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Slow Cooker Recipes > Curry Recipes
Slow Cooker Recipes > Lamb Recipes

Slow Cooker Recipe

Lamb Rogan Josh

Lamb Rogan Josh

Lamb Rogan Josh is rated 3.1 / 5 based on 288 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:
Added 28 Apr 2013


  • 1.5 lb (700 g) sliced lamb fillet
  • 2 onions chopped
  • 1 oz (25 g) butter
  • 1 x 2.5 cm (1 inch) grated fresh ginger fresh root (peeled)
  • 3 garlic cloves chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin seeds crushed
  • 2 tablespoons (all-purpose) plain flour
  • teaspoon dried red chillies crushed
  • 13 oz (420g) chopped tomatoes in can
  • 4 tablespoons double cream
  • 300 ml (10 fl oz) lamb stock

To Garnish:

  • 1 red onion shredded
  • 1 small sized coriander leaves torn


  • Preheat the slow cooker as per instructions if necessary.
  • Heat butter in frying pan, then add the lamb few pieces at a time.
  • Fry over high heat until browned on all sides.
  • Lift the lamb from the pan using a slotted spoon and place to the slow cooker.
  • Put the onions in the pan and fry, stir for 5 minutes until soft and golden.
  • Stir in the ginger, spices, garlic and dried chillies then cook for 1 minute.
  • Add the flour and mix.
  • Add the stock and tomatoes, stir and bring to boil.
  • Put the tomato mixture over the lamb, cover with the lid and cook on low heat for 8-10 hours.
  • Put the cream, garnish with coriander leaves and serve.
  • It could be more delicious if served with pilau rice and naan brean.
  • For Pilau Rice

    If serve together with the curry, just rinse 225 g (7oz) of basmati rice several times, then drain and soak in cold water for about 15 minutes.

  • In a saucepan, heat 15 g of butter then add the chopped onions and fry for 3 minutes.
  • Add at least 5 cardamom pods, cinnamon stick, 5 cloves, teaspoon salt and teaspoon ground turmeric.
  • Cook for 1 minute then drain the rice and add to the pan and cook for another 1 minute.
  • Add 475 ml (15fl oz) of boiled water, bring it back to boil, cover and simmer for 10 minutes.
  • Remove the saucepan from the heat but do not take the lid off.
  • Allow to stand for 8 to 10 minutes.
  • Serve while hot.
  • Recipe End

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