One-pan rogan josh

One-pan rogan josh

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

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 onions, 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 cloves, 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 cloves



    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



    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Mar, 2013
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.
5th Mar, 2013
Delicious! Best curry I've ever cooked. I added fresh chillies with the onion as I like a bit of spice.
13th Oct, 2012
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:)
30th Aug, 2012
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.
9th Aug, 2012
Great flavours but a little greasy. Served it with John Torode's spicey pilau rice which worked well.
19th May, 2012
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!
3rd Feb, 2012
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
24th Jan, 2012
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!
11th Nov, 2011
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!
17th Feb, 2011
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 :)


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.