- Dish type
- Main course
- Lamb curry
This thick and creamy slow cooker kashmiri lamb curry has just the right balance of flavours and is ideal for a low hassle dinner party. Serve over rice.
46 people made this
- 3 dried red chillies, seeded and chopped
- 3 fresh green chillies, seeded and chopped
- 2 teaspoons cumin seeds
- 2 teaspoons Kashmiri garam masala
- 1 inch piece of root ginger, peeled and grated
- 5 cloves garlic, crushed
- 2 tablespoons desiccated coconut
- 1/2 teaspoon turmeric
- 3 tomatoes, chopped
- 6 tablespoons vegetable oil
- 2 large onions, sliced thinly
- 1kg diced leg of lamb
- salt, to taste
- 1 (400ml) tin coconut milk
- 300g plain yoghurt
- 1/2 teaspoon saffron
- 20 blanched almonds
- 1 handful chopped fresh coriander
MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min
- Preheat the slow cooker to Auto or Low setting.
- In a food processor, blend the red chillies, green chillies, cumin seeds, garam masala, ginger, garlic, desiccated coconut, turmeric and tomatoes together into a smooth paste.
- Heat the oil in a pan and fry the onions until golden. Add the spice paste and fry it until the onions soften.
- Now add the lamb and the salt and cook for 5 to 7 minutes stirring frequently. Transfer to the slow cooker, season and pour in the coconut milk. Cover.
- Cook on Auto or Low for 8 hours stirring occasionally.
- For the final 30 minutes of cooking, add the yoghurt (about 300g, but taste test first using less if you like a thicker more flavourful sauce), saffron and the blanched almonds and mix well. Serve garnished with chopped fresh coriander.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
I followed the basic instructions but halfed the ingredients as there was only two of us and added a little dried fruit to the mixture and it was very good-01 Aug 2016
This curdled. A vast amount of sauce for the meat. Took far longer than the 15 minutes stated to prepare (it actually took an hour!). There was more than enough meat to serve six and not four. I won't be making it again.-13 Dec 2015
It was lovely, have made it twice now & the second time I used about half the quantity of coconut liquid, and that was made up of half coconut milk & half coconut cream. I also added half again of the garam masala, but that was more a case of catering to our taste.I cannot think how the coconut milk could curdle, in the decades I've been using it have never had that happen, & frankly I'm a pretty ordinary cook-25 Jun 2017
- 1 tablespoon olive oil
- 1 pound cubed lamb stew meat
- 1 large onion, sliced into petals
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 4 fresh button mushrooms, sliced
- 1 pound red potatoes, cut into large cubes
- 6 ounces tomato paste
- 2 cups beef broth
- ½ cup beer
- 3 tablespoons Worcestershire sauce
- 1 large sprig fresh rosemary
- salt and pepper to taste
- 1 ½ cups frozen peas
Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper stir to combine and close slow cooker.
Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.
Kashmiri Rogan Josh Recipe – Kashmiri Lamb Curry
Kashmiri Rogan Josh, a traditional, aromatic and delightful mutton curry having its origin in the Heaven of India – Kashmir. Tender mutton cooked with a blend of saffron, cardamom, and other aromatic Indian spices will give Kashmiri Rogan Josh an unforgettable taste.
Rogan Josh was basically a Persian dish which was brought to Kashmir during the Mughal Period. It has red colored gravy with a layer of oil over it. Tastes better when served with a Butter Naan, Garlic Kulcha or Steamed Rice.
The main ingredients in this dish are the Kashmiri degi mirch and the saffron. The crushed dry fruits like almonds and cashew add to the taste. Addition of hung curd adds to the flavor.
I tried this earlier but had no success. This time, I was able to match the exact taste of Kashmiri Rogan Josh that I had tried at my Kashmiri friends house. I personally believe that this Kashmiri Rogan Josh is the master of all mutton curries. I have tried many different cuisines around the world and this was the best.
I m a bit lazy when it comes to cooking and so I like to find an easier way. Usually, this dish is slow cooked in a pot but I have made this using a pressure cooker to shorten the time of cooking.
I tried many new mutton recipes this Eid Ul Adha which include Cheesy Mince Tortilla Pie, Tawa Kaleji Gurda Masala, and Chinese Mutton Cubes.
Slow-cooked lamb Kashmir shanks
Slow cooking is the perfect way to enjoy cheap cuts of meat with maximum flavour and nutrition. The inclusion of a few bones will make any leftovers the perfect base to a delicious soup. Nothing is wasted here and everything gained!
- 4 lamb shanks
- 100 ml chicken stock
- 2 large carrots, sliced 2 cm thick on an angle
- 2 brown onions, peeled and quartered
- 2 tbsp fresh parsley, chopped
- 1 large knob of ginger
- 3 cloves garlic
- juice of 2 lemons
- 1 tsp sea salt
- 1 tbsp each of cumin and turmeric, ground
- 1 tsp each of cinnamon, black pepper, cardamom seeds (without husks)
- 3 dried chillies, crushed
- ½ cup cashews and pistachio, soaked overnight and crushed
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
Marinating time 2 hours
Blend all marinade ingredients together to form paste and rub over the shanks. Marinate for 2 hours in the fridge. Place in slow cooker with a chicken stock, sliced carrot and quartered onions. Cook for 5-6 hours on low heat.
Garnish with fresh parsley and serve with a green salad.
• You can use a pre-blended spice mix or simplify the dish by substituting the marinade ingredients with some fresh thyme, rosemary and garlic. Soaking your nuts overnight means the nutrients are more readily available and easier to digest alternatively you can buy activated nuts from health food shops.
Recipe from Rocket Fuel on a Budget by Joanna Rushton, with photographs by Helen Coetzee. Published by Joanna Rushton.
Lamb Rogan Josh
- Calories 475
- Fat 40.0 g (61.5%)
- Saturated 13.8 g (69.2%)
- Carbs 4.3 g (1.4%)
- Fiber 0.9 g (3.6%)
- Sugars 2.0 g
- Protein 24.2 g (48.4%)
- Sodium 440.7 mg (18.4%)
For the spice mix:
cassia bark pieces (or a 1-inch whole piece)
whole green cardamom pods
whole Kashmiri chilies (or 1 teaspoon Kashmiri chili powder)
whole black cardamom pod (3 seeds only, use the rest for garam masala)
ground sweet paprika (optional, for color only)
For the rogan josh:
boneless lamb shoulder or leg, marbled with fat
whole green cardamom pods
hot chicken or lamb stock
Greek-style yogurt, at room temperature
large onion, thinly sliced (optional)
red wine vinegar, plus more to taste
Large handful fresh cilantro, chopped, to garnish
First, make the spice mix. Toast each spice (except for the paprika), one by one, for about 30 - 45 seconds (until fragrant) in a dry skillet over high heat, and transfer to a bowl. Let cool completely, then blend to a fine powder in a spice grinder.
Trim the lamb of excess fat, and then cut into large chunks. Rub the spice mixture into the lamb.
Heat 2 tablespoons of the oil in a large Dutch oven, and sear the lamb pieces on all sides, being careful not to burn the spices. Don't crowd the pan do this in batches, if necessary. I prefer to do this on a medium-low heat. Transfer to a bowl.
Add the remaining 2 tablespoons of oil to the pan, and add the whole cardamom, cinnamon stick, cloves, peppercorns and fennel seeds. Sauté for 30 seconds, until the spices are fragrant, then add the hot stock, scraping up any browned bits from the bottom of the pot. Cook for one minute.
Return the lamb to the pot. Whisk the cornstarch into the yogurt, then add this to the pot. Stir for a minute, and season with a little salt. Cover the pot and turn the heat down to very low. The sauce should barely be bubbling.
Cook for an hour. After an hour, uncover the pot. Taste and add a little more salt. Continue to cook, uncovered, for an additional 2 hours or until the lamb is very tender and the sauce is reduced.
Meanwhile, heat the last 2 tablespoons of oil in a heavy pan over low heat. Add the onions and 1 teaspoon of sugar. Caramelize the onions, stirring occasionally, until sweet and brown, about 40 minutes.
When the lamb is tender, stir in the onions, if using, and 1 teaspoon of red wine vinegar. Taste and adjust the seasoning by adding more salt, sugar and red wine vinegar, as required to balance the flavors for a deeply spiced, rich sauce.
Stir in the cilantro. Serve with rice or tandoori roti.
Slow Cooker Rogan Josh: Pre-warm the slow cooker while you prep the dish until the point where you add the yogurt. Transfer the whole dish into the slow cooker. Cook on low for 4 - 5 hours. Once the lamb is lovely and tender, stir in the cornstarch whisked yogurt and caramelized onions (which can be made ahead in a slow cooker, too) taste and season with red wine vinegar, sugar and salt. Stir in the cilantro.
Oven Rogan Josh: You can also put the dish into the oven to cook. Preheat the oven to 250°F. Once the yogurt has been added, cover the pot tightly with aluminum foil and the lid, and place in the preheated oven for an hour. Take out, stir and season some more, then cover and place back in the oven for 2 to 3 hours, checking every so often, until the lamb is tender. If the sauce is drying out too much, add a splash of hot stock. Season with the red wine vinegar, sugar and salt, and stir in the cilantro to taste.
I stirred in the caramelized onions at the end, instead of starting with them, is because it gives you the option of leaving them out. Like I mentioned, this recipe is closer to the Kashmiri Pandit version, so if you want to stay completely authentic, you can leave out the onions altogether.
This is a fairly fiery dish. If you want to reduce the spiciness, use less of the peppercorns and chillies.
Don't use regular chilies in place of Kashmiri chilies. Kashmiri chilies are much milder. If using regular chilies, use only one or two and increase the paprika, as they won't add the deep red color of Kashmiri chilies.
|6 tbsp||olive or sunflower oil|
|2||medium onions, halved and finely sliced|
|8||garlic cloves, finely grated or crushed|
|2||cassia leaves or bay leaves|
|2||black cardamom pods, lightly crushed|
|5cm (2in)||cassia bark or cinnamon stick|
|1 tsp||cumin seeds|
|2.5cm (1in)||peeled, finely grated root ginger|
|2||medium tomatoes, roughly chopped|
|1||hot green chilli, roughly chopped|
|1 tbsp||shop-bought basaar mix or other Kashmiri spice mix|
|1½ tsp||salt Kashmiri spice mix (ideally Yesmien’s Basaar Mix, see page 216)|
|75g (2¾oz)||coriander leaves and stems, finely chopped|
|750g (1lb 10oz)||bone-in lamb from the shoulder, leg or both, cut into 2.5 centimetre (1 inch) chunks|
|1 tsp||garam masala|
Kashmiri-style roast lamb shanks with cranberries, pistachios and almonds
Sumayya Usmani introduces a traditional Kashmiri-style lamb recipe that is often cooked at Christmas in her native Pakistan. The tender lamb shanks are marinated overnight in an aromatic mix of spices and yoghurt, with almonds, pistachios and cranberries for added texture and flavour.
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Christmas in Pakistan is always a festive time, not just the Christian community but everyone in my homeland joins in the celebrations. It is a time for rejoicing and an excuse to cook, eat and feed well, much akin to the native food culture of Pakistan.
In Pakistan Christmas is ‘Bara Din’, which translates to the ‘big day’. This day is spent with family and meals aren’t usually the traditional Western fare but mainly traditional Pakistani dishes like biryani, roast spiced lamb or mutton korma. Many Pakistani cultural traditions are attached to Christmas here, making the festivities close to those of other religious communities in the country.
A Pakistani Christmas menu would usually always feature meat as the main dish – legs of lamb and mutton shanks are popular, from slow-cooked rich curries and fragrant rice dishes to spiced marinades. To me, the Pakistani Christmas feast is one which is exotic and aromatic – headily spiced kitchens mingled with the floral aromas of red rose and jasmine garlands, the sounds of clinking glasses, bangles and the scent of henna covered hands.
This recipe is based on a traditional Pakistani/Kashmiri-style leg of lamb, which is marinated overnight with a spicy, fruity mix of coconut, pistachios, raisins and almonds combined with freshly ground garam masala spices. I think this works really well as an alternative to a roast turkey dinner, and I have swapped the raisins with dried cranberries, and opted out of the coconut for a more festive feel. My spice blend includes black cardamom, cloves, mace, red rose petals, black cumin and a paste of fried red onions that adds umami to the marinade.
For a festive side dish, why not try Sumayya's Saffron and pistachio butter Brussels sprouts recipe, or her spiced roast potatoes recipe.
20+ of the best slow cooked lamb recipes
From slow cooker lamb joints, to gorgeous lamb-filled Irish stews, there are so many ways to slow cook the meat to give it a tender, melt-in-your-mouth texture. These are some of our favourite recipes.
Using ready-made paste in this tagine will save you lots of precious time.
This classic tagine is so easy as the slow cooker does all of the work. The ideal warming meal to have waiting for you after a long day.
This warming lamb stew, originating from Lancashire, is topped with slices of potato and is as comforting as it sounds.
Buy the best-quality lamb you can afford &ndash you&rsquoll be rewarded in the flavour stakes.
This slow-cooked lamb is ideal for simple entertaining as the oven does all the work. It can even all be made a day ahead.
Don't fancy a huge roast dinner, or wondering what to do with leftover lamb? This salad is the perfect lunch or dinner option.
This gorgeous slow cooker lamb Irish stew is packed full of bacon, pearl barley and veggies. Serve with greens, and a pint of Guinness of course.
- ½ cup red wine
- ½ sweet onion, roughly chopped
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon ground thyme
- 1 tablespoon dried rosemary
- 2 teaspoons ground basil
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- ¼ cup tapioca starch
- 1 ½ pounds sirloin lamb chops, room temperature
Combine red wine and onion in a slow cooker.
Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
Dip lamb chops in the mustard mixture and massage until fully coated.
Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
- 1.6kg Coles Australian Lamb Half Leg Roast
- 2 garlic cloves, sliced
- 2 tbs olive oil
- 1 cup (250ml) Coles Real Chicken Stock
- 2/3 cup (100g) pitted kalamata olives
- 1 lemon, cut into wedges
- 1 tbs oregano leaves
- 1 baby cos lettuce, coarsely chopped
- 1 red or green capsicum, seeded, coarsely chopped
- 1/2 red onion, thinly sliced
- 1 vine-ripened tomato, cut into wedges
- 100g fetta, crumbled
- 2 tbs balsamic dressing
- 6 Coles Gyros Wraps
- 1 cup (280g) Greek-style yoghurt
Use a small sharp knife to cut slits in the surface of the lamb. Insert 1 garlic slice in each slit. Heat half the oil in a large non-stick frying pan over high heat. Add the lamb and cook, turning occasionally, for 5-6 mins or until brown all over. Transfer to a slow cooker with the stock, olives, lemon and oregano. Cover and cook for 6 hours on low or until the lamb is falling off the bone. Transfer the lamb to a large baking tray. Use 2 forks to shred the meat.
Use a slotted spoon to transfer the olives from the slow cooker to a large bowl with the lettuce, capsicum, onion, tomato and fetta. Drizzle with the dressing and toss to combine.
Heat a clean non-stick frying pan over medium heat. Cook 1 wrap for 1 min each side or until lightly charred. Transfer to a plate and cover with foil to keep warm. Repeat with remaining wraps.
Place the yoghurt in a small bowl. Drizzle with the remaining oil. Season.
Serve lamb with the salad, wraps and yoghurt mixture.
Serve with lemon wedges and oregano leaves.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.