Easy lamb rogan josh
Serves: 4
Total time: 
Recipe photograph by Kris Kirkham.
Easy lamb rogan josh
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
314Kcal
Fat
19gr
Saturates
7gr
Carbs
10gr
Sugars
9gr
Fibre
1gr
Protein
26gr
Salt
0.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 1 x 450g pack diced lamb
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 25g piece root ginger, peeled and roughly chopped
- ½ x 283g jar Patak’s Rogan Josh spice paste
- 1 bay leaf
- 1 cinnamon stick
- 100g full-fat natural yogurt, plus extra to serve
- 1 x 230g tin chopped tomatoes
Step by step
- Heat the oil in a large casserole dish until hot. Brown the diced lamb in batches over a high heat, removing to a plate as you go. Whiz the onion, garlic, ginger and curry paste to a purée in a mini food processor (if you don't have a mini food processor, you can just finely chop the onion, garlic and ginger). Add the purée to the pan and stir-fry over a medium heat for 3-4 minutes, then return the lamb to the pan and stir to coat.
- Add the bay leaf, cinnamon stick, yogurt, tinned tomatoes, 300ml just-boiled water and seasoning, to taste. Stir the mixture well, bring to the boil, then reduce the heat and cover. Simmer very gently, covered, for 40 minutes until the lamb is tender.
- Serve with freshly cooked rice, a spoonful of yogurt and a little diced cucumber.
