Lamb Rogan Josh



This is one of my FAVOURITE meals. Once again – I don’t make attractive food. But it tastes awesome.

There are 2 versions of this recipe that I make, depending on whether I am using the slow  cooker or cooking on the stove. The slow cooker version serves about 8-10 people (depending on how much you eat and how much rice you make), and uses a lot of lentils, whereas I skip the lentils with the stove-top version so it serves 4-5. My slow cooker batches are always at least twice the size of the stove-top version, because I have a 6L slow cooker, and my largest cooking pot is only about 3L.

If you haven’t made rogan josh using curry paste before, I’d recommend cooking the stove-top version first, because it’s easier to taste as you go and add more paste if needed. We don’t do spicy food in our house, so I generally use half of what the jar of curry paste recommends and work up from there. Also, make sure that you get the curry paste, not the stir-in sauce. Both are available, and they usually sit right next to each other on the shelf – the paste gives you the opportunity to use as much or as little as you need, and keeps well once opened (1 jar usually lasts us at least 6mths). With stir-in sauces, you really need to use it all at once, because they don’t keep well once opened.

This freezes well, for if you are bulk cooking.

Stove-top version


  • 500g lamb, in 2cm (1″) pieces
  • 400g can diced tomatoes
  • 1 brown onion, diced
  • rogan josh curry paste
  • rice


  1. Set rice to cook in whatever manner you choose (I use a rice cooker). I use 2 ‘rice cooker’ cups of dry rice (which are smaller than a measuring cup, I think it’s about 180ml). This amount matches the sauce well.
  2. Cook onion until softened, then add meat and cook until browned.
  3. Mix tinned tomatoes, curry paste and 1 cup water in a bowl then add to the meat and onions.
  4. Simmer until sauce thickens, then serve with rice.

Slow-cooker version


  • 500g lamb, in 2cm (1″) pieces
  • 2x 400g cans diced tomatoes
  • 2 brown onions, diced
  • 2 cups red lentils
  • rogan josh curry paste
  • rice


  1. Soak lentils as per packet instructions*. Overnight is best, but see my note for a shortcut.
  2. This step is optional. Cook onion on stove until softened, then add to slow cooker. Brown meat, then add to slow cooker. I have cooked it a gazillion times without doing this and it turns out fine, but it seems to be habit to cook the onions and brown the meat before adding them. Browning the meat does help keep cheaper cuts juicy though.
  3. Pour off soaking water, then boil lentils until they’re soft but still ‘lentil-shaped’.  This way, they mush down nicely in the slow-cooker and become part of the sauce. Drain and add to the slow cooker.
  4. Add tinned tomatoes, rogan josh paste and about 1 cup of water to the slow cooker. Stir everything together and cover. Set cooker to 8hrs/Low or 4hrs/High.
  5. After about 3/4 of the cooking time has elapsed, check how watery the sauce is. If it’s the consistency you want, leave it covered for the remainder of the cooking time. If it’s a bit watery, move the lid so it only half-covers the pot and continue cooking. Check occasionally to see how the sauce is going, and cover again once the sauce has reached the desired consistency.
  6. Cook the rice when you’re just about ready to serve. I use 4 ‘rice cooker’ cups of dry rice, which makes enough to match the amount of sauce well.

* I tend to be lazy with red lentils, and soak them in hot water (straight out of the kettle) for 20mins, then boil them.



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