Can I use regular chilli powder instead of Kashmiri chilli powder?

Kashmiri chilli powder is much milder and gives the dish its iconic deep red colour without excessive heat. If you use regular chilli powder, reduce the quantity to about 2 teaspoons and consider adding a teaspoon of sweet paprika for colour. The flavour will differ, but the dish will still be delicious.

What if I don't have mustard oil?

Mustard oil gives a distinctive pungency that's traditional in Kashmiri cooking. If you can't find it, use ghee or a neutral vegetable oil instead. The flavour won't be quite the same, but the dish will still work well. You can skip the smoking step if using a different oil.

Can I use lamb leg steaks or boneless lamb instead of bone-in pieces?

Yes, you can use boneless lamb, but bone-in pieces give a richer, more flavourful sauce. If using boneless lamb, reduce the slow cooker time slightly — try 5–6 hours on Low or 3–3.5 hours on High — and check for tenderness earlier.

Why is there no onion, garlic, or tomato in this recipe?

This is an authentic Kashmiri-style rogan josh, which traditionally does not use onion, garlic, or tomato. The flavour comes entirely from the spices, yoghurt, and mustard oil. It's a simpler but deeply aromatic style of rogan josh compared to the more commonly seen restaurant versions.

ROGAN JOSH | LAMB ROGAN JOSH | MUTTON ROGAN JOSH | ROGAN JOSH KASHMIRI STYLE

by Spice Eats

LambSlow cooker adapted

Published 15 April 2026Original video

This authentic Kashmiri rogan josh is a beautifully aromatic lamb curry that relies on a blend of warming spices rather than onion or tomato for its deep, complex flavour. Kashmiri chilli powder gives the dish its signature vibrant red colour without overwhelming heat, while fennel powder and dry ginger add a distinctive Kashmiri character. Adapted for the slow cooker, the lamb becomes incredibly tender as it gently braises in spiced yoghurt sauce over several hours. Serve with steamed basmati rice or warm roti for a truly satisfying meal. This recipe is perfect for batch cooking and tastes even better the next day.

Video thumbnail: ROGAN JOSH | LAMB ROGAN JOSH | MUTTON ROGAN JOSH | ROGAN JOSH KASHMIRI STYLE

Watch: ROGAN JOSH | LAMB ROGAN JOSH | MUTTON ROGAN JOSH | ROGAN JOSH KASHMIRI STYLE

Original recipe video — click to play

Original video by Spice Eats20k likes on YouTube

20 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 20 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: 45-60 minutes on the hob

Slow cooker adaptation notes

• Reduce water from 450ml to 300ml as the slow cooker retains moisture. • Brown the lamb and bloom the spices on the hob before transferring to the slow cooker for best flavour. • Yoghurt is cooked into the sauce during the browning stage, so it is safe to add from the start. • Add garam masala and green cardamom powder in the last 30 minutes of cooking to preserve their aroma. • The slow cooker produces beautifully tender, fall-off-the-bone lamb without the need to monitor the hob.

Ingredients

Servings:

Units:

Main

1000 g Lamb or mutton, tender pieces with bones, washed and drained
6 tbsp Mustard oil
Heat to smoking point and cool before using, to remove the raw pungency
2 tsp Salt
Adjust to taste
300 ml Water
Reduced from 450ml for slow cooker cooking
200 ml Plain yoghurt, whisked until smooth
Full-fat yoghurt works best and is less likely to split

Whole Spices & Tempering

½ tsp Asafoetida (hing)
1 tsp Cumin seeds
7 pieces Cloves
6-7 cloves
6 pieces Green cardamom pods, crushed
5-6 pods
2 pieces Black cardamom pods, crushed

Spice Powders

6 tsp Kashmiri chilli powder
Gives colour more than heat; do not substitute with regular chilli powder
¾ tsp Dry ginger powder (saunth)
4 tsp Fennel powder (saunf powder)
1 tsp Garam masala powder
Add in the last 30 minutes of slow cooking to preserve aroma
¼ tsp Green cardamom powder
Add in the last 15 minutes of slow cooking for freshness

Method

1
Wash and drain the lamb or mutton pieces thoroughly. Whisk the yoghurt until smooth and set aside.
~5 mins
2
Heat the mustard oil in a large frying pan or heavy-based pan until it reaches smoking point. Switch off the heat and allow the oil to cool slightly (this removes the raw pungency of mustard oil). Heat the oil again over a medium-high flame.
~3 mins
Tip: This step is essential for mustard oil — skipping it will give the dish a bitter taste
3
Add the cumin seeds, cloves, and asafoetida to the hot oil. Stir for 15–30 seconds until fragrant, then add the lamb pieces. Sear on high heat for 1 minute, stirring well.
~2 mins
4
Add the crushed green and black cardamom pods. Continue to fry on medium heat for 4–5 minutes until the meat is nicely browned on all sides.
~5 mins
5
Add the salt and Kashmiri chilli powder. Mix well and cook on low heat for 3 minutes, allowing the meat to absorb the vibrant red colour.
~3 mins
6
Add the dry ginger powder and fennel powder. Stir and fry on low to medium heat for 3 minutes until the oil begins to separate from the spices.
~3 mins
7
Reduce the heat to low and add the whisked yoghurt gradually, stirring continuously. Cook on low heat for 2–3 minutes until the oil separates again.
~3 mins
Tip: Adding yoghurt on low heat while stirring prevents it from splitting
8
Transfer the browned lamb and all the spiced sauce into the slow cooker. Add 300ml of water and stir to combine. Cover with the lid.
~2 mins
Tip: Water is reduced from the original 450ml as slow cookers retain more moisture
9
Cook on Low for 7 hours or High for 4 hours, until the lamb is completely tender and falling off the bone. Give it a stir once or twice during cooking if possible.
~7 hrs
Tip: Cooking times may vary depending on the size of your lamb pieces and the slow cooker model
10
About 30 minutes before the end of cooking, add the garam masala powder. Stir well, replace the lid, and continue cooking.
~2 mins
11
In the last 15 minutes, sprinkle in the green cardamom powder and give it a final stir. Replace the lid and allow to finish cooking.
~2 mins
12
Serve the rogan josh hot with steamed basmati rice or freshly made roti.
0
Tip: This curry tastes even better reheated the next day

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Kashmiri chilli powder is much milder and gives the dish its iconic deep red colour without excessive heat. If you use regular chilli powder, reduce the quantity to about 2 teaspoons and consider adding a teaspoon of sweet paprika for colour. The flavour will differ, but the dish will still be delicious.

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