Jayne's Rogan josh
Rogan josh literally means 'red meat' and is coloured by using crushed red chillies or
paprika for a milder version.
You may use lamb or beef.
- 6-8 cloves garlic
- 1 tsp salt
- 1" length of fresh root ginger
- 6-8 tbs vegetable oil
- 1kg (2lb) lamb shoulder or leg or stewing beef cut into 1" cubes
- 2 bay leaves
- 8-10 cardamoms - I use about 6 green and 4 black
- 6 cloves
- 10 peppercorns
- 1-2" cinnamon stick
- 2 large onions
- 2-4 red chillies
- 1 tbs paprika
- 1 1/2 tsp corriander seeds
- 2 tsp cummin seeds
- 6oz plain yoghurt
- Peel and crush garlic in the salt to make a paste, put in blender
- Chop ginger and add to garlic with a little water
- Blend and add water until you have a thick paste
HINT:This paste can be made in larger quantities and kep in a jar
in the 'fridge for 4-6 weeks
- Heat oil in a wide heavy pan, heat until the oil just smokes, sear the
meat in small batches (about 3) so that they just cover the base.
Brown on all sides.. fry off any water and remoce with a slotted spoon
let the oil re-heat between batches.
- Hit the cardamoms to split them and add with cloves, bay leaves, cinnamon
and peppercorns to the oil for a few seconds until they swell.
- Add the garlic/ginger paste and stir for a few seconds, add the onions,
turn the heat down and sweat for 7-10 minutes.
Deglaze the pan with the onion juices after a few minutes (get the
brown stuff off the base)
- Grind the corriander and cummin, I use a coffee mill. You can use
pre-ground spices but I urge you to find whole spices, it makes all the
- Split the chillies in two and de-seed, chop.
- Add the chillies and stir, add the ground spices and paprika and stir,
put the meat and any juices back in and stir.
- Add the yoghurt a tablespoonfull at a time, stir until it's evaporated
and repeat until all used
- Cover with water ( 1/2 pt for lamb, 3/4 pt for beef)
- Bring to the boil, cover and put in an oven at 180C for 1 hour for
lamb 2 hours for beef. Remove and stir occasionally.
You can cook this on a stove but part cover and stir frequently.
- About 10 mins before serving, remove lid and reduce until you have a thick
rich red sauce