Dinner · Indian

Lamb rogan josh

Lamb simmered slowly in an onion and cardamom base until it falls apart, finished with yoghurt. Made in one pot, and it freezes well.

In one portion

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Where the calories come from

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£5.18a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

6 portions1 portion

Start early: the lamb marinates in the fridge overnight, or for a couple of hours. Stir the chilli powder, ginger and garlic together and coat the lamb in it, so the spices can work into the meat.
When you're ready to cook, blitz the onion to a smooth puree in the blender, adding a splash of water.
Use a large lidded pot, since the curry simmers covered later. Heat the vegetable oil in it on the hob, then fry the ground cardamom and cinnamon stick for 2 minutes.
Pour in the blended onion and give it 4-5 minutes with a pinch of salt, until it thickens to a paste.
For 1 minute, stir the paprika, ground coriander, cumin and bay leaf through the paste.
Tip the lamb into the pot with every bit of its marinade. Keep turning it until it has browned and no longer looks raw.
Stir in the chicken stock and tomato puree and let it come up to simmering point. Cover with the lid and simmer gently for 1.5 hours, until the lamb is tender.
Swirl the yoghurt through, then give the curry a final 5 minutes at a simmer. Scatter over the fresh coriander.
Boil the basmati rice in salted water until tender, then drain it. Spoon the curry over the rice to serve.