One-pan rogan josh

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


Serves 6
This lamb curry's a popular restaurant classic that's really easy to make at home

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal386
  • fat24g
  • saturates9g
  • carbs6g
  • sugars3g
  • fibre0g
  • protein37g
  • salt0.54g
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  • 2 onion, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 garlic clove, finely crushed
  • thumb-size piece fresh root ginger, peeled and very finely grated
  • 2 tbsp Madras curry paste
  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 cinnamon stick
  • 6 green cardamom, bashed to break the shells
  • 4 clove



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 bay leaf
  • 1 tbsp tomato purée
  • 1kg lean leg of lamb, cut into generous cubes



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 150ml Greek yogurt
  • chopped coriander, to garnish


  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.

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Comments, questions and tips

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Comments (59)

jhughes486's picture

Very pleased with this one. Like others, I sometimes use coconut milk or tomatoes rather than water. It really is pretty close to Indian restaurant curry and very popular.

allielovetocook's picture

I didn't use Bay Leaves as often don't like their flavour unless in something very saucy, and I wanted this curry to be thick. I used more garlic, Rogan Josh paste (big heaped tablespoons), and a red chilli with its seeds for more heat. I cooked the meat for and hour and a half and it was deliciously tender and the sauce thick and rich. I cooked it with the Chicken Tikka Masala also on this site so we had a bit of both and the rest the following day. The Rogan Josh heated up well with a little added water and 4 really ripe vine tomatoes and it was even more delicious than the day it was made. Will be using this recipe rather than our (very disappointing) local takeaways in future!

Harcy's picture

cook a lot of curry and this was very disappointing.
Almost a sour taste but meat was cooked .
Would suggest search a little further - and Bay Leaves ???

Hlybbz's picture

Really easy recipe but missing the depth of flavours. Really quick so I will cook it again

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

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

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

happyeater01's picture

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

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

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

dawnym's picture

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

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

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

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

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

Mild and tasty children could not get enough!

allmypetshavepaws's picture

Easy to make and tasted yummy!


Questions (2)

Barbara12's picture

What is cardamom

goodfoodteam's picture

Hi Barbara12 thanks for your question. Cardamom is a spice which is from a type of seed. There are a two different types of cardamom (green & black) and although they are different they both impart the unique cardamom flavour to dishes. Cardamom is extremely fragrant and the flavour is almost floral with a coolness like mint. Hope this helps. 

Tips (1)

marsomarso's picture

This is a great recipe but even better if you add some sweet potato cubes with the meat, tinned tomatoes instead of puree, a knob of butter and some sliced green peppers 20 mins before the end. I substituted cream for yogurt (not healthy but it was all I had in the fridge!) and it still worked well.