One-pan rogan josh

One-pan rogan josh

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(43 ratings)

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Cooking time

Prep: 35 mins Cook: 1 hr - 1 hr, 15 mins

Skill level

Easy

Servings

Serves 6

This lamb curry's a popular restaurant classic that's really easy to make at home

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
386
protein
37g
carbs
6g
fat
24g
saturates
9g
fibre
0g
sugar
3g
salt
0.54g

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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Method

  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.

Recipe from Good Food magazine, March 2009

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Comments

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emhud's picture

Another favourite with my family. A lovely rich sauce which was surprising as I am used to cooking curries with coconut milk, and Greek yoghurt is lower in fat. Needed to cook with lid off for last 15 mins to thicken sauce slightly. I added 2 red peppers and 4 tomatoes, to bulk it out with some healthiness. I also mixed 1 tbsp of madras curry paste and 1 of tikka masala, and the spice was just about right for the kids, but a bit of Greek yoghurt on the side prevented any potential complaints. Yum!

janjan87's picture

First proper attempt at making a curry and have made it twice now, both times it came out spot on. Lovely flavours and easy to make. I use slightly less lamb (about 600g) as there's only two of us, still end up with enough for an extra meal to stick in the freezer. There is plenty of sauce but this wasn't a problem for us. Might use some fresh tomatoes next time. Accompanied this dish with a couple of bags of Tilda's 2 min brown basmati rice and few chapatis each yum!

jaysterhowl's picture

The flavours in this curry were a little disappointing considering how long it took to make. I added a tin of chopped tomatoes but I should also have used much less water as the curry was very 'saucy' rather than dry. That said, the meat (I used chicken) was very tender and it was still fairly tasty.

rlc130's picture

Looks good but when do you add the yoghurt

beantang_'s picture
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Delicious. Cooked this alongside the chicken tikka masala also on this site for a dinner party and this was the clear winner. The meat was fabulously tender and the sauce was nice and dry. I think we cooked it for a little longer than it suggests to make sure the lamb was almost to the point of falling apart. Will be making it again.

jaydogg77's picture
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Delicious! Best curry I've ever cooked. I added fresh chillies with the onion as I like a bit of spice.

happyeater01's picture
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Great dish with lovely flavurs.
I used rogan josh paste instead of madras and the water amount is correct , as slow simmer thickens the curry sauce just like in a restaurant. make sue you use 3 tablespoons of the curry paste and must squash the cardomon pods before you put in pot for all the flavours to come to gether than you be onto a winner:)

yummyfood10's picture
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Fantastic, both my husband and I loved this. Cooked in the oven on a low heat for 2 hours as I had a gym class, was perfect when I came home.

arsenal-yummy's picture
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Great flavours but a little greasy. Served it with John Torode's spicey pilau rice which worked well.

dawnym's picture
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My husband and I love curries and have made many, After reading many of the comments about this dish I was a little dubious as to how the end result would be.........what was I worried about!!!! Are these people reading the recipe correctly?? I followed it exactly and the result was amazing. The best curry we have ever had! I used pataks curry paste- 2 tablespoons of, and it was the perfect heat, not too mild and not overpoweringly hot but just enough bite to let all the other flavours come through. we will be hard pushed to beat this recipe!

lesleyjoyce's picture
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I made this for Christmas Eve Curry night and everyone loved it.
I used Creme Fresh instead of Greek Yogurt, and it worked fine.

thecherub's picture
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This was lovely. I used less lamb (there were 2 of us) but kept the sauce ingredients the same, having read other reviews which said not enough sauce. We did however use a little less water as we cooked for a few hours in a slow cooker. Result was delicious!

susan6780's picture
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Love this dish,I use tinned tomatoes instead of puree and water,and I throw left over veg and meat from our Sunday lunch,a definite keeper! Yummy!

de39hf20's picture
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This was really easy to make and tasted delicious. Even the children liked it. I also added runner beans and red peppers. Will definitely make again :)

alisonjbrown's picture
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gorgeous!!!
Mild and tasty children could not get enough!

allmypetshavepaws's picture
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Easy to make and tasted yummy!

grub_luva's picture

A gorgeous, easy curry.I've used this recipe a few times now and each and every attempt has been a success - both family and friends love it.

I used Pataks mild curry paste instead of madras curry paste as I don't like currys to be too hot. The mild curry paste still packs a decent kick!

Make it Vegetarian by using quorn chicken pieces instead of lamb and add some green/yellow peppers and tomatoes also.

Makes enough for 2-3 servings.

lulujersey's picture
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Yummy yummy but agree that the depth of flavour isnt there. Very easy though so will do again.

laurenbritchford's picture

Excellent recipe! The taste is very authentic. My partner and I really enjoyed this and it was very easy to make.

vrog's picture
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Just as an aside, isn't a 'one-pot' recipe one that is a complete meal in one pot? I don't really see how this fits the bill!!

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