Reviewed: Apr. 1, 2012

Made this with a cubed pot roast (as I am the only lamb fan in the family) and it was well received. I also subbed yogurt for the sour cream as it breaks down tough cuts very nicely. Thanks!

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Reviewer:

KIRKCOOK

Reviewed: Mar. 13, 2012

This was really tasty, and I loved making it in a crock pot because I could just leave it overnight and it was ready to go! The sauce was slightly sweet and tangy, which was slightly surprising, but the tangy with the savoury meat was a good combination. I would make this again.

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Reviewer:

justagirl

Reviewed: Mar. 4, 2012

Does this really take 8 hours on HIGH? That's about twice as long as most recipes for lamb shanks, isn't it? Was this an error and it should be 8 hours on LOW? Hope so.

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Reviewer:

Bill Pease

Reviewed: May 3, 2010

Very tender meat and savory sauce. I am sensitive to all milk products so I used non-dairy 'sour cream.'

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7 users found this review helpful

Reviewer:

Doug

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Menomonie, Wisconsin, USA

Reviewed: Mar. 29, 2010

What a disappointment!!! Not even close to being an "Indian" dish. Turned into a big pot of grease. I can't believe the reviews. The flavors weren't enough for this much lamb. Also, why use canned carrots and potatoes?

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Reviewer:

BINGADING

Cooking Level: Intermediate

Living In: Portland, Maine, USA

Reviewed: Apr. 27, 2009

I altered the recipe alot! I added 1 tsp chopped chillies, 1 tbsp of garam masala, an extra tin of tomatoes, fresh cherry tomatoes & I left out the carrots and mushrooms ( I just couldn't add them to a rogan josh!) I don't have a slow cooker so I browned the lamb shank & then added the sauce & veg - simmered it for 4 hours & the meat fell off the bone. I kept the potatoes large and it took this length of time to cook them perfectly. We enjoyed it with these changes.

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Reviewer:

Ita

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Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

Reviewed: Jul. 16, 2008

this was very good, nothing at all like the rogan josh you get at an indian restraunt but the sauce was incredible... i used lamb steaks instead of shanks because i didnt have any shanks and the meat itself wasnt that great but thats definitely not because of the recipe.. it was just full of fat and bones... next time i will use either lamb shanks or a big lump of beef.... definitely making this again... great flavor and it smells incredible when its cooking

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16 users found this review helpful

Reviewer:

vanessa

Cooking Level: Intermediate

Reviewed: Jun. 17, 2008

Just a tip(s) for the person who thought the lamb was too greasy. --Brown the lamb shanks well before placing in tomato mixture. Browning helps melt excess fat and enhances the flavor. --When done cooking, cool and refrigerate overnight. Skim the excess fat from the surface, then reheat. It tastes even better the second day. Love the spice combo. It really makes the dish sing.

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15 users found this review helpful

Reviewer:

CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

Reviewed: Jun. 12, 2008

I've only had Rogan Josh once before at a restaurant. I liked it better there. If you're a more experience RJ eater, then maybe you'll have a different opinion. One reason I didn't like how it tasted from the crock pot is the fatty lamb cuts caused the dish to be extremely greasy. If it weren't for that I think it would've been a lot better because it did have a decent flavor aside from that.

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Reviewer:

FireCoral417

Cooking Level: Expert

Living In: Deerfield Beach, Florida, USA

Reviewed: Mar. 15, 2008

This got 4 stars because my husband gives it 3 1/2 and I give it 4 1/2... Very easy to prepare provided you have the spices on hand. It was hard for me to imagine how this would taste but it comes together very nicely and you don't end up with any one of the flavors overpowering the others. I have a hard time imagining the person who wouldn't like this. The "broth" would also be great with beef, or I could even see it with a heavier fish, like salmon. We cooked this in a dutch oven for 3 hours at 350 degrees and it was perfect. We used two concentrated broth pouches instead of the bullion just out of preference. Otherwise we followed the recipe just as it is. Thanks for sharing this recipe!

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6 users found this review helpful