One-pan rogan josh

Recipe uploaded by

Sara Buenfeld

13 ratings

Recipe by Sara Buenfeld

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1. Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
2. Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
3. Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

PER SERVING

386 kcalories, protein 37g, carbohydrate 6g, fat 24 g, saturated fat 9g, fibre 0g, salt 0.54 g

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Results 1-20

• Jonal

  28 February 2009

  Jonal commented on this recipe

  Really easy and scrummy. I'm still fairly new to making curries from scratch but this one looked good and tasted delicious.

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• schizopear

  02 March 2009

  schizopear rated and commented on this recipe

  

  this was surprisingly lovely considering how little effort was involved. the lamb was really tender and the flavours were fantastic. i will definitely make this one again.

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• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  The lamb was very tender but I found it needed more sauce. Also, i think it needs more curry paste as it was not very hot at all. The flavours were good but not a curry that i would do again

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• recipes

  15 March 2009

  recipes rated and commented on this recipe

  

  I agree with Jo, nice but it needs more depth of flavour.

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• Frantic Flapjack

  16 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  I used 3tbsp of curry paste and thought there was plenty of sauce. Went down very well in our house. Far better than a takeaway curry and the preparation didn't take too long.

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• kath

  18 March 2009

  kath rated and commented on this recipe

  

  very easy and VERY tasty curry. My husband gave this one a go ,the best I've had yet.We served it with braised rice.

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• Babs45920

  21 March 2009

  Babs45920 commented on this recipe

  In order to make it a complete one-dish meal, I added the florets of 1/2 cauliflower and a medium tin of lentils, drained and rinsed, to the curry about 20 mins. before the end. I also added a touch of sugar to smooth out the flavors. Totally delish!

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• Babs45920

  21 March 2009

  Babs45920 rated this recipe

  

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• Jay

  21 April 2009

  Jay rated and commented on this recipe

  

  A very easy recipe to prepare and make. The whole family loved this one. The flavours were lovely and I surprised myself that I could make such a nice curry (previous attempts have been disasters!). The only thing I would change is not use as much water as indicated in the recipe, I would probably use 200ml or just about enough to cover the meat. I felt the lamb did not pick up the flavours so next time I'm going to experiment and marinate the lamb with some of the curry paste overnight and see if this makes a difference. A very good recipe!

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• coloratura

  27 July 2009

  coloratura commented on this recipe

  Have visitors coming for a fortnight. Can I freeze this?

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• JOOLES

  28 July 2009

  JOOLES commented on this recipe

  colortura i dont see why you cant freeze it, obvioussly the meat cant have been frozen before ( but im sure you know that already). I would freeze it if need be. x

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• franti91

  29 July 2009

  franti91 commented on this recipe

  This sounds quite easy so curry on the menu tonight I think! I cook for my local so will try it out on them!

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• yummie

  04 August 2009

  yummie commented on this recipe

  sorry folks but rogan josh is'nt supposed to be hot, just spicy, it's a delicious indian recipe though, one of my favs,mmmmmmmm

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• Lizzie Stewart

  08 August 2009

  Lizzie Stewart commented on this recipe

  Good base recipe Could'nt get any lamb so did the same thing with chicken marinating with some curry paste & lime. Pre cooked chicken prior to adding to the sauce so that the chicken would stay succulent - yummy Wonder whats its like with beef ?

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• Pepe

  14 August 2009

  Pepe commented on this recipe

  Lizzie, good question about beef! I'll appreciate your feedback. Pepe

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• Brightspark89

  15 August 2009

  Brightspark89 commented on this recipe

  took this as inspiration and used beef as that was what was in the freezer! also made my own curry paste, this is so easy to do, why bother with a jar? Did it with green beans and tomatoes in a garlic and ginger paste and basmati rice. very yummy

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• fiona

  16 August 2009

  fiona rated and commented on this recipe

  

  loved this - subtle flavours instead of water I used a couple of tins of tomatoes (didn't have madra paste used balti which had) 3tbspn of curry paste and extra tomato paste and rather than cook on the hob I slowed cooked in the oven for couple of hours - it was delicous with very tempting smells. One to make again - would work well in the slow cooker. Also added some peppers, some onion chunks and some lentils. I blitzed the garlic and ginger with the onion. Think it would also work well with fish - making the sauce first and letting the flavours develop and then adding the fish at the end. ps brightspark what's you're recipe for curry paste?

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• Emily

  17 August 2009

  Emily rated and commented on this recipe

  

  this was yummy. was slightly under with the meat so bulked it up with potatoes which absorbed the flavours really well. Make this well in advance and leave to stand for a few hours beofre serving to let the flavours develop. If I try this again I might also replace the 300ml water with a tin of tomatoes for extra flavour,

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• Lexie

  18 August 2009

  Lexie rated and commented on this recipe

  

  THIS WAS DELICIOUS. My boyfriend knows and loves curry, and this one impressed him. Plus it's so easy! I halved all ingredient quantities but still used 2 big tbsp's of Rogan Josh Curry Paste instead of Madras. I let the meat sizzle in the spices for a couple of minutes before I added water. And also added two big freshly chopped tomatoes with the water. Then let it simmer for an hour. Added frozen peas towards the end. The meat was really flavoured and tender. Perfect! (Will try some of the ideas above to bulk it up as it did need a side dish to be a complete meal)

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• Lindsey

  19 August 2009

  Lindsey rated and commented on this recipe

  

  Tried this as the Saturday night treat and it was delicious! Didn't know how well it would turn out but it was great.

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Ingredients

• 2 onions , quartered
• 4 tbsp sunflower oil
• 4 garlic cloves , finely crushed
• thumb-size piece fresh root ginger , peeled and very finely grated
• 2 tbsp Madras curry paste
• 2 tsp paprika
• 1 cinnamon stick
• 6 green cardamom , bashed to break the shells
• 4 cloves
• 2 bay leaves
• 1 tbsp tomato purée
• 1kg lean leg of lamb , cut into generous cubes
• 150ml Greek yogurt
• chopped coriander , to garnish

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 1 hr min 1 hr 15 mins

Ingredients

• 2 onions , quartered
• 4 tbsp sunflower oil
• 4 garlic cloves , finely crushed
• thumb-size piece fresh root ginger , peeled and very finely grated
• 2 tbsp Madras curry paste
• 2 tsp paprika
• 1 cinnamon stick
• 6 green cardamom , bashed to break the shells
• 4 cloves
• 2 bay leaves
• 1 tbsp tomato purée
• 1kg lean leg of lamb , cut into generous cubes
• 150ml Greek yogurt
• chopped coriander , to garnish

PER SERVING

386 kcalories, protein 37g, carbohydrate 6g, fat 24 g, saturated fat 9g, fibre 0g, salt 0.54 g

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