Lamb rogan josh

Lamb rogan josh

  • serves 6
  • A little effort

This is an easy, one-pot lamb rogan josh that is sure to be a family favourite. Cook and eat it now, or freeze ahead for a stress-free weekday meal.



  • garlic 2 cloves, crushed
  • ginger finely grated to make 2 tsp 
  • mild chilli powder 11/2 tsp
  • lamb neck fillet 700g, in chunks 
  • onions 2, roughly chopped
  • groundnut oil
  • cinnamon 1 stick
  • green cardamom 6 pods, squashed
  • cloves 4, ground
  • ground cumin 1 tsp
  • ground coriander 2 tsp
  • paprika (not smoked) 1 tsp
  • bay leaves 2
  • tomato purée 11/2 tbsp
  • light chicken stock 450ml
  • full-fat natural yogurt 100ml
  • coriander a few leaves, chopped to finish
  • rice or Indian breads to serve


  • Step 1

    Step 1

    Mix the garlic, ginger and chilli powder and toss with the lamb. Chill for a couple of hours or overnight if you want.

  • Step 2

    STEP 2

    Put the onions in a small food processor with a splash of water and whizz to a purée. Heat 2 tbsp oil in a large pan with a lid. Add the cinnamon and cardamom and cook for 2 Minutes. Add the onion purée with a large pinch of salt and cook for 4-5 minutes until the paste thickens. Add the rest of the spices and the bay leaves, cook for a minute then add the lamb and marinade, cook until opaque and browned.

  • Step 3

    Step 3

    Add the tomato purée and stock and bring to a simmer. Put a lid on and simmer for 1½ hours or until the lamb is tender. Add the yogurt and simmer for 5 minutes. Finish with some coriander.

  • Step 4

    Step 4

    To freeze, cool then transfer to freezer bags or freezer-proof containers. Defrost in the fridge overnight then reheat in a microwave or pan until piping hot. Serve with rice and breads.


Nutritional Information

  • Kcals 344
  • Fat 23.9g
  • Saturates 9.5g
  • Carbs 7.5g
  • Fibre 1.4g
  • Protein 24.2g
  • Salt 0.5g