shoulder (approximately 750 g), brown it first as described in Step 1, then increase the slow cooker cooking time to Low 8 hours or High 5 hours to ensure the meat becomes very tender. Raw lamb will give a slightly richer, more developed flavour

What if I don't have Al's Mix Powder?

Substitute with garam masala (same quantity) combined with 0.5 tsp ground coriander and 0.25 tsp ground fenugreek. The dish will still be delicious, though Al's proprietary blend offers a unique depth of flavour characteristic of his restaurant-style recipes

Is this curry mild, and can I make it spicier?

Yes, rogan josh is traditionally mild. To increase heat, add extra Kashmiri chilli powder (up to 1 tsp total) or include a small fresh green chilli, finely chopped, when sautéing the onions. Start with 0.5 tsp extra and taste as you go

Why is the liquid reduced for the slow cooker version?

Slow cookers trap steam and retain moisture much more effectively than stovetop cooking. By reducing the water by approximately 25%, you prevent the finished curry from becoming watery or overly thin. You can always add a splash more water at the end if you prefer a looser consistency

Indian Restaurant - Tender Lamb Rogan Josh - Al's Kitchen

by Al's Kitchen

Lamb

Published 19 April 2026Original video

Lamb rogan josh is a gentle introduction to Indian curries, beloved in British restaurants and takeaways for its balanced spice and rich tomato-based gravy. This recipe, adapted from Al's Kitchen, walks you through creating an authentic rogan josh in your slow cooker. The lamb becomes incredibly tender during the long, slow cooking process, whilst the spice blend develops beautifully. Perfect for a weeknight dinner or entertaining guests, this version maintains the restaurant quality that Al is known for, with simple, accessible ingredients

Video thumbnail: Indian Restaurant - Tender Lamb Rogan Josh - Al's Kitchen

Watch: Indian Restaurant - Tender Lamb Rogan Josh - Al's Kitchen

Original recipe video — click to play

Original video by Al's Kitchen2k likes on YouTube

25 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 25 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: 45 minutes on stovetop

Ingredients

Servings:

Units:

Curry Base

15 ml Garlic and ginger paste
2 medium Fresh tomatoes, diced
½ medium Onion, diced
30 g Red pepper, diced

Spices

10 ml Al's Mix Powder
Or use garam masala as substitute
3 ml Cumin seeds
5 ml Dried methi (fenugreek), dried
3 ml Tandoori powder
3 ml Kashmiri chilli powder
Adjust to taste for desired heat level

Sauce Base

30 ml Tomato purée
, diluted with water to form paste
100 ml Water
Mixed with tomato purée; reduce by 25% for slow cooker

Seasoning

3 ml Salt
To taste

Protein

600 g Pre-cooked lamb, 8 pieces, or diced into chunks
See Al's video on pre-cooked lamb for curries; alternatively use raw lamb shoulder

Aromatics

2 whole Cardamom pods, lightly crushed

Garnish

15 g Fresh coriander
, roughly chopped(optional)
Add just before serving for fresh flavour
1 medium Tomato, quartered(optional)
Add just before serving as garnish

Method

1
Prepare all ingredients. If using raw lamb, cut into 2–3 cm cubes. Heat oil in a large frying pan over medium-high heat and brown the lamb on all sides until golden (approximately 5–8 minutes). Transfer to the slow cooker.
~15 mins
Tip: Browning the meat first adds depth of flavour, which is characteristic of restaurant-quality curry.
2
In the same frying pan, briefly temper the cumin seeds in the residual oil (about 1 minute) until fragrant.
~2 mins
Tip: This releases the essential oils and develops the spice flavour.
3
Add the diced onion and red pepper to the pan and sauté for 2–3 minutes until softened.
~3 mins
4
Add the garlic and ginger paste and cook for 1–2 minutes, stirring continuously.
~2 mins
5
Add the Al's Mix Powder, tandoori powder, Kashmiri chilli powder, and dried methi. Stir well and cook for 1 minute to bloom the spices.
~1 min
Tip: Blooming the spices in the pan develops their flavour before adding to the slow cooker.
6
Stir in the fresh diced tomatoes and tomato purée (diluted with water). Cook for 2–3 minutes.
~3 mins
7
Transfer the entire contents of the frying pan to the slow cooker with the browned lamb. Add the crushed cardamom pods. Stir well to combine.
~5 mins
Tip: Ensure all ingredients are well mixed and the lamb is covered by the curry base.
8
Cover and cook on Low for 7 hours or on High for 4 hours. The lamb should be very tender and the gravy rich and flavourful.
~7 hrs
Tip: Do not lift the lid unnecessarily during cooking. If using raw lamb, add 1 hour to the cooking time (Low 8 hours or High 5 hours).
9
Taste and adjust salt as needed. Remove the cardamom pods if preferred.
~5 mins
10
Serve hot, garnished with fresh chopped coriander and quartered tomato. Accompany with naan bread, pilau rice, or boiled basmati rice.
~5 mins
Tip: Fresh garnishes are added just before serving to maintain colour and flavour.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Use diced lamb shoulder (approximately 750 g), brown it first as described in Step 1, then increase the slow cooker cooking time to Low 8 hours or High 5 hours to ensure the meat becomes very tender. Raw lamb will give a slightly richer, more developed flavour

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