Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curry
Sharing, one of the famous Indian Lamb Curry with two easy cooking methods.
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.
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?
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.
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:
Lamb Rogan Josh - Indian Kashmiri Mutton(Lamb) Curryreviews) (7
IngredientsLamb Rogan Josh
1. Heat oil in a wide heavy bottom skillet. Add chopped onion and saute until brown (8-10 minutes).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.
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.4. Now, add lamb, then saute for 2 more minute or until pink color of lamb is gone.
5. Lower the heat, add (room temperature) yogurt in 3 batches and mix well after each addition to avoid curdling. Remove from heat.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.
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.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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JoI am cooking this recipe this weekend. Can I ask, how much water do I use? I’m not using a pressure cooker. Thanks.
SavitaHi Jo, what are you using, slow cooker? If not. Are you cooking in pot on stove? If yes, I recommend start with 1 cup. If lamb takes longer to cook, eyeball and add more water. I hope it helps.
JoI am about to try this recipe but can I ask, how much water do I add? I’m not using a pressure cooker.
MarinaHi savait, if i cook in a pressure cooker at what point should i add the yoghurt? At the end? Tua
SavitaMarina, Yogurt is added at Step 5. Does not matter is you use pressure cooker or slow cooker. I hope it helps.
VickieHi Savita, am cooking in the slow cooker. When do I add the yoghurt please?
SavitaYogurt is mixed in small batches in Step 5, then proceed to Step 6. This step is same for slow cooker or pressure cooker. I hope it answers your question.
ParagHi Savita, Can you please advise which part of lamb is best for curry eg shoulder, leg etc. I want to try boneless lamb curry. Thanks
SavitaHi Parag, shoulder meat works best. If you ask Butcher for stew meat, he will give you perfect cut for curry. In other words, what works for stew works for curry. I hope it helps.
Brian DoddingtonHi Savita Ive just made this Rogan Josh and its now in the oven in a cast iron pot at a low temperature. Already tastes great and will only get better, so I have anticipated a 5 star rating Just wondered in the top picture of this link there is a what looks like a copper pot with maybe a rice dish presumably to go with the Rogan Josh. Can you tell me what it is?
SavitaHi Brian, it is basmati rice boiled with cumin seeds, salt, 1 tsp oil, and bay leaf. Wash rice under running water. Heat oil in a deep pot. Add cumin seeds and wait until these sizzle. Add washed and drained rice, bay leaf saute for 1 minute. 1 cup rice use 2 cups of water. Add water, salt, bring to boil and then simmer at low-medium heat until water is fully absorbed, rice are cooked through. Discard bay leaf before serving. Enjoy!
Greg ConnorI plan on making this in my slow cooker, Im wondering why do I need to cut the bones off my lamb? Would it make much of a difference if I left them on?
SavitaIt doesn’t have to be boneless. You can leave it as-is
MarshaThis was delicious. I did not have mace and used Garam masala in place of whole spices. I also added a red bell pepper ( I just like the sweetness ) so very good and easy !
jovialThis is a great recipe. Just wondering how long do I have to cook this in a cast iron pot?
SavitaCooking time varies based on cut of meat. Red meat usually takes longer to cook in pot. I suggest to cook for 1 hr, covered. Check the water/stock a couple of times and cook until lamb is very tender. (start checking done-ness after 35-40 minutes) I hope it helps.
Walid EltakiAbout to go and buy the ingredients to make it Not into mutton nor meat in bone, I will use baby lamb’s back fillets. A lot more tender. Will use home made lamb stock instead of water. I like your method of explaining, the ease of read and the way it flows. Keep an eye on my results comment :) If it was a success ( I know it will be) I will make it for when the kids visit but with less heat. Thank you.
SavitaThanks, Walid. Happy Cooking!
ahlan ampongcan you send me some of your very delicious indian recipes for cooking guide.. as a cook on a cargo vessel thank you .....
SavitaHi Ahlan, you can print the recipes for personal use from blog using blog’s print feature. Unfortunately I don’t allow or give recipe for guides or redistribution/publications.
Paul KGreat 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!!
SavitaI'm glad you enjoyed Paul. Thanks for sharing your experience with us.
BeebeI 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??
SavitaHi 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.
Vanessa FuentesHi I'm going to make this recipe soon but I would like to know what kind of yogurt I can use?
SavitaHi Vanessa, thick Greek yogurt will work best. Happy cooking.
Pauline EvansHi 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 :-)
SavitaHi 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.
Ole from dkHi 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.
SavitaI'm glad you enjoyed and thanks for 5 star rating! :)