Description
A rich, slow-cooked Indian lamb curry (Rogan Josh) infused with bold spices, coconut milk, and tomatoes, creating a tender and comforting dish perfect for family dinners or meal prep.
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)
Instructions
- Blend the onion, garlic, and ginger with about 250 ml of water until smooth and transfer to a pot.
- Simmer the mixture on low with the lid on for 15 minutes.
- Add oil and cook uncovered until the base turns deep golden brown.
- Stir in the lamb pieces and cook for 8–10 minutes until browned.
- Add chopped tomatoes, chicken stock, cinnamon, curry powder, cumin, and turmeric. Bring to a boil, then simmer covered.
- Cook in a slow cooker on Low for 6–8 hours or High for 3.5–4 hours, or simmer on stovetop for 1 hour 45 minutes until lamb is tender.
- Stir in coconut milk and soy sauce, bring back to a simmer, then turn off heat.
- Add spinach, cover, and let wilt for 5 minutes.
- Top with fresh coriander and serve with rice and naan.
Notes
- Can substitute spinach with kale or Swiss chard.
- To make it dairy-free, omit yogurt and add more coconut milk.
- Chickpeas or paneer can replace lamb for a vegetarian version.
- Flavors deepen if made ahead and reheated the next day.
- Trim lamb fat to reduce oiliness in the final dish.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (slow cooker) or 1 hour 45 minutes (stovetop)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 490
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
