Name: Easy Slow Cooked Indian Lamb Curry (Rogan Josh)
Prep time: 20 min
Cook time: PT-487345H27M19S
Total time: PT-487345H27M19S
Cuisine: Indian
Ingredients: 1 large brown onion; 4 cloves garlic; 1 thumb-sized piece of ginger; 400g chopped tomatoes; 250ml chicken stock; 1 tsp ground cinnamon; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp turmeric; 400ml coconut milk; 1 tbsp dark soy sauce; 1.2kg leg of lamb, cut into chunks; 100g spinach; Fresh coriander, for garnish; Greek yogurt (optional, for serving); Naan bread (optional, for serving)

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Short description

I crafted this recipe to bring together bold Indian spices and the tenderness of slow-cooked lamb. The rich, fragrant sauce made with coconut milk and tomatoes wraps around each piece of meat, creating a warming, hearty dish that’s both luxurious and comforting.

Easy Slow Cooked Indian Lamb Curry (Rogan Josh)

Why You’ll Love This Recipe

I love how effortlessly this comes together in the slow cooker. The lamb becomes meltingly tender, soaking up all the rich flavors from the cinnamon, cumin, turmeric, and curry powder. Coconut milk adds a creamy finish that smooths out the spices beautifully. It’s the kind of dish I serve with naan and rice—or even on its own when I want something really satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brown onion
Garlic
Ginger
Chopped tomatoes
Chicken stock
Ground cinnamon
Curry powder
Ground cumin
Turmeric
Coconut milk
Dark soy sauce
Leg of lamb (cut into chunks)
Spinach
Fresh coriander
Greek yogurt (optional, for serving)
Naan bread (optional, for serving)

Directions

Prepare the base — I blend the onion, garlic, and ginger with about 250 ml of water until smooth, then transfer it to a pot.
Cook the base — I simmer it on low with the lid on for 15 minutes. Then I add oil and cook it uncovered until it turns a deep golden brown.
Brown the lamb — I stir in the lamb pieces and cook until they start to brown, usually about 8–10 minutes.
Add spices and liquids — I mix in chopped tomatoes, chicken stock, cinnamon, curry powder, cumin, and turmeric. I bring everything to a boil, then let it simmer covered.
Finish the curry — Once the lamb is tender, I stir in coconut milk and soy sauce, bring it back to a simmer, then turn off the heat. I add spinach, cover it, and let it wilt for 5 minutes. I top it off with fresh coriander and serve it with rice and naan.

Servings and timing

This recipe serves 4 to 6 people.

In a slow cooker, I cook it on Low for 6–8 hours or High for 3.5–4 hours.
On the stovetop, I let it simmer gently for about 1 hour and 45 minutes, stirring occasionally until the lamb is fork-tender.

Variations

I sometimes swap the spinach for kale or Swiss chard for a different texture.
Adding vegetables like aubergine or bell peppers makes it even heartier.
Using curry paste instead of dry spices gives it a deeper tomato base.
When I want a dairy-free version, I skip the yogurt and use a splash more coconut milk instead.
For a meat-free option, I like using paneer or chickpeas in place of lamb.

Storage / reheating

I store leftovers in the fridge for up to 4 days, and it tastes even better the next day. For longer storage, I freeze portions for up to 3 months. To reheat, I thaw overnight (if frozen) and warm it gently on the stovetop or in the microwave until hot all the way through.

FAQs

Can I skip browning the lamb?

Yes, but I find browning adds a richer flavor. When I’m short on time, I’ve skipped it, and it still turns out delicious—just a bit less intense in taste.

How do I adjust the spice level?

To make it milder or spicier, I simply change the amount of curry powder or add a pinch of chili flakes. It’s easy to tailor to my mood or who I’m serving.

Can I make it vegetarian?

Absolutely. I replace the lamb with chickpeas, paneer, or even tofu. The sauce holds up beautifully with plant-based proteins.

How do I prevent the curry from being too oily?

I trim excess fat off the lamb before cooking. If oil rises to the top after cooking, I just skim it off before serving.

Does this curry taste better the next day?

Yes! I always find the flavors deepen overnight. That’s why I love making a big batch—I look forward to leftovers.

Conclusion

This slow-cooked lamb curry is one of those recipes I come back to again and again. It’s bold, comforting, and incredibly easy to make. Whether I’m serving it for a cozy family dinner or meal-prepping for the week, it never fails to impress.