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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alisonjbrown
16th Feb, 2011
5.05
gorgeous!!! Mild and tasty children could not get enough!
allmypetshavepaws
10th Feb, 2011
5.05
Easy to make and tasted yummy!
grub_luva's picture
grub_luva
3rd Feb, 2011
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
10th Dec, 2010
3.05
Yummy yummy but agree that the depth of flavour isnt there. Very easy though so will do again.
laurenbritchford
28th Nov, 2010
Excellent recipe! The taste is very authentic. My partner and I really enjoyed this and it was very easy to make.
Honeygran
25th Oct, 2010
4.05
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!!
Honeygran
20th Oct, 2010
4.05
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
14th Oct, 2010
4.05
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
9th Oct, 2010
Cooked it ate it loved it thank you.
gazzabongo
11th Sep, 2010
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 .

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