One-pan rogan josh

One-pan rogan josh

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(45 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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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!!

vrog's picture
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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
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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
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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
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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
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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
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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 more...it won't be left!!

bonbon-1975's picture
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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
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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
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Sorry forgot to rate this!

catrionakitson's picture
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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!

gwd34afitou's picture
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Tried this as the Saturday night treat and it was delicious! Didn't know how well it would turn out but it was great.

lexie_marie's picture
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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)

emilymargaret's picture
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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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