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Sharing, one of the famous Indian Lamb Curry with two easy cooking methods.

Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry

Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Today, I'm sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home! (Also including Pressure Cooker cooking instructions.)

Vishal is one lamb-fanatic in my home. Any day, he will love the dinner even MORE (with extra demand for Naan bread), if lamb curry is on the menu. If curry happens to be Lamb Rogan Josh? then I know I will have zero leftovers the next day.

You know, these days I'm on mission to convert all of my favorite Dinner Curries to slow cooker recipes. Like Slow Cooker Butter Chicken which I shared last week. Most meat curries are cooked for sometime to develop depth of flavor. Hence, slow cooker fits right in the recipe. However, In India homes, pressure cooker is used to ready every curry under 1 hour. Hence, I have included both cooking methods, in instructions, for you.

Indian Kashmiri Lamb Rogan Josh |

Specially lamb is tough meat that needs slow cooking or pressure cooking, depending upon time availability. What I like about slow cooking is - lamb comes out so tender that it almost melts in mouth. 

As spicy as this looks, Lamb Rogan Josh is actually not very hot spicy and is perfect suitable for Western taste palate. In other words, this curry has lush red color due to use of Degi Mirch or Kashmiri Mirch (without seeds) which gives it a signature red (Rogan) color. However, the flavor is mild with beautiful aroma of spices rather than heat of chilies.

The key to making an authentic Rogan Josh is in blend of whole spices, that's what give this curry it's unique taste. Rest of ingredients are pretty basic to any classic North Indian curry. Also, when I'm out of or not in mood to use whole spices (mostly former than later), I use Garam Masala instead of whole spices listed in ingredients below. Garam Masala will not replace all flavors that Whole Spices add to this curry, but it certainly gets very close. Always better than never trying lamb rogan josh for not having all spices. Isn't it?

Indian Kashmiri Lamb Rogan Josh in Slow Cooker |

While cooking in slow cooker, it is very important that you don't add a lot of liquid in this curry. Slow cooker really don't need a lot of liquid for cooking. In fact, if you add a lot of liquid, curry will end-up with a very soupy gravy. On the other hand, in pressure cooker, some extra liquid is totally okay. You will always have option to crank-up heat after opening cooker and simmering-away extra liquid, if any.

On the other hand, if you think curry is too thick or too intense at the end of either cooking method, feel free to add some extra water to thin the gravy. Just remember to taste and adjust seasonings at the end. Oh – and one other thing, don't forget to cut potatoes a little thicker when using in slow cooker, otherwise these just melt away while the lamb cooks.  By the time lamb finish cooking, potatoes will be very soft. If cut right size (big pieces) these will still have some texture. 

Indian Kashmiri Lamb Rogan Josh with Rice Slow Cooker Method |

Today, I have given you one more reason to use your slow cooker! Grab some lamb and spices and put your slow cooker to work coming weekend. Enjoy!


Serve traditional Homemade Bread on the side:

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Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry

Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings Serves 4 Notes Slow Cooker method will need 5 hrs instead of 30 minutes (read directions below)
Smart Swap Replace lamb with chicken for a Chicken Rogan Josh


    Lamb Rogan Josh
  • 1.5 lbs Lamb  (boneless lamb, cubed)
  • 2 Potatoes  (medium potato, cut in 1-1.5" cubes)
  • 1 tsp Salt  (adjust per taste)
  • 1/2 Cup Yogurt  
  • 2 tsp Degi Mirch  (or 1/2 tsp cayenne + 1 tsp paprika, mixed with 2 tbsp water)
  • 1/2 Cup Red Onion  (or shallot, very small chopped or grated)
  • 3 tbsp Canola Oil  
  • 1.5 tbsp Ginger Garlic Paste  (4 garlic cloves + 1 inch ginger, grated)
  • 1/4 tsp Turmeric  (powder)
  • 1 tsp Coriander Powder  
  • Whole Spice Blend (or use 1.5 tsp Garam Masala)
  • 2 Cloves  
  • 2 Bay Leaf  
  • 6 Cardamom  (2 whole black and 4 green cardamoms )
  • 1 tsp Fennel Seeds  
  • 1 Whole Dry Red Pepper  (red chili,(sabut lal mirch))
  • 1 Mace (Javitri)  (1 blade)


Hide Step Photos
  • Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    1. Heat oil in a wide heavy bottom skillet. Add chopped onion and saute until brown (8-10 minutes).
    Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    2. While onions are cooking, gather all dried whole spices and mix paprika + cayenne (or degi mirch if using) in water to make chili paste.
  • Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    3. Once onion are brown, add whole spices (or garam masala if using), ginger-garlic paste, chili pasta, coriander powder, turmeric powder and saute for 1 minute.
    Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    4. Now, add lamb, then saute for 2 more minute or until pink color of lamb is gone.
  • Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    5. Lower the heat, add yogurt in 3 batches and mix well after each addition to avoid curdling. Remove from heat.
    Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    6. Slow Cooker Method: Transfer lamb and spice mixture to slow cooker with diced potato, 1 to **1.5 cups water, and salt. Cover the lid and cook on slow for 5 hrs or until lamb is tender.
    Additional Notes
    Note: It will take longer to cook larger lamb pieces. Also, Lamb cubes should be almost merged in water for proper cooking.
  • Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    7. Pressure Cooker Method: Transfer lamb and spice mixture to pressure cooker with diced potato, 1 to **1.5 cups water, and salt. Close the lid and pressure cook for 15 minutes or until lamb is tender to your liking.
    Step for Recipe - Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
    8. Add fresh chopped cilantro leaves into cooked lamb. Fish out whole spices if still intact. Serve with rice or traditional Indian Naan bread.
Savita's Notes:
**Amount of water depends on kind of lamb and pressure cooker. If lamb take longer to cook or your pressure cooker needs long time than use suggested amount of water. Or As a rule of thumb, eye ball it so that lamb meat is covered in water. Reduce gravy on high heat after cooking.

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52 comment(s)

  1. Great recipe, so delicious, and my Indian friends even said this is spot on and the goat meat very tender! I used the pressure cooker method, 20 minutes for 2 pounds of goat meat cut into cubes plus the bone. Next time I will boil the potatoes separately and add them after the pressure cooker is done (they became half their size just stirring the cooked dish), but again, a great recipe!!

    I'm glad you enjoyed Paul. Thanks for sharing your experience with us.
  2. I made this recipe a few weeks ago and it was a hit! I’m glad a read the tips, though, because even a cup of water was a little much. I don’t have lamb this week and want to use some beef. Any reccomended changes??

    Hi Beebe, I’m glad you enjoyed Rogan Josh. Good to hear tips worked for you. In red meats, I only cook lamb or goat meat. But I think, same amount water and litte longer cooking should workout best. You can always check water/doneness towwards end and increase both accordingly. I hope it helps a little. Also, “high five” for five star ratings. Thank you.
  3. Hi I'm going to make this recipe soon but I would like to know what kind of yogurt I can use?

    Hi Vanessa, thick Greek yogurt will work best. Happy cooking.
  4. Hi Savita I am going to try this recipe tomorrow,can I add fresh tomatos to it as I love them! The tips I picked up from your replies to others are really useful,thanks :-)

    Hi Pauline, I'm glad tips were useful for you. There are no tomatoes needed for this recipe other than the fact for getting some red color when not using traditional Indian chili ( degi mirch). For color, paste always works out well. Fresh tomatoes may not help much with volor but are good to balance the heat a bit. If you use, I recommend grating these, discard skin, and saute it until oil separates. I hope it helps.
  5. Hi Savita Thank You for the advice, did exactly as You suggested and it worked great. The dish is mouthwatering delicious, Thank you very much. Five stars:-) Will eyeball the amount of water next time though.

    I'm glad you enjoyed and thanks for 5 star rating! :)
  6. Simple question, how many ml. is in a cup? Thought it was app. 240 ml but now my rogan josh has just drowned...

    Hi there! 1 cup is about 234 ml. So your measurement is correct. I'm not sure which method of cooking you used. In either case, if you think liquid is too much, you can cook it off after lamb is done. Take out lamb, cook gravy on high heat until consistency is per your liking. Add lamb back in before serving. I hope it helps.
  7. I have just made this. Used Lamb. Did exactly like you said. Soon dissapointed in colour. Used fresh garam Masala and mixed cayenne and paprika to make paste. Why is it not red?

    Hi Elmarie, traditional rogan josh uses Indian degi mirch which has very deep red color. When using substitutes, cayenne and paprika, the flavor of chilies come out but color will not be as deep red. If you can't fing degi mirch, next time, for color, mix cayenne, paprika with water and a tablespoon good quality tomato paste. it was also help balance spices. I hope it helps.
  8. Hi i am cooking this now in my slow cooker i have doubled the ingredients as i'm feeding eight however my curry doesn't look as red as yours also it looks a little watery even though it has two hours to go. have you any suggestions please

    Hi Allison, double recipe may not need double amount of water, this can be one reason u see it watery. Once curry is ready, you can take only watery curry and boil in sauce pan to reduce liquid. You can also finish urry with some heavy cream to make it thicker. I use less-hot degi mirch (paprika) tfor this recipe that gives is bright red color. I hope it helps.
  9. I'm cooking this now in my slow cooker and wondering if I should add the yogurt now or just before it's done?? (it smells amazing!!)

    Hi Carol, yogurt is added in step-5 while cooking lamb in pan. If you missed that step, I recommend mixing it after cooking in slow cooker. Please adjust per taste.
  10. I have neither a slow cooker or a pressure cooker. How long would you advise to cook this recipe on a stove top in heavy stew pan saucepan (with lid on) ? Thks. K

    Hi Kasper, to cook without pressure cooker/slow cooker, just follow Pressure Cooker method with 2.5 cup water, bring to rolling boil, lower heat to medium and cook covered for 30-40 minutes. I would check and stir once-twice after first 20 minutes to make sure , nothing stick to bottom, water is not dried out and lamb is done to liking. In this curry, I like lamb well done and bone tender so I cook it until gravy gets thick. I hope it helps.
  11. Hi. I want to cook this and i have a question. Is it alright to use cooking cream instead of yogurt?

    Hi Lenna, I use yogurt in the recipe for tang and flavor. I have never used cooking cream for this recipe.. but I think it should be just fine. I hope it helps.
  12. Hi Savita I cooked this yesterday in the slow cooker but I think I've made a mistake somewhere as I found that the full flavours didn't come through and it turned out the right consistency but a watery taste. Not sure where I went wrong. I did use guaram massala instead of the spice blend. David

    Hi David, this recipe works very well for me in slow cooker. I can only think of one of these that may have gone wrong: 1) Use of watery yogurt or yogurt curdled due to temperature difference in Step-5. 2) Slow cook used needs less water. 3) Garam Masala used is not fresh. Suggestions: 1) Reduce the amount of water used to have less runny sauce. 2) finish with a few tablespoons of heavy cream to adjust the thickness and make it creamier. 3) For more pronounced flavor, please use fresh spices or fresher garam masala. I hope it helps.
  13. I justt want to say I so appreciate how you describe some of your ingredients, like Degi Mirch. That makes this recipe so much more understandable for me, but helps me learn at the same time. Thank you. I will definitely be giving this recipe a try!
  14. Am making tomorrow, quick question, when mixing the whole spices, are they crushed or left whole and mixed with the degi mirch?

    Hi Will, whole spices are not crushed nor mixed with degi mirch. These are cooked along with rest of masala in step 3, and then left in for whole slow cooking time. I remove'em just after lamb curry is ready. (step 8) I hope it helps.
  15. What is going to make the sauce red like the photo, as there are no tomatoes?

    Hi Emma, lamb rogan josh gets it's color from Indian mild chili called degi mirch. This chili powder when mixed with little water and sauted with onion-garlic mixture, it gives beautiful red color to rogan josh. I hope it answers your question.
  16. Today I'll make the Naan bread! to eat with what is left of the stew .One of my favorite breads.

    that sounds good! I hope you enjoy the meal!
  17. It was good! Pretty hot too because of the Cayenne and chili. The texture was good. I should have cooked the beef longer. This recipe reminds me of some dishes from Morocco. I'm pretty sure they have their origin in Indian cooking. Thanks :)

    Oh, great! I'm glad you liked it. Of course it is little spicy recipe, but potatoes and yogurt are meant to tone down the spice. Also, cooking time for different meats vary. I have always cooked lamb or chicken this way. If you ever try this again, I recommend adding half of potato in beginning and half later. Potatoes added in beginning will disintegrate as meat will take longer to cook... but starch of those potatoes will tone down chili and will make gravy thicker. thanks for taking time write feedback, I'm glad you liked texture of rogan josh.
  18. I's cooking now. I used beef and a pressure cooker. I forgot the yogurt but will put it before adding the potatoes. I didn't understand the Garam masala spices. Was it instead of laurel, cardamome etc..?

    Hi Effe, garam masala is mix of few warm indian spices and cardamom is sure one of them. It really adds depth of flavor to rogan josh. If you have coriander powder, cumin powder and clove powder, add some of that or if you have curry powder, add that instead for some flavor. I hope it turns out good. Adding yogurt at the end is absolutly fine. I would not add cold yogurt or it might curdle.
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