Description
A rich and flavorful Indian lamb curry slow-cooked to tender perfection, infused with aromatic spices and creamy coconut milk. This Rogan Josh recipe blends traditional spices with slow cooking techniques to create a comforting, restaurant-quality curry that’s perfect served with rice and naan.
Ingredients
Scale
Main 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
Optional for Serving
- Greek yogurt
- Naan bread
Instructions
- Blend Aromatics: Blend the onion, garlic, and ginger with about 250 ml of water until smooth, then transfer the mixture to a pot.
- Simmer Base: Simmer the blended mixture on low heat with the lid on for 15 minutes to develop flavor.
- Brown the Base: Add oil to the pot and cook the mixture uncovered until the base turns a deep golden brown, intensifying the taste.
- Brown the Lamb: Stir in the lamb chunks and cook for 8–10 minutes until they are browned on all sides.
- Add Spices & Liquids: Add chopped tomatoes, chicken stock, ground cinnamon, curry powder, ground cumin, and turmeric. Bring everything to a boil, then reduce heat and simmer covered.
- Slow Cook Lamb: Cook the curry in a slow cooker on Low for 6–8 hours or on High for 3.5–4 hours. Alternatively, simmer on the stovetop for 1 hour 45 minutes until the lamb is tender and flavorful.
- Add Coconut Milk & Soy Sauce: Stir in the coconut milk and dark soy sauce, bring the curry back to a gentle simmer, then turn off heat.
- Wilt Spinach: Add the spinach, cover the pot, and let it wilt for 5 minutes, incorporating freshness into the dish.
- Garnish and Serve: Top the curry with fresh coriander and serve it alongside steamed rice and naan bread for a complete meal. Optionally, add a dollop of Greek yogurt for creaminess.
Notes
- For a richer flavor, brown the lamb well before slow cooking.
- Using a slow cooker allows the lamb to become tender and absorb all the spices deeply.
- You can substitute chicken stock with vegetable stock to make the dish less rich but still flavorful.
- Adjust the spice levels by modifying the curry powder amount according to your preference.
- This dish freezes well; store leftovers in an airtight container for up to 3 months.
