Lamb Rogan josh Recipe (Ready in 60 Min)

A crowd-pleasing Indian lamb built around madras paste, cardamom and cloves — roughly 60 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 5 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 5 steps, it's manageable with a little attention.

How to make it

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.
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.
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.

You'll use: Frying pan / skillet · Pan · Saucepan · Food processor

Tips & common questions

How long does Lamb Rogan josh take to make?

About 60 minutes from start to finish — an estimate based on the 5 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.