One-pan rogan josh

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

Easy

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.

Ingredients

  • 2 onion, quartered
    Onion

    Onion

    un-yun

    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
    Paprika

    Paprika

    pa-preek-ah

    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
    Cloves

    Clove

    klo-ve

    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
    Lamb

    Lamb

    laam

    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

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.

Ads by Google

Comments, questions and tips

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

Comments (59)

gwd34afitou's picture
5

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

RaspberryLemon's picture
4

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
4

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,

fkwool's picture
5

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?

strongmansj's picture

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

seguel's picture

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

Pepe

lizziestewart's picture

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 ?

holmfirth's picture

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

franti91's picture

This sounds quite easy so curry on the menu tonight I think!
I cook for my local so will try it out on them!

jburton's picture

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

8katherine's picture

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

jhepburn01's picture
4

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!

babs45920's picture
5

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!

katron's picture
5

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.

Frantic Flapjack's picture
5

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.

dylanski's picture
3

I agree with Jo, nice but it needs more depth of flavour.

hamishmum's picture
2

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

schizopear's picture
4

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.

alitw8's picture

Really easy and scrummy. I'm still fairly new to making curries from scratch but this one looked good and tasted delicious.

Pages

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…