One-pan rogan josh

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• AliTw8

  2009-02-28 17:00:09.518144

  AliTw8 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

  2009-03-02 09:42:00.304606

  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

  2009-03-03 20:05:58.60116

  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

  2009-03-15 09:24:02.580579

  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

  2009-03-16 13:25:20.785173

  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

  2009-03-18 14:51:05.518217

  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

  2009-03-21 21:46:10.745055

  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

  2009-03-21 21:46:51.568899

  Babs45920 rated this recipe

  

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• Jay

  2009-04-21 15:20:23.678517

  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

  2009-07-27 10:46:19.354754

  coloratura commented on this recipe

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

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• JOOLES

  2009-07-28 17:19:25.29865

  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

  2009-07-29 08:06:55.214735

  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

  2009-08-04 07:24:20.366355

  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

  2009-08-08 13:35:35.466236

  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

  2009-08-14 17:46:16.876663

  Pepe commented on this recipe

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

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• Brightspark89

  2009-08-15 14:32:24.57428

  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

  2009-08-16 14:17:43.737361

  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

  2009-08-17 11:46:36.409263

  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

  2009-08-18 17:21:43.522667

  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

  2009-08-19 10:13:35.710959

  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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http://www.bbcgoodfood.com/recipes/9643/

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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 - 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, sugar 3g, salt 0.54 g

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