Slow Cooker Lamb Rogan Josh

This Slow Cooker Lamb Rogan Josh is a fragrant, tender Indian curry with succulent lamb in a rich, spicy tomato-yogurt sauce. Effortless and aromatic, it’s perfect with rice or naan for a cozy, flavorful meal.

Why You’ll Love This Recipe

This Slow Cooker Lamb Rogan Josh is a love letter to Indian cuisine, delivering melt-in-your-mouth lamb in a deeply aromatic, spiced tomato-yogurt sauce without hours at the stove. The slow cooker transforms tough lamb shoulder into tender perfection, infused with warm notes of cardamom, cloves, and Kashmiri chili for authentic flavor. It’s a restaurant-quality dish that’s surprisingly easy, ideal for weeknight dinners or special gatherings. The creamy yogurt balances the heat, while vibrant spices fill your kitchen with irresistible aromas. Serve with fluffy basmati rice or warm naan—this curry is gluten-free, freezer-friendly, and even tastier the next day.

Recipe Tips and Tricks

• Sear Lamb First: Browning adds depth and locks in juices; don’t skip it.
• Use Kashmiri Chili: Vibrant color, mild heat; paprika as substitute.
• Stir Yogurt Gradually: Room temp yogurt prevents curdling in sauce.
• Adjust Spice: Taste sauce before cooking; add chili for heat.
• Skim Fat: Spoon off excess grease for cleaner flavor.
• Add Veggies Late: Potatoes or carrots in last 2 hours keep texture.
• Finish with Cilantro: Fresh herbs brighten the rich curry.
• Double Batch: Use 6-quart slow cooker for meal prep or crowds.

Yield: 6 Servings

Slow Cooker Lamb Rogan Josh

Print

Tender lamb in spiced tomato-yogurt sauce—slow-cooked for rich, aromatic curry.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

• ½ cup plain full-fat yogurt
• 1 can (15 oz) crushed tomatoes
• 1 cup chicken broth
• 1 large onion, finely chopped
• 1 tbsp ground coriander
• 1 tbsp Kashmiri chili powder
• 1 tsp ground cumin
• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp fresh cilantro, chopped
• 2 tbsp ghee or vegetable oil
• 2 tbsp ginger-garlic paste
• 4 cardamom pods
• 4 whole cloves
• Salt to taste

Instructions

1. Season Lamb: Pat lamb cubes dry; season with salt and pepper for flavor foundation.
2. Sear Lamb: Heat ghee in skillet; brown lamb 2-3 minutes per side—adds rich depth.
3. Sauté Aromatics: In same skillet, cook onion 5 minutes until golden; add ginger-garlic paste 1 minute.
4. Bloom Spices: Stir in chili powder, cumin, coriander, cardamom, cloves; cook 30 seconds until fragrant.
5. Add Tomatoes: Mix in crushed tomatoes; cook 3 minutes until thickened slightly.
6. Combine in Slow Cooker: Transfer mixture to 6-quart slow cooker; add broth and stir.
7. Add Lamb: Nestle seared lamb into sauce; ensure cubes are mostly submerged.
8. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until lamb is tender.
9. Stir in Yogurt: Off heat, slowly stir in yogurt to avoid curdling; let rest 10 minutes.
10. Serve: Garnish with cilantro; serve with rice, naan, or roti for a cozy feast.

Notes

• Use a 6-quart slow cooker for even cooking and sauce coverage.
• For thicker sauce, simmer on HIGH with lid off for 15 minutes at end.
• Leftovers make excellent wraps or curry bowls with fresh veggies.
• Freeze in portions; add fresh yogurt and cilantro when reheating.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 559Total Fat 43gSaturated Fat 14gUnsaturated Fat 29gCholesterol 130mgSodium 5429mgCarbohydrates 7gFiber 3gSugar 2gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Lamb Shoulder (2 lbs): Boneless, cubed; fatty cut for tenderness and flavor.
• Yogurt (½ cup, plain, full-fat): Adds creaminess; Greek yogurt for thickness.
• Tomatoes (1 can, 15 oz, crushed): Provides tangy base; fresh tomatoes work too.
• Onion (1 large, finely chopped): Sweetens sauce; yellow or red for depth.
• Ginger-Garlic Paste (2 tbsp): Freshly minced for bold aroma; jarred as backup.
• Kashmiri Chili Powder (1 tbsp): Mild heat, vibrant color; paprika + cayenne substitute.
• Spices (cardamom 4 pods, cloves 4, cumin 1 tsp, coriander 1 tbsp): Whole for intensity; ground for convenience.
• Ghee or Oil (2 tbsp): Ghee for authenticity; vegetable oil for neutrality.
• Chicken Broth (1 cup): Enhances sauce; low-sodium for control.
• Fresh Cilantro (2 tbsp, chopped): Bright garnish; parsley if preferred.

Variations and Substitutions

• Protein Swap: Use beef chuck, chicken thighs, or chickpeas for vegetarian.
• Spice Level: Reduce chili powder to 1 tsp for milder flavor.
• Creamy Twist: Add ¼ cup coconut milk or cream at end.
• Low-Carb: Skip potatoes; serve with cauliflower rice.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Veggie Boost: Add diced potatoes, carrots, or peas halfway.
• Instant Pot: Sauté, pressure cook 30 min, natural release 10 min.
• Milder Spices: Use garam masala (1 tsp) instead of whole spices.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of water; microwave gently.

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Until you can read, Slow Cooker Korean Beef Taco Filling