Slow Cooker Lamb Rogan Josh
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
2 people
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Calories
452 kcal
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Course
Main Course
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Cuisine
Indian
Slow Cooker Lamb Rogan Josh
Description
This Slow Cooker Lamb Rogan Josh begins with browning lamb fillet pieces in butter to seal in juices, followed by gently cooking diced shallots, crushed garlic, and freshly grated ginger with the lamb to build a flavor base. A blend of ground spices—coriander, turmeric, garam masala, cumin—and chilli powder is stirred in to toast briefly, releasing essential oils that deepen the dish’s aroma.
Adding vegetable stock and canned chopped tomatoes creates a rich braising liquid in which the lamb simmers for hours in a slow cooker. This long, gentle cooking results in lamb that is tender but still intact rather than falling apart. Near the end, fresh spinach is stirred in to wilt and incorporate greens, and Greek yogurt is added just before serving to impart creaminess while taming spice heat.
The curry pairs well with rice and offers a gently spiced yet richly flavored dish showcasing lamb and fragrant spices. The balanced use of spices and ingredients allows flexibility, and substitution suggestions include different greens, meats, or additions like mushrooms and lentils. Uniformly sized lamb chunks ensure even cooking.
Serving notes suggest using the 0% fat Greek yogurt for lightness, though cream could be used to increase richness. You can also shred the lamb into a pulled consistency if preferred, but the recipe favors chunked lamb for texture.
Ingredients
- 1 tablespoon butter
- 350 g lamb fillet cut into chunks
- 2 garlic crushed, clove
- 6 shallot diced
- 1 tablespoon ginger finely grated, fresh
- 1 teaspoon ground coriander
- 0.5 teaspoon Turmeric ground
- 1 teaspoon garam masala
- 1 teaspoon cumin ground
- 0.5 teaspoon chilli powder (more if you like it spicy)
- 150 ml vegetable stock
- 200 g tomato canned, chopped
- 125 g spinach
- 3 tablespoon Greek yogurt 0% fat free
Instructions
- Heat 1 tablespoon Butter in a pan and then add 350 g Lamb fillet. Gently cook for a couple of minutes, until browned.
- Put 6 Shallots, 2 Garlic clove and 1 tablespoon Fresh ginger into the pan with the lamb and gently cook for 3 minutes.
- Add 1 teaspoon Ground coriander, 0.5 teaspoon Ground turmeric, 1 teaspoon Garam masala, 1 teaspoon ground cumin and 0.5 teaspoon Chilli powder Stir and cook for one minute.
- Add 150 ml Vegetable stock and 200 g Chopped tomatoes and cook for 2 minutes.
- Pour the lamb mixture into the slow cooker, put the lid on and cook on low for 8 hours or high for 4 hours. 10 minutes before it is finished, stir through 125 g Spinach and replace the lid. Before serving, stir in 3 tablespoon 0% Fat Free Greek yogurt.
- Serve with rice.
Notes
- Spinach can be substituted with kale, cabbage, or chard.
- Cut lamb into about 4 cm cubes to ensure even cooking and prevent falling apart.
- Lamb fillet is used here, but supermarket or butcher lamb chunks work as time-saving alternatives; chicken or beef can also replace lamb.
- For richer sauce, single cream can replace fat-free yogurt.
- You can reduce meat quantity by half and add mushrooms and red lentils for bulk.
- Chunks can be shredded after cooking for pulled lamb curry texture, though tender chunks are preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1portion (no rice) | |
| Calories | 452kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 47g | 94% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 67mg | 3% |
| Potassium | 802mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 4750IU | 95% |
| Vitamin C | 34.7mg | 39% |
| Calcium | 140mg | 14% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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