This Slow Cooker Lamb Rogan Josh is an easy homemade alternative to ordering an Indian takeaway. Tender chunks of lamb are cooked low and slow in a rich, gently spiced tomato sauce, with spinach and a little Greek yogurt stirred in at the end. Just 10 minutes of preparation and the slow cooker does the rest.
My husband is a HUGE fan of lamb. Me, not so much. But let me tell you that this slow cooker lamb curry totally changed my mind. The lamb just melts in your mouth and it's such a good curry that makes a change from the normal chicken curry.
It's also really easy to make. I can get everything ready earlier in the day, carry on with the school run and all the usual chaos, and come back to a delicious lamb curry that's ready for dinner.
The combination of garlic, ginger, warming spices and tender lamb makes this a really comforting meal, and you don't even need a jar of curry paste.
Recipe update: This recipe was originally published on 29 September 2016 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you love an easy homemade curry, try our slow cooker beef curry or creamy lamb korma too.
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Jump to:
- Why You'll Love It
- Recipe Overview
- What is Lamb Rogan Josh?
- Ingredients and Substitutions
- What is the Best Lamb for Slow Cooker Lamb Rogan Josh?
- How to Make Slow Cooker Lamb Rogan Josh
- How To Get Your Lamb Rogan Josh to Taste More Like a Takeaway
- Variations
- What To Serve with Slow Cooker Lamb Rogan Josh
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Lamb Recipes
- Recipe
- Feedback
Why You'll Love It
- An easy takeaway alternative - All the flavour of a comforting homemade lamb curry without needing to order in.
- Just 10 minutes of prep - Once the ingredients are in the slow cooker, there's very little else to do.
- Tender, slow-cooked lamb - Cooking low and slow allows the meat to become wonderfully tender and soak up the flavours of the sauce.
- Made with everyday spices - No need for a specialist curry paste or lots of difficult-to-find ingredients.
- Great for batch cooking - This slow cooker lamb curry freezes well, making it perfect for getting ahead with dinner.
Recipe Overview
- Prep time: 10 minutes
- Cooking time: 8 hours on Low or 4 hours on High
- Servings: 2 (easily doubled for 4)
- Difficulty: Easy - a little frying first, then the slow cooker does the work.
- Flavour: A gently spiced, tomato-based lamb curry with warming spices and a creamy yogurt finish.
- Best served with: Pilau rice, naan bread and cucumber raita.
- Make ahead: Great for batch cooking and freezer-friendly for up to 3 months.
What is Lamb Rogan Josh?
Lamb rogan josh is a popular Indian curry known for its rich red sauce and warming, aromatic spices. It is particularly associated with Kashmiri cooking, although there are lots of different versions.
You might also see rogan josh called roghan ghosht, another name for this traditional Kashmiri meat curry. Traditional Kashmiri rogan josh is different from the tomato-based curry that many of us know from British Indian takeaways.
This is our easy, takeaway-inspired version, adapted for the slow cooker. It uses a mixture of ground spices, tomatoes, garlic and ginger, with yogurt added at the end for creaminess.
It's a lovely alternative to a takeaway when you want something comforting and full of flavour, without spending ages in the kitchen.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Lamb - We used lamb fillet, cut into chunks. You can also buy ready-diced lamb to save preparation time. Lamb shoulder and neck are good options for slow cooking, although they have different fat contents and may need different cooking times.
- Shallots - These add a gentle sweetness to the curry sauce. We use six small shallots, which are roughly equivalent to one medium onion. You can use a normal onion instead.
- Garlic and ginger - These create the base flavour of the curry. Freshly crushed garlic and grated ginger are lovely, but frozen or jarred versions are useful shortcuts.
- Spices - Our homemade spice mixture contains ground coriander, turmeric, cumin, garam masala and chilli powder. It's a simple combination of warming spices that you can adjust to your taste.
- Tomatoes - We like using good-quality tinned plum tomatoes, chopped up, as they often give a richer sauce. Chopped tomatoes are convenient too, but some cheaper tins contain more liquid, which can make the curry watery.
- Stock - We use vegetable stock, but chicken or beef stock can also work. Choose a reduced-salt stock where possible so you can control the seasoning.
- Spinach - This is an easy way to add some greens to the curry. You could use kale or chard instead, or add some peas.
- Greek yogurt - We use 0% fat Greek yogurt to make the finished curry a little creamier and balance the spices. Full-fat Greek yogurt also works, or you could use single cream for a richer sauce.
- Butter - Used to brown the lamb and soften the shallots. You could use a little oil instead, or ghee for a richer flavour.
More ways to adapt this recipe can be found in the Variations section below.
What is the Best Lamb for Slow Cooker Lamb Rogan Josh?
Lamb shoulder is an excellent choice for slow cooker curries. Its fat and connective tissue help it become tender during long cooking. Lamb neck is another flavourful option.
Lamb fillet is what we used in this recipe. It gives lovely tender chunks of meat, although it's usually more expensive than shoulder or stewing lamb.
Ready-diced lamb is a convenient shortcut, but check which cut you're buying, as cooking times can vary.
Whichever cut you choose, aim for evenly sized chunks of about 4cm (1.5 inches) so they don't break apart in the sauce.
Our cooking times are based on lamb fillet. Shoulder or neck may need longer, so always check that the meat is tender before serving.
How to Make Slow Cooker Lamb Rogan Josh
- Brown the lamb: Heat the butter in a large frying pan over a medium-high heat. Add the diced lamb and cook for a couple of minutes until browned on the outside.
- Add the shallots, garlic & ginger: Add the chopped shallots, crushed garlic and grated ginger. Cook gently for 3 minutes until the shallots have started to soften.
- Add the spices: Add the ground coriander, turmeric, garam masala, cumin and chilli powder. Stir everything together and cook for 1 minute until fragrant, making sure the spices don't burn.
- Add the stock & tomatoes: Pour in the stock and add the tinned tomatoes. Stir well, scraping any browned bits from the bottom of the pan, and cook for 2 minutes.
- Cook: Transfer the lamb and sauce to the slow cooker. Put the lid on and cook on Low for 8 hours or High for 4 hours, until the lamb is tender. Cooking times can vary depending on your slow cooker and the cut of lamb used.
- Add the spinach: About 10 minutes before the end of cooking, stir through the spinach and replace the lid until it has wilted.
- Make it creamy: Turn off the slow cooker and allow the bubbling to settle. Stir through the Greek yogurt until combined. Taste and adjust the seasoning if necessary, then serve with rice and your favourite curry sides.
How To Get Your Lamb Rogan Josh to Taste More Like a Takeaway
One of the best things about making a curry at home is being able to adjust it to exactly how you like it.
This recipe is designed to be simple and lighter than some richer restaurant-style versions, but there are a few ways to build even more flavour.
Brown the lamb first. This is the step I wouldn't skip if I had the time. Browning adds extra savoury flavour to the meat and sauce.
Cook the spices briefly. Heating the ground spices with the shallots, garlic and ginger helps release their flavour before the long slow cook.
Add a little tomato purée. For a deeper tomato flavour and slightly thicker sauce, try stirring in a tablespoon of tomato purée when cooking the spices. This is an optional addition rather than part of our original recipe.
Experiment with paprika. A little sweet paprika adds colour and another layer of flavour without making the curry particularly spicy. Kashmiri chilli powder is another option if you can find it, but check the heat level first.
Season at the end. Different brands of stock and tomatoes contain different amounts of salt. Taste the finished curry before serving and adjust the seasoning rather than automatically adding more chilli.
Make it richer. A little ghee instead of butter, or single cream instead of fat-free yogurt, will give the finished sauce a richer flavour. This will also change the nutritional information.
For me, the balance is important. I want plenty of flavour, but I also want a recipe that's easy enough to make on a normal weekday without having to spend an hour preparing ingredients.
Variations
This slow cooker lamb curry is easy to adapt depending on what you already have in the fridge and cupboards.
Make it milder: Reduce the chilli powder or leave it out and add a little sweet paprika instead. The garam masala, cumin and coriander will still give the curry plenty of flavour.
Make it spicier: Add extra chilli powder, a little cayenne pepper or some fresh chopped chilli. Start with a small amount and add more to taste, particularly if cooking for children.
Add more vegetables: Peppers, courgette and aubergine are all delicious additions, although they aren't traditional ingredients. Add firmer vegetables earlier and softer vegetables towards the end so they don't become too mushy.
Use different greens: Swap the spinach for kale, cabbage or chard. Tougher greens may need longer to soften than spinach.
Use coconut milk: You can swap the Greek yogurt for coconut milk for a dairy-free finish, as long as you use oil rather than butter too. This changes the flavour and makes the sauce a little different from a traditional rogan josh.
Add potatoes: A drained tin of new potatoes is an easy addition if you want to make the curry more filling without cooking rice separately.
Try different meat: Beef suitable for slow cooking can work with similar techniques, although it may need a different cooking time. Chicken can also be used, but it shouldn't automatically be cooked for the same time as lamb, especially when using chicken breast.
What To Serve with Slow Cooker Lamb Rogan Josh
My favourite way to serve slow cooker lamb rogan josh is with rice and something to mop up all that lovely curry sauce.
We often serve it with turmeric rice, which adds colour and extra flavour without much effort. If you're making a full homemade takeaway-style meal, our pilau rice is another delicious option.
For something really simple on a busy evening, you could make perfect microwave rice or oven cooked rice. Our cilantro lime rice adds a fresher flavour if you fancy something different.
Of course, no homemade curry night is complete without some bread to scoop up the sauce. Our easy homemade flatbread is a favourite because it's so simple to make. You could also try easy naan bread or peshwari naan for something a little sweeter.
I also like to serve something cooling and fresh alongside a curry. Our cucumber raita takes just a couple of minutes to prepare and is especially good if you've made the curry a little spicy. Our cucumber tomato salad is another easy option.
For a proper takeaway-at-home spread, add a spoonful of homemade mango chutney or coriander chutney. You could even serve some masala chips on the side if you're going all out for curry night.
Storage
Store: Allow the lamb rogan josh to cool quickly and transfer it into an airtight container. Refrigerate within two hours of cooking and eat within 48 hours. We often portion the curry into individual containers so there's an easy meal ready for another day.
Freeze: This is a great recipe for batch cooking. Once cooled, transfer the curry to freezer-safe containers and freeze for up to 3 months for best quality. If you're making a batch specifically for the freezer, you can leave the yogurt out and add it when reheating for a smoother sauce.
Defrost: Leave the curry to defrost thoroughly in the fridge overnight.
Reheat: Reheat the curry in a saucepan over a medium heat, stirring occasionally, or in the microwave, stirring partway through. Make sure it is steaming hot all the way through before serving. Only reheat leftovers once.
Rice: If you are serving the curry with rice, store the rice separately. Cool cooked rice quickly, ideally within one hour, refrigerate it and eat it within 24 hours. Reheat rice only once.
Dannii's Top Tips
- Don't cut the lamb too small. Aim for evenly sized chunks of about 4cm (1.5 inches). Smaller pieces can break apart during the long cooking time.
- Don't add too much liquid. Slow cookers retain moisture, so the sauce won't reduce as much as a curry cooked on the hob. Stick to the recipe quantities and use good-quality tinned tomatoes.
- Add the yogurt at the end. Stir it in after switching off the heat, rather than leaving it cooking for hours. This reduces the chance of the yogurt splitting.
- Be careful with chilli powder. UK chilli powder is generally ground dried chillies, whereas some American products labelled chilli powder contain a milder blend of spices. Adjust the amount according to the product you're using.
- Double it for more people. The recipe currently serves two, but you can double the ingredient quantities to serve four. Use an appropriately sized slow cooker and check that the lamb is tender before serving.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce is too watery | Slow cookers retain moisture, and lamb and tomatoes release liquid. | Simmer some sauce in a saucepan to reduce, or stir in a cornflour slurry to thicken. |
| Curry tastes bland | Not enough seasoning or spices haven't developed their flavour. | Adjust salt, add a little garam masala or tomato purée, and extra chilli if needed. |
| Lamb is tough | Tougher cuts haven't cooked long enough, or lean cuts are overcooked. | Cook shoulder or neck until fork-tender. Avoid overcooking lean lamb. |
| Yogurt has split | Yogurt was added while the sauce was too hot. | Turn off the heat, allow bubbling to settle, then gradually stir in the yogurt. |
Frequently Asked Questions
Rogan josh is generally an aromatic, mildly to moderately spicy curry, although the heat varies depending on the recipe. Our version uses a small amount of chilli powder, but you can increase or decrease it depending on your preference. If you're cooking for children or anyone who prefers a milder curry, use less chilli and let everyone add extra heat at the table.
No, you can add the lamb and the other ingredients straight to the slow cooker if you're short on time. However, I recommend browning it first if you can. It develops extra flavour and only adds a few minutes to the preparation. If you skip browning, the curry will still cook, but the sauce may have a slightly different flavour.
Yes. Diced lamb shoulder is a good choice for slow cooking because the connective tissue softens during the long cooking time. Trim any large pieces of excess fat and cut the shoulder into fairly even chunks. Keep cooking until the lamb is fork-tender, as it may need longer than the lamb fillet used in our original recipe.
Lamb shanks can work well in a slow-cooked curry, although they need different preparation and may take longer to become tender. Allow for the bone when calculating portions, and make sure your slow cooker is large enough. Cook until the meat is tender and comes away from the bone easily.
Yes, although I wouldn't cook already-cooked lamb for the full 8 hours. Instead, prepare the curry sauce separately and let it develop its flavour, then add the chopped cooked lamb towards the end, just long enough to reheat it thoroughly.
Yes. If you don't have the separate spices, you can use a good-quality rogan josh curry paste instead. A couple of heaped tablespoons is a useful starting point for the original two-serving recipe, but check the instructions on the jar, as the strength and salt content vary between brands. Stir the paste into the lamb and shallots before adding the tomatoes and stock.
Yes. You can leave the yogurt out for a more tomato-based sauce, or substitute some coconut milk or a dairy-free yogurt alternative. If you're avoiding dairy completely, remember to replace the butter with oil as well.
Absolutely. You can prepare the ingredients ahead of time or cook the entire curry in advance. In fact, curries often taste even better the next day as the flavours have had time to develop. Cool the curry quickly, store it in the fridge and reheat it thoroughly when you're ready to eat.
That depends on the ingredients, portion size and what you serve alongside it. Our homemade version contains protein from the lamb, added vegetables from the spinach, and a sauce made with tomatoes and spices. We use 0% fat Greek yogurt rather than cream. Making the curry at home also means you can control the amount of added fat, salt and chilli. Lamb cuts vary in fat content, so the nutritional values will depend on the specific meat you use.
More Lamb Recipes
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Recipe
Slow Cooker Lamb Rogan Josh
Recipe Video
Ingredients
- 1 tablespoon of Butter
- 350 g (12 ⅓ oz) of Lamb fillet - cut into chunks
- 2 Garlic cloves - crushed
- 6 Shallots - diced
- 1 tablespoon of Fresh ginger - finely grated
- 1 teaspoon of Ground coriander
- ½ teaspoon of Ground turmeric
- 1 teaspoon of Garam masala
- 1 teaspoon of ground cumin
- ½ teaspoon of Chilli powder - (more if you like it spicy)
- 150 ml (⅔ cup) of Vegetable stock
- 200 g (7 oz) of Chopped tomatoes - canned
- 125 g (4 cups) of Spinach
- 3 tablespoons of 0% fat Greek yogurt
Instructions
- Brown the lamb: Heat 1 tablespoon of Butter in a large frying pan over a medium-high heat. Add 350 g of Lamb fillet (diced) and cook for a couple of minutes until browned on the outside.
- Add the shallots, garlic & ginger: Add 6 Shallots (chopped), 2 Garlic cloves (crushed) and 1 tablespoon of Fresh ginger (grated). Cook gently for 3 minutes until the shallots have started to soften.
- Add the spices: Add 1 teaspoon of Ground coriander, ½ teaspoon of Ground turmeric, 1 teaspoon of Garam masala, 1 teaspoon of ground cumin and ½ teaspoon of Chilli powder.Stir everything together and cook for 1 minute until fragrant, making sure the spices don't burn.
- Add the stock & tomatoes: Pour in 150 ml of Vegetable stock and add 200 g of Chopped tomatoes. Stir well, scraping any browned bits from the bottom of the pan, and cook for 2 minutes.
- Cook: Transfer the lamb and sauce to the slow cooker.Put the lid on and cook on Low for 8 hours or High for 4 hours, until the lamb is tender.
- Add the spinach: About 10 minutes before the end of cooking, stir through 125 g of Spinach and replace the lid until it has wilted.
- Make it creamy: Turn off the slow cooker and allow the bubbling to settle. Stir through 3 tablespoons of 0% fat Greek yogurt until combined. Taste and adjust the seasoning if necessary, then serve with rice and your favourite curry sides.
Recipe Notes
- Browning adds flavour but can be skipped if needed.
- Cook until the lamb is tender rather than relying on time alone.
- If the sauce is thin, reduce some of it in a saucepan before adding the yogurt.
- Nutritional information excludes rice and other accompaniments.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jac says
First time making your recipe we are keen on curries and Lamb Rogan J is our go to. I use store bought jar for speed, but honestly this recipe is so easy will try it again. Might marinade lamb in spices overnight and possibly and a green chilli. Brilliant and tasty how it is thou ,we had it with Jasmine rice, I forgot to make your naan bread! will do a batch for the freezer! Thanks Dannii
Rookie Curry says
I made this for the first time yesterday (and also my first Indian recipe). I doubled the recipe, 8 hour cook time in a Kitchenaide slow cooker on low.
Overall, quite tasty. I did find it lacking in flavor/zip compared to local Indian restaurants. I added a tsp of cayenne pepper as I knew the chili powder wasn't going to be enough, although I only can find "mild" American chili powder here in the US. Next batch I will consider some ground red pepper to see if I can get it a bit hotter.
I'm also going to back off on the vegetable stock. Even with 1 Tbsp. of corn starch added at the beginning, I found it a bit too thin. The imperial/US measures make chopped tomatoes a bit awkward, and I probably got too much added liquid from using the closest matching canned tomato size (28 vs. ~22 oz in the recipe). Probably drain the tomatoes more and only use 1 cup vegetable stock.
My only other question is the shallots -- what does this work out to in terms of volume of diced shallots? Literally doubling the recipe would have been 12 shallots, and the shallots here are big. I used 9 and wound up with 2.5 cups of diced shallots, which seemed too much, although not a problem in the finished dish.
Dannii says
Thanks for your feedback. This won't have the same flavour as an Indian restaurant, due to not using ghee or a lot of oil. That's where all the flavour (and calories comes from usually).
Yes, US chilli powder and UK chilli powder are very different. Ours is pretty spicy, so cayenne was a good addition.
The type of canned tomatoes make a huge difference to the amount of liquid that is left too, as some canned tomatoes are quite liquidy to begin with.
Yes, that is a lot of shallots. Our shallots here in the UK are pretty small - 6 shallots would be the same as a medium sized onion.
Rookie Curry says
Do you know what chillis are used in UK chili powder? I might try a substitution, as I suspect US chilli powder is mostly a "Mexican" flavor ingredient and not meant for adding heat. The shallots might not have been that off then, two medium size onion wouldn't be far off the ~2 cups shallots I ended up using. They were large by even our shallot standards, but these days I'm taking what I find at the grocery. In a restaurant (or I'd guess traditional) recipe, does the Ghee replace the yogurt at the end or is it just added?
Gaz says
Try some fresh green chillies to ad heat maybe 4 or 5 just top and tail them.
Ghee is a clarified butter and is used for frying instead of oil or butter.
Rob says
Didn’t have a slow cooker so did 500ml of stock at 140C for 5 hours with half a shoulder of lamb. Absolutely lovely.
Dannii says
So glad you enjoyed it :)
Phil Dixie says
The first curry that I had was a Lamb Rogan Josh at Smileys in Baker Street, London about 45 years ago which I thought was brill, but this one puts it to shame. Absolutely brilliant.
Lauren Vavala | Delicious Little Bites says
I've never heard of this dish before, although I just recently started ordering take out from a local Indian restaurant. My fiance loves lamb and curry and would be thrilled if I made this for him!
Cliona Keane says
Ooooo, I can practically taste this through the screen! It looks like it has so much flavour!
Lisa Huff says
Love that you can make this in a slow cooker. I can almost smell it! I bet it smells amazing with all those spices and flavors.
Julia says
This slow cooker lamb looks so tasty! Perfect meal for the cold winter days!
Ellen says
I am always on the look out for new meals for the slow cooker! This will be a hit.
Tayler Ross says
This looks like total comfort food! My family would love this meal!
Athena says
I have never tried lamb - not sure if I'd like it. But like everything it probably matters how it is prepared and yours certainly looks delicious.
Tanita says
This post is making me hungry! How yummy does the curry look. I do love curry especially now we have the colder months setting in, great dinner to warm you up. xx
Candice Nikeia says
This looks to comfy - I love comfort food! The yellow rice adds the right flavors to this delicious dish!