Can I use a different cut of lamb instead of shanks?

Absolutely. Shoulder, leg, or breast cuts work equally well. Ask your butcher for pieces roughly 5 cm across and expect to reduce the slow cooker cooking time by 1-2 hours for smaller, more tender cuts. The traditional rogan josh is also delicious made with mutton or goat, which provide a richer flavour, though goat may require an extra hour on LOW

How do I make Ginger and Garlic Paste if I don't have it ready-made?

Peel and roughly chop equal quantities of fresh ginger root and garlic cloves, then blitz in a food processor or finely mince together with a little water to create a smooth paste. For this recipe, you'll need about 15 g each of ginger and garlic. The paste keeps in the refrigerator for up to a week in an airtight container, or can be frozen for several months

My curry seems too watery—can I reduce the sauce?

Yes. Once the meat is tender, switch your slow cooker to HIGH and leave the lid off for 30-60 minutes to allow excess moisture to evaporate. Alternatively, remove the cooked meat with a slotted spoon, then simmer the sauce on the hob in a wide pan until it reaches your desired consistency, stirring often. Return the meat to coat it in the thickened sauce before serving

What's the best way to serve Lamb Rogan Josh?

Serve with steamed basmati rice, warm naan bread, or both. A cooling yoghurt raita (whisked yoghurt with grated cucumber and cumin) makes an excellent accompaniment. The curry is even better the next day when flavours have had time to deepen, so it's ideal for make-ahead entertaining. It also freezes beautifully for up to three months

How to Make Lamb Rogan Josh with Vivek Singh

by Fine Dining TV

Lamb

Published 23 April 2026Original video

This authentic Lamb Rogan Josh is a Kashmiri classic that literally translates to 'red juice' in Hindi. Vivek Singh shares his recipe for tender lamb shanks gently braised with whole spices, onions, ginger-garlic paste, and yoghurt, creating a rich, aromatic sauce. The distinctive red colour traditionally comes from rattan jyoth bark, but beetroot provides an excellent substitute. This slow cooker adaptation retains all the warmth and complexity of the original whilst being even more convenient for home cooks. Perfect for a special dinner or celebratory meal

Video thumbnail: How to Make Lamb Rogan Josh with Vivek Singh

Watch: How to Make Lamb Rogan Josh with Vivek Singh

Original recipe video — click to play

Original video by Fine Dining TV2k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes in casserole

Ingredients

Servings:

Units:

Main

6 shanks lamb shanks, cut into 3-4 pieces on the bone, ask butcher to cut each shank into 3-4 pieces
Approximately 1.2-1.5 kg total. Pat dry with kitchen paper before browning.
5 tablespoons corn oil or ghee
For initial browning of meat and spices

Spices

2 pods black cardamom pods, lightly crushed, crushed using pestle and mortar
2 sticks cinnamon sticks
½ teaspoon black peppercorns
1 ½ tablespoons Kashmiri chilli powder
Provides colour and mild heat
½ teaspoon ground coriander seeds
1 teaspoon ground ginger
1 teaspoon ground fennel seeds
½ teaspoon garam masala

Base

2 onions large onions, finely chopped, finely chopped
Approximately 350-400g
1 ½ teaspoons salt
2 tablespoons Ginger and Garlic Paste
Made from equal parts ginger and garlic, or use shop-bought
200 ml plain yoghurt
Full-fat yoghurt works best
300 ml lamb stock or water
Reduced from 400ml for slow cooker to prevent excessive liquid

Finish

2 tablespoons cream
Add in final 30 minutes of cooking
Single or double cream
1 tablespoon fresh coriander, chopped
, chopped
Add just before serving
For garnish

Tempering (Optional)

1 tablespoon ghee(optional)
Add just before serving if making tempering
½ beetroot crushed beetroot, crushed(optional)
Add just before serving in tempering ghee
Use if rattan jyoth bark is unavailable (which is almost always the case)

Method

1
Pat the cut lamb shank pieces dry with kitchen paper and set aside.
~5 mins
Tip: Drying the meat helps it brown properly and develop a good crust.
2
Heat the oil or ghee in a large heavy-based frying pan or casserole dish over a high heat. Add the crushed black cardamom pods, cinnamon sticks, and black peppercorns. Stir over the heat for about 30 seconds until the spices release their aromas into the oil.
~2 mins
Tip: Do not let the spices burn. The blooming of spices in hot fat is essential for flavour.
3
Add the lamb shank pieces and salt to the pan. Sear over a high heat for about 10 minutes, turning frequently, until the meat is browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
~10 mins
Tip: This browning step develops deep flavour through the Maillard reaction. Do not skip this step even though it's a slow cooker recipe.
4
Reduce the heat to medium-low. Add the finely chopped onions to the pan and cook, stirring frequently, for about 5 minutes until softened and beginning to turn golden.
~5 mins
Tip: The onions should be translucent and fragrant.
5
Stir in the Ginger and Garlic Paste and cook for 2-3 minutes, stirring constantly, until fragrant and the raw smell of garlic disappears.
~3 mins
Tip: Watch carefully to prevent burning.
6
Add the Kashmiri chilli powder, ground coriander seeds, ground ginger, ground fennel seeds, and garam masala. Stir well to coat the meat and onions, cooking for about 2 minutes until the spices are fragrant.
~2 mins
Tip: The powdered spices will mix with the oil to form a paste.
7
Pour in the yoghurt and stir well, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, for about 3-4 minutes to allow the yoghurt to blend into the spice mixture.
~4 mins
Tip: This helps the yoghurt fully integrate rather than curdle.
8
Add the lamb stock or water and stir well. Bring everything to a gentle simmer, then transfer to your slow cooker. Alternatively, if using a heavy casserole dish, cover with a lid.
~5 mins
Tip: For slow cooker method, transfer the entire contents now. For stovetop-to-slow-cooker transition, ensure the liquid is simmering gently before transferring.
9
Cook on LOW for 8 hours or on HIGH for 5 hours. The meat should be very tender and falling from the bone.
~8 hrs
Tip: Slow cooking allows the tough cuts of lamb to become incredibly tender. Do not lift the lid unnecessarily during cooking as it extends cooking time.
10
About 30 minutes before the end of cooking time, stir in the cream. Let it heat through gently.
~1 min
Tip: Adding cream at the end rather than at the start preserves its delicate flavour and helps avoid separation.
11
Just before serving, scatter over the fresh chopped coriander. If desired, make the tempering: heat the ghee in a small pan, add the crushed beetroot (or rattan jyoth bark if you can find it), cook for 30 seconds to infuse the ghee, then pour over the curry for extra colour and aroma.
~2 mins
Tip: The tempering is traditional and adds a lovely finishing touch, but the curry is excellent without it. The beetroot provides both colour and a subtle earthiness.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Absolutely. Shoulder, leg, or breast cuts work equally well. Ask your butcher for pieces roughly 5 cm across and expect to reduce the slow cooker cooking time by 1-2 hours for smaller, more tender cuts. The traditional rogan josh is also delicious made with mutton or goat, which provide a richer flavour, though goat may require an extra hour on LOW

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