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How To Make Rogan Josh

How To Make Rogan Josh

Rogan Josh is a flavoursome, spicy dish usually eaten with leven bread or rice. We teamed up with Shahena Ali, of the Maharaji restaurant in Benfleet, Essex, to show you how to cook it.

INGREDIENTS

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RECIPE

Serves
4

Step 1: You will need:

  • 600 g lamb, chopped into 2.5 inch pieces
  • 3 tbsp garlic and ginger paste
  • 3 tbsp oil
  • 2 tsp salt
  • 1 tsp turmeric powder
  • 3 tsp garam masala
  • 2 tsp coriander powder
  • 2 tsp ground cumin
  • 2 tbsp plain yoghurt
  • 1 tsp chilli powder
  • 2 medium onions, finely chopped
  • 3/4 tin of peeled plum tomatoes
  • fresh coriander, to garnish
  • 1 saucepan with lid
  • 1 metal or wooden spoon to stir

Step 2: Fry onion

Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.

Step 3: Add pastes

Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.

Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.

Step 4: Add the meat

Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.

Step 5: Add tomatoes

Add in the tinned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Step 6: Stir in yoghurt

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil.

Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.

Step 7: Simmer and stir every 30 minutes

Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the colour of the sauce is redder/browner.

Serve hot, garnished with fresh coriander