Description
This Easy Slow Cooked Indian Lamb Curry, known as Rogan Josh, is a flavorful, tender lamb dish simmered slowly to develop rich, aromatic spices. Featuring a blend of cinnamon, curry powder, cumin, and turmeric, combined with creamy coconut milk and fresh spinach, this recipe delivers an authentic taste of Indian cuisine perfect for a comforting meal served with rice and naan bread.
Ingredients
Scale
Spice Paste
- 1 large brown onion
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 250ml water (for blending)
Main Ingredients
- 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
Optional for Serving
- Greek yogurt
- Naan bread
Instructions
- Prepare the spice paste: Blend the brown onion, garlic, and ginger with about 250 ml of water until smooth. Transfer this mixture to a pot to begin building the curry base.
- Simmer the paste: Cover the pot and simmer on low heat for 15 minutes. This step develops the depth of flavor and softens the raw ingredients.
- Brown the base: Add oil to the pot and cook the paste uncovered over medium heat until the base turns a deep golden brown, which intensifies the curry’s flavor.
- Brown the lamb: Add the lamb pieces to the pot and cook for 8 to 10 minutes until they are nicely browned on all sides, locking in juices and flavor.
- Add spices and liquids: Stir in the chopped tomatoes, chicken stock, ground cinnamon, curry powder, cumin, and turmeric. Bring the mixture to a boil, then reduce heat to a simmer and cover the pot.
- Slow cook the lamb: Transfer the curry to a slow cooker and cook on Low for 6 to 8 hours or on High for 3.5 to 4 hours until the lamb is tender. Alternatively, you may simmer on the stovetop for approximately 1 hour and 45 minutes until tender.
- Finish the curry: Stir in the coconut milk and soy sauce, bring it back to a gentle simmer, then turn off the heat to avoid curdling the coconut milk.
- Wilt the spinach: Add the spinach to the pot, cover, and allow it to wilt gently for 5 minutes, incorporating freshness and color.
- Serve: Garnish with fresh coriander and serve the curry hot with rice and naan bread. Optionally, add a dollop of Greek yogurt for creaminess.
Notes
- Slow cooking enhances the tenderness and flavor complexity of the lamb.
- If you prefer a quicker method, simmering on the stovetop is suitable but may lack the tenderness from slow cooking.
- Dark soy sauce adds color and umami; if unavailable, tamari or regular soy sauce can be used with slightly less quantity to control saltiness.
- Greek yogurt is optional but adds a nice creamy tang to balance the spices.
- For a vegetarian alternative, substitute lamb with hearty vegetables or paneer and adjust cooking times accordingly.
