Description
This easy slow-cooked Indian Lamb Curry, also known as Rogan Josh, combines tender chunks of leg of lamb with a fragrant blend of spices, coconut milk, and spinach. Cooked to perfection in a slow cooker or on the stovetop, it offers a rich, comforting meal that’s perfect served with naan and rice.
Ingredients
Scale
Spices and Seasonings
- 1 tsp ground cinnamon
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tbsp dark soy sauce
Produce
- 1 large brown onion
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 400g chopped tomatoes
- 100g spinach
- Fresh coriander, for garnish
Liquids
- 250ml chicken stock
- 400ml coconut milk
- About 250ml water (for blending)
Meat
- 1.2kg leg of lamb, cut into chunks
Optional
- Greek yogurt (for serving)
- Naan bread (for serving)
Instructions
- Prepare the base mixture: Blend the onion, garlic, and ginger with about 250ml of water until smooth, then transfer the mixture to a pot.
- Simmer the base: Cook the blended mixture on low heat with the lid on for 15 minutes to allow flavors to develop.
- Brown the base: Add a small amount of oil and cook the mixture uncovered until the base turns a deep golden brown, enhancing the depth of flavor.
- Brown the lamb: Add the lamb chunks to the pot and cook for 8 to 10 minutes until they are nicely browned on all sides.
- Add tomatoes and spices: Stir in the chopped tomatoes, chicken stock, ground cinnamon, curry powder, cumin, and turmeric. Bring the mixture to a boil, then reduce heat and cover to simmer.
- Slow cook the curry: Transfer the curry to a slow cooker and cook on Low for 6–8 hours or on High for 3.5–4 hours. Alternatively, simmer covered on the stovetop for 1 hour 45 minutes until the lamb is tender.
- Incorporate coconut milk and soy sauce: Stir in the coconut milk and dark soy sauce, bring back to a gentle simmer, then turn off the heat.
- Add spinach: Add the spinach to the pot, cover, and let it wilt for 5 minutes.
- Serve: Garnish with fresh coriander and serve hot with rice and naan bread. Optionally, add a dollop of Greek yogurt for creaminess.
Notes
- For a more intense flavor, allow the curry to rest for an hour before serving.
- You can substitute chicken stock with vegetable stock for a different flavor profile.
- Adjust the spice levels by increasing or reducing the amount of curry powder and chili if desired.
- Leftovers taste even better the next day after the flavors have melded.
- Greek yogurt adds a cooling contrast and creamy texture if served on the side.
