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A contrast photo of Lamb Rogan Josh garnish with yogurt, coriander and fresh chili.

Slow Cooker Lamb Rogan Josh

This slow cooker curry is quick and easy to prep, and you can leave it to cook throughout the day in the slow cooker. By the time you came back, dinner will be ready!
Course Main Course
Cuisine Indian
Keyword Lamb Curry, Lamb Rogan Josh, Slow Cooker Curry
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 675 kcal
Author Nicolas


  • 3 cloves of fresh garlic peeled and roughly chopped
  • A thumb sized piece fresh ginger peeled and roughly chopped
  • 100 g of jarred roasted red peppers
  • 2 red chillies roughly sliced
  • 2 tablespoons of tomato puree
  • 1 teaspoon of paprika
  • 1 teaspoon of garam masala
  • ½ a teaspoon of ground cumin
  • 1 teaspoon of turmeric
  • 2 teaspoons of ground coriander
  • 4 tablespoons of vegetable oil
  • 1 teaspoon of salt
  • 1.25 kg of lamb leg or shoulder cubed I recommend getting 1.5kg if the cut of meat still has the bone in it
  • 2 bay leaves
  • 3-4 cloves
  • 2 cardamom pods
  • 200 mls of chicken Stock
  • Natural yoghurt
  • 1 bunch of fresh coriander
  • Salt and pepper for seasoning


  1. Put your garlic, ginger, jarred peppers, red chillies, tomato puree, paprika, garam masala, ground cumin, tumeric, ground coriander, half of your vegetable oil and your 1 teaspoon of salt in a blender. Then blend for a couple of minutes until you end up with a smooth paste. If you don't have a blender, you can bash all of those ingredients in a pestle mortar until you get a paste.
  2. Pre-heat a pot or a large pan on high heat, season your diced lamb with salt and pepper, add your other half of your vegetable oil to a pan and then add the lamb. Fry the lamb for a few minutes to give it some colour.
  3. From there, add your paste from the blender, your bay leaves, cloves and cardamom pods. Cook in the pan for a further 2-3 minutes. Add your stock and once the mixture is boiling, turn the heat down and simmer the mixture for about 5 minutes. Transfer your curry mixture to your slow cooker (and if you have any bones left over from the meat, add them to the slow cooker as well). Cover with the lid a cook on low for at least 4 hours.
  4. Serve the curry with some some rice, some poppadoms and some steamed or boiled vegetables and enjoy. Oh and watch out for those bay leaves, cloves and cardamom pods when you serve. You don't want to be chomping down on any of them while eating.

Recipe Notes

  • Try to get some nice colour on the lamb before putting it in the slow cooker. That colour will give more flavour to the dish. 
  • Remember, if there are any bones or pieces of marrow with your meat, don't throw it away. Put it in the slow cooker with the curry. This will also help give more flavour. 
Nutrition Facts
Slow Cooker Lamb Rogan Josh
Amount Per Serving
Calories 675 Calories from Fat 518
% Daily Value*
Fat 57.6g89%
Saturated Fat 11.4g71%
Cholesterol 1mg0%
Sodium 3023mg131%
Potassium 944mg27%
Carbohydrates 36.4g12%
Fiber 8.1g34%
Sugar 8.1g9%
Protein 9.7g19%
Calcium 90mg9%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.