Original content from | Commercial Services | Talent Partnerships
Your epoints

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.


View Ingredients In:



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