Can I use a different cut of lamb for this rogan josh?

Lamb shoulder is ideal because it becomes beautifully tender after long, slow cooking. You could also use lamb leg, though it's a leaner cut and may not be quite as succulent. Avoid using lamb loin or chops as they can dry out over a long cook.

What can I use instead of Kashmiri chilli powder?

Kashmiri chilli powder is milder than regular chilli powder and adds a lovely red colour. If you can't find it, mix 0.5 tsp of regular chilli powder with 0.5 tsp of sweet paprika as a substitute.

Why should I add the yoghurt at the end?

Greek yoghurt will curdle and split if it's cooked for a long time at high temperatures. Stirring it through at the very end gives the curry a lovely creamy finish without any risk of it separating. Let the curry cool slightly before adding for best results.

Can I make this rogan josh ahead of time?

Absolutely — curries like rogan josh taste even better the next day as the flavours have more time to develop. Store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat thoroughly and stir through the yoghurt just before serving if you prefer a fresher finish.

Lamb rogan josh #shorts

by Andy Cooks

LambSlow cooker adapted

Published 15 April 2026Original video

This flavour-packed lamb rogan josh is inspired by Andy Cooks' popular short video. Diced lamb shoulder is slow-cooked with warming spices including cardamom, cinnamon, cumin, and Kashmiri chilli until meltingly tender. The slow cooker does all the hard work, giving you a deeply flavourful curry that's perfect spooned over steamed rice with pickled red onions and fresh coriander. It's a brilliant weekend batch cook that tastes even better the next day.

Video thumbnail: Lamb rogan josh #shorts

Watch: Lamb rogan josh #shorts

Original recipe video — click to play

Original video by Andy Cooks137k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes in a pressure cooker (or 2.5-3 hours in a pot)

Slow cooker adaptation notes

• The original recipe uses a pressure cooker for 45 minutes on high pressure. This has been adapted for a slow cooker. • Reduce the chicken stock from 500ml to 350ml, as slow cookers retain much more moisture. • Brown the whole spices and onions in a pan on the hob before transferring to the slow cooker for best flavour. • Greek yoghurt should be stirred through at the end of cooking to prevent splitting. • Fresh coriander and pickled onions are added as a garnish when serving.

Ingredients

Servings:

Units:

Curry

1000 g lamb shoulder, diced
2 red onions, finely sliced
1 thumb-sized piece fresh ginger
, finely grated
Roughly 20g
6 garlic cloves
, finely smashed
2 tbsp ghee
2 bay leaves
1 cinnamon stick
6 green cardamom pods
Lightly crush with the back of a knife to release flavour
2 tsp ground cumin
2 tsp ground coriander
Description listed as '2 ground coriander' — assumed 2 tsp
2 tsp ground chilli
1 tsp Kashmiri chilli powder
Adds colour and mild heat; substitute with 0.5 tsp regular chilli powder and 0.5 tsp paprika if unavailable
2 tsp garam masala
1 tbsp tomato paste
400 g tinned diced tomatoes
1 standard tin
350 ml chicken stock
Reduced from 500ml for slow cooker — slow cookers retain more moisture
1 tsp salt
Adjust to taste at the end

To finish

3 tbsp Greek yoghurt
Stir through at the end of cooking to prevent splitting

To serve

steamed rice
Serve alongside
pickled red onions(optional)
Garnish
fresh coriander
, roughly chopped(optional)
Garnish

Method

1
Heat the ghee in a large frying pan or sauté pan over a medium-high heat. Add the cinnamon stick, bay leaves, and green cardamom pods. Cook for about 1 minute until fragrant and the spices begin to sizzle.
~2 mins
Tip: This step is done on the hob, not in the slow cooker
2
Add the finely sliced red onions to the pan and season with 1 tsp of salt. Cook for about 5 minutes, stirring occasionally, until the onions have softened. Add the smashed garlic and grated ginger and stir well for another minute.
~6 mins
3
Add the ground cumin, ground coriander, ground chilli, Kashmiri chilli powder, and garam masala to the pan. Stir well and cook for 1 minute to toast the spices.
~1 min
4
Add the diced lamb shoulder and tomato paste to the pan. Stir well to coat the lamb in the spice mixture and brown the meat lightly for 2–3 minutes.
~3 mins
Tip: Browning the lamb adds depth of flavour — don't skip this step
5
Transfer the contents of the pan into the slow cooker. Add the tinned diced tomatoes and chicken stock. Stir everything together thoroughly.
~2 mins
6
Place the lid on the slow cooker and cook on Low for 8 hours or High for 5 hours, until the lamb is meltingly tender and the sauce has thickened.
~8 hrs
Tip: Low and slow gives the best results. If the sauce is too thin at the end, remove the lid and cook on High for an additional 20–30 minutes.
7
Remove the lid and stir through the Greek yoghurt. Taste and adjust the seasoning with salt as needed.
~2 mins
Tip: Let the curry cool for a couple of minutes before stirring in the yoghurt to help prevent it from splitting
8
Serve the lamb rogan josh spooned over steamed rice, garnished with pickled red onions and fresh coriander.
0

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Lamb shoulder is ideal because it becomes beautifully tender after long, slow cooking. You could also use lamb leg, though it's a leaner cut and may not be quite as succulent. Avoid using lamb loin or chops as they can dry out over a long cook.

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