Can I use a different cut of lamb?

Yes. Shoulder, neck fillet, or leg all work well. Aim for cuts with some marbling for tenderness after slow cooking. Avoid very lean cuts, which can become dry. Chunks should be roughly 3–4 cm for even cooking

What if I don't have fresh tomato puree?

Tinned crushed tomatoes, tomato passata, or a tin of chopped tomatoes blended smooth all work equally well. You can also use 1–2 tins (400 g each) of crushed tomatoes instead of the fresh quantity. Adjust the water amount if you use tinned, as they're often more watery

Can I prepare this ahead of time?

Absolutely. Complete steps 1–7 the night before, then refrigerate the slow cooker pot. In the morning, set it cooking on Low for 8 hours or High for 5 hours. Do not leave the slow cooker pot sitting at room temperature for more than 2 hours before cooking. Alternatively, cool the finished curry completely and freeze for up to 3 months; reheat gently before adding the fresh coriander and cherry tomatoes

How do I adjust the heat level?

The recipe uses a blend of Kashmiri and red chilli powders. For a milder curry, reduce the red chilli powder to 1 tsp and remove the seeds from the green chillies. For extra heat, add 0.5 tsp more red chilli powder or use hotter chilli varieties. Taste after cooking and add more at the end if needed—you can always increase heat, but you cannot remove it

One Pot Lamb Rogon Josh (BIR) Indian Restaurant Recipe | No Nonsense Simple Cooking Method For All

by Latifs Inspired

Lamb

Published 19 April 2026Original video

This Lamb Rogan Josh is inspired by authentic British Indian Restaurant cooking methods, featuring tender lamb infused with warming spices, tomatoes, and aromatic herbs. The one-pot approach makes it perfect for slow cooker adaptation, allowing the flavours to develop beautifully over several hours. This version maintains the traditional spice blend of Kashmiri chilli, coriander, cumin, and garam masala whilst being straightforward enough for home cooks of all levels. Serve with rice or naan bread for an authentic curry house experience

Video thumbnail: One Pot Lamb Rogon Josh (BIR) Indian Restaurant Recipe | No Nonsense Simple Cooking Method For All

Watch: One Pot Lamb Rogon Josh (BIR) Indian Restaurant Recipe | No Nonsense Simple Cooking Method For All

Original recipe video — click to play

Original video by Latifs Inspired4k 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 on stovetop

Ingredients

Servings:

Units:

Meat

1000 g Lamb, diced into bite-sized cubes, cut into 3-4 cm cubes
Chuck or shoulder cut works well

Base Aromatics & Oil

60 ml Vegetable oil
For browning meat and blooming spices
15 ml Ghee

Whole Spices

4 whole Cloves
4 whole Cardamom pods, green or black, lightly crushed
1 piece Cinnamon stick (cassia bark), 1-2 inch piece
1 whole Bay leaf (tej pata)
5 ml Panch phoron (Bengali five-spice blend)

Pastes

30 ml Garlic paste
15 ml Ginger paste

Ground Spices

15 ml Kashmiri chilli powder
Gives colour and mild heat
10 ml Red chilli powder
Adjust to taste for heat level
10 ml Curry powder
15 ml Coriander powder
5 ml Cumin powder
3 ml Turmeric powder
5 ml Kasoori methi (dried fenugreek leaves)
Crumble between palms before adding
3 ml Garam masala powder

Tomatoes & Sauce

15 ml Tomato puree
Concentrated tomato paste
385 ml Fresh tomato puree (or tinned tomatoes, blended)
Use passata or crushed tinned tomatoes if fresh unavailable

Seasonings & Final Garnish

1 ml Salt
Adjust to taste (1–1.5 tsp total)
4 whole Green chillies, split lengthways
Remove seeds for less heat, if preferred
225 g Cherry tomatoes, whole or halved
Add in final 15 minutes of cooking
For freshness and visual appeal
15 g Fresh coriander
, roughly chopped
Add just before serving
For colour and fresh flavour

Liquid

250 ml Boiling water
Added during cooking; reduce from stovetop recipe as slow cooker retains moisture

Method

1
Pat the diced lamb dry with kitchen paper. Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the lamb cubes on all sides until deep golden (approximately 8–10 minutes total). This develops flavour. Transfer the browned lamb to your slow cooker.
~12 mins
Tip: Browning is essential for depth of flavour, even when using a slow cooker
2
In the same pan, reduce heat to medium and add the ghee. Add the whole spices: cloves, cardamom pods, cinnamon stick, and bay leaf. Toast for 1–2 minutes until fragrant. Add the panch phoron and toast for another 30 seconds.
~2 mins
Tip: Toasting releases essential oils and enhances flavour
3
Add the garlic paste and ginger paste to the pan, stirring continuously to combine with the oil and spices. Cook for 1 minute until fragrant.
~1 min
4
Reduce heat slightly. Add all the ground spices: Kashmiri chilli powder, red chilli powder, curry powder, coriander powder, cumin powder, turmeric powder, and kasoori methi. Stir well to combine and form a fragrant paste. Cook for 1–2 minutes, stirring constantly to prevent the spices catching on the bottom of the pan.
~2 mins
Tip: This spice-blooming step is crucial for a rich, balanced curry flavour
5
Stir in the concentrated tomato puree and fresh tomato puree, mixing thoroughly to combine with the spice paste until you have a rich, brick-red sauce.
~2 mins
6
Pour the contents of the pan (spices, pastes, and tomato sauce) over the browned lamb in the slow cooker. Stir well to coat the meat evenly with the sauce.
~3 mins
7
Pour the boiling water into the slow cooker and stir to combine. Add the green chillies. Season with salt (start with 1 tsp; you can adjust to taste later).
~2 mins
Tip: Boiling water helps the slow cooker reach optimal temperature more quickly
8
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The lamb should be fall-apart tender and the sauce rich and glossy.
~8 hrs
Tip: Choose your setting based on time available. Low produces more tender meat; High works if time is short
9
About 15 minutes before serving, add the cherry tomatoes and the garam masala powder (if not already added during cooking). Stir gently to combine.
~15 mins
Tip: Adding fresh tomatoes late preserves their texture and bright flavour
10
Taste and adjust salt and spice level as needed. Remove the whole spices (cloves, cardamom, cinnamon, bay leaf, and green chilli pieces) if desired, or leave them in for traditional presentation—diners simply move them to the side of their plate.
~5 mins
11
Transfer to a serving dish or individual bowls. Garnish with freshly chopped coriander. Serve hot with steamed basmati rice, naan bread, or roti.
~5 mins
Tip: Fresh coriander adds brightness and a professional curry house finish

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes. Shoulder, neck fillet, or leg all work well. Aim for cuts with some marbling for tenderness after slow cooking. Avoid very lean cuts, which can become dry. Chunks should be roughly 3–4 cm for even cooking

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