Lamb Rogan josh

Name: Lamb Rogan josh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 quartered Onion; 4 tbsp Sunflower Oil; 4 cloves Garlic; Thumb sized peeled and very finely grated Ginger; 2 tbsp Madras Paste; 2 tsp Paprika; 1 cinnamon stick; 6 bashed to break shells Cardamom; 4 Cloves; 2 Bay Leaf; 1 tbsp Tomato Purée; 1 kg cubed Lamb; 150 ml Greek yogurt; Garnish chopped Coriander

A classic Indian lamb from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

214

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Indian Lamb in TheMealDB. Original source: http://www.bbcgoodfood.com/recipes/9643/onepan-rogan-josh

Ingredients

2 quarteredOnion
4 tbspSunflower Oil
4 clovesGarlic
Thumb sized peeled and very finely gratedGinger
2 tbspMadras Paste
2 tspPaprika
1cinnamon stick
6 bashed to break shellsCardamom
4Cloves
2Bay Leaf
1 tbspTomato Purée
1 kg cubedLamb
150 mlGreek yogurt
Garnish choppedCoriander

Instructions

01
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.
02
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.
03
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.