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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (59)

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

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

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!!

vrog's picture

Looked good, tasted good. Heat just right for us. Just a little too much sauce for us, so would either add some veg or lentils as Babs suggested or use less water.

rhianthomas1984's picture

Another lovely curry recipe, definately one for the folder. I'm going to try it with chicken next time (at my husbands request) and might substitute the madras paste for pataks rogan josh paste.

billtheraider's picture

Cooked it ate it loved it thank you.

gazzabongo's picture

this recipe is really easy but I tend to slow cook the curry in the oven this makes the lamb really tender and I take the cinnamon stick out after about 45 mins as I think it over powers the flavour .

boiledover's picture

This wonderful recipe is so delicious! Friends always ask for it . I do not think they would be so keen to come round for dinner otherwise. I make at least double and sometimes a lot more in winter and freeze it ! Fab

chimpunk's picture

Would definitely recommend. Added a touch more water, yoghurt and tomato puree than the recipe states, as I like a bit more sauce. Popped in the slow cooker on low for 4 hours and it really gave the flavour of the spices more chance to develop. Lovely.

dancingbunny's picture

I found it needed more salt and perhaps some vegetables, so the next day I added some baby potatoes and a green pepper to the leftovers plus extra curry paste and chicken stock and it was twice as nice.

victoria7668's picture

very tasty a lovely curry

melissae's picture

This is lovely!! Really easy but not hot as would you expect for rogan josh - which suited me as I rarely go hotter than tikka marsala! I have made this with chicken thigh fillets and coconut milk instead of the yoghurt, so it was dairy free, and was just as nice.

lurvlyloz's picture

made this for the first time this weekend. very quick & easy to make and very flavoursome. will def make again.

judedoug's picture

Absolutely gorgeous!!! 3rd time in 6 weeks...

tip.... add a fresh Chilli and don't crush cinnamon stick, if not overkeen on Cinnamon. Portions are a little on small side, make won't be left!!

bonbon-1975's picture

I absolutley Loved this recipe!!! It was suprisingly easy to make once everything was on & it tasted delicious!! Made it for a family party & it went down so well that I even had requests to make it again for a party someone else was having a few weeks later!! Lovely flavours & really tender meat - a defenite keeper!! :D

bimbobaby's picture

tasty but i'm not used to lamb curries i normally have chicken & i think the texture & the taste of the lamb put me off slightly although i love lamb normally.
very easy to do though & would make again but probs with chicken!!

catrionakitson's picture

Sorry forgot to rate this!

catrionakitson's picture

I made this at the weekend and it is just gorgeous, I used diced shoulder as it is less expensive than leg, just need cooking a little longer but the flavour is superb. I prepared it in the pan and cooked it in the slow cooker and it was just meltingly tender. I will add the greek yogurt near the end next time as it looked as if it had curdled - didn't affect the taste though.

mrsmaccers's picture

Just got this simmering now. I love curry and I love it even more when it is as easy to make as this. Slightly astonished at how much diced leg of lamb just cost me at the butcher (£15 for a kilo!) but still really looking forward to supper!


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…