Dinner · Indian

One-Pan Lamb Rogan Josh

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 15, 2026

This one-pan lamb curry does the work for you: golden onions, warming whole spices, and tender lamb simmered slowly in a rich, spiced sauce. It looks impressive but the method is mostly hands-off, making it a great choice for a cozy weekend dinner. Serve it with fluffy basmati and a scatter of fresh coriander.

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One-Pan Lamb Rogan Josh

Why you'll love this

  • Rich, restaurant-quality curry from one pan.
  • Mostly hands-off once it hits the simmer.
  • Tastes even better the next day.
  • Freezes beautifully for easy future dinners.

EveryDayMeal recipe

One-Pan Lamb Rogan Josh

Prep
15m
Cook
75m
Total
90m
Serves
6
Level
Medium

Ingredients

  • 2 onions, quartered
  • 4 tbsp sunflower oil
  • 4 garlic cloves
  • thumb-sized piece ginger, peeled and finely grated
  • 2 tbsp Madras curry paste
  • 2 tsp paprika
  • 1 cinnamon stick
  • 6 cardamom pods, lightly crushed
  • 4 cloves
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1kg lamb, cubed
  • 150ml Greek yogurt
  • to garnish fresh coriander, chopped

Equipment

  • Food processor
  • Large heavy-based pan with lid
  • Wooden spoon
  • Box grater or microplane

Instructions

  1. Add the quartered onions to a food processor and pulse until very finely chopped, almost a paste, so they melt into the sauce as they cook.
  2. Heat the oil in a large, heavy-based pan over medium heat, then add the onions and cover with a lid. Fry, stirring every few minutes, until they turn deep golden and soft, about 12 to 15 minutes. This slow cooking builds the sweet, savory base of the curry.
  3. Stir in the garlic and grated ginger and fry for 5 minutes more, until fragrant and the raw edge has cooked off.
  4. Add the curry paste, paprika, cinnamon, cardamom, cloves, bay leaves, and tomato puree. Stir constantly over the heat for about 30 seconds to wake up the spices and stop them catching.
  5. Add the cubed lamb along with 300ml water and stir well to coat the meat. Lower the heat, then stir in the yogurt a little at a time so it blends smoothly into the sauce without splitting.
  6. Cover the pan and simmer gently for 40 to 60 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened and turned glossy.
  7. Scatter with chopped coriander and serve hot with basmati or pilau rice.

Tips from the kitchen

  • Add the yogurt off a rolling boil and stir it in gradually to keep it from curdling.
  • Whole spices like cinnamon and cardamom are for flavor, not eating, so warn diners or fish them out before serving.
  • If the sauce looks thin near the end, uncover the pan for the last 10 minutes to let it reduce and thicken.

Estimated nutrition per serving: 480 cal · 38g protein · 8g carbs · 33g fat

Make it your own

  • Swap lamb for diced beef or chicken thighs, adjusting the simmer time as needed.
  • Use a mild curry paste instead of Madras for a gentler heat.
  • Stir in a handful of spinach at the end for extra greens.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water until piping hot throughout.

Good to know

Can I make this in advance?
Yes, it actually improves overnight as the spices deepen. Make it a day ahead and reheat gently before serving.
Why did my yogurt curdle?
It usually splits from too-high heat. Lower the temperature and stir it in slowly, and the sauce will smooth out as it simmers.
What cut of lamb works best?
Shoulder is ideal because it stays tender and juicy through the long simmer. Avoid very lean cuts, which can dry out.
How spicy is it?
Madras paste brings a medium heat. Use a milder paste or reduce the amount if you prefer a gentler curry.

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