A Taste of Kashmir: Slow-Cooked Lamb Rogan Josh
Transport your taste buds to the heart of Kashmir with this incredibly rich and aromatic Lamb Rogan Josh. This slow-cooked curry features fall-apart tender lamb simmered in a luscious sauce of sweet tomatoes, warming chiles, and fragrant spices like cardamom and cinnamon. It’s a deeply comforting dish that’s surprisingly easy to make, delivering a mildly spicy warmth that you can easily dial up with a pinch of extra chili powder. Get ready for a restaurant-quality meal right from your own kitchen!
Ingredients
• 2.65 pounds / 1.2 kg boneless leg of lamb
• Salt and freshly ground black pepper
• 1/4 cup / 55 g ghee or other cooking fat, divided
• 1 medium yellow onion, 110 g, chopped
• 1 recipe Rogan Josh Curry Paste
• 2 large tomatoes, 400 g, diced
• 1 cup / 240 ml bone broth or vegetable stock
• 2 bay leaves
• 1 cup / 230 g full-fat sour cream or creamed coconut milk
• 2/3 cup / 60 g toasted flaked almonds, for topping
• Fresh cilantro, for topping
Instructions
1. Cut the lamb into 1 1/2-inch / 4-cm chunks and season generously with salt and pepper.2. In a large Dutch oven or heavy-based saucepan over medium-high heat, melt half of the ghee. Working in batches, sear the lamb until browned on all sides. Transfer the browned lamb to your slow cooker.3. Reduce the heat to medium and add the remaining ghee to the same pan. Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned.4. Stir in the Rogan Josh curry paste and cook for 1 minute, stirring constantly, until fragrant.5. Add the diced tomatoes, bone broth, and bay leaves to the pan. Stir well, scraping up any browned bits from the bottom. Bring the mixture to a simmer.6. Pour the sauce mixture over the lamb in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is fork-tender.7. Once cooked, remove and discard the bay leaves. Gently stir in the sour cream or creamed coconut milk until just combined.8. Taste and adjust seasoning if needed. Serve hot, garnished with toasted flaked almonds and fresh cilantro. This dish pairs beautifully with cauli-rice or shirataki rice.
Nutritional Information
• Recipe Facts & Nutrition
• MAKES: 8 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 8 hoursNUTRITION PER SERVING:Energy: 477 kcalFat: 36.3 gProtein: 29.7 gTotal carbs: 7.6 gFiber: 2 gNet carbs: 5.6 gMacronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)
Pro Tips
• for Perfect Rogan Josh
• Don’t overcrowd the pan when browning the lamb. Searing in batches ensures a deep, flavorful crust which translates to a richer curry.
• Sauté the curry paste for a full minute before adding liquids. This ‘blooming’ process awakens the aromatic oils in the spices, maximizing their flavor.
• Stir in the sour cream or coconut milk off the heat or on the ‘keep warm’ setting to prevent it from curdling and ensure a smooth, creamy finish.
• This curry tastes even better the next day. The flavors meld and deepen overnight, making it a perfect make-ahead meal.
FAQ
Q: What cut of lamb is best for Rogan Josh
A: This recipe uses boneless leg of lamb, which becomes incredibly tender when slow-cooked. Lamb shoulder is another excellent choice as it has a good amount of fat and connective tissue that breaks down beautifully over a long cooking time.
Q: Can I make this Rogan Josh on the stovetop
A: Yes. Instead of transferring the lamb to a slow cooker, return it to the Dutch oven after making the sauce. Bring to a simmer, then cover and cook on very low heat for 2-3 hours, or until the lamb is fork-tender.
Q: How can I make this curry spicier
A: To increase the heat, add 1/2 to 1 teaspoon of cayenne pepper or extra chili powder when you add the Rogan Josh paste. The recipe notes mention you can easily dial up the warmth with a pinch of extra chili powder.
Q: Is this Lamb Rogan Josh recipe keto-friendly
A: Yes, with only 5.6g of net carbs per serving, this recipe is suitable for a ketogenic diet. Serve with cauli-rice or shirataki rice and use full-fat sour cream or creamed coconut milk to keep it low-carb.
