Slow Cooker Lamb Rogan Josh with Kashmiri Spices
This authentic-style Kashmiri curry features tender lamb shoulder slow-cooked in a rich, aromatic tomato and yogurt sauce infused with traditional spices. It's a melt-in-your-mouth experience that brings the bold flavors of Northern India to your dinner table with minimal effort.
Ingredients
Ingredients
- 2 lb lamb shoulder trimmed of excess fat and cut into 1.5-inch chunks
- 2 tbsp vegetable oil or ghee for authentic flavor
- 2 large onions finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp Kashmiri chili powder provides deep red color and mild heat
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground fennel seeds essential for authentic Kashmiri flavor
- 0.5 cup plain Greek yogurt whisked until smooth
- 1 cup tomato puree passata or crushed canned tomatoes
- 1 tsp garam masala for finishing
Notes
Storage: Leftovers keep well in the refrigerator for up to 3 days; the flavors often improve overnight. Make-Ahead: You can brown the meat and prepare the sauce base a day in advance. Substitution: If you cannot find Kashmiri chili powder, use a mix of 1 tbsp paprika and 1 tsp cayenne pepper. For a dairy-free version, substitute yogurt with full-fat coconut milk.