One-pan rogan josh

One-pan rogan josh

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(50 ratings)

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
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Ingredients

  • 2 onions, 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 cloves, 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 cloves
    Cloves

    Clove

    klo-ve

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

  • 2 bay leaves
  • 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.

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Comments, questions and tips

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Davidbarrie
17th Apr, 2017
1.3
Dissapointing lack of depth of flavour, meat cooked nicely though.
Beans on Toast's picture
Beans on Toast
12th Feb, 2017
5.05
Absolutely brilliant recipe. We ate the 'six servings' between the two of us in one evening. Added extra onion and garlic, a leek, a couple of peppers (red and green), a couple of chillies (red and green) and a pack of mushrooms. Served with cumin rice. Would definitely do this again.
jhughes486
20th Nov, 2015
5.05
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
13th Oct, 2015
5.05
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
2nd Jun, 2015
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
15th Oct, 2014
3.8
Really easy recipe but missing the depth of flavours. Really quick so I will cook it again
emhud
2nd Feb, 2014
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
28th Jan, 2014
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
27th Jun, 2013
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
1st Apr, 2013
Looks good but when do you add the yoghurt

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Barbara12
4th Apr, 2015
What is cardamom
goodfoodteam's picture
goodfoodteam
20th Apr, 2015
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. 
marsomarso
24th Mar, 2014
3.8
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.