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.



  1. Peel and crush garlic in the salt to make a paste, put in blender

  2. Chop ginger and add to garlic with a little water

  3. 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

  4. 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.

  5. 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.

  6. 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)

  7. 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 difference

  8. Split the chillies in two and de-seed, chop.

  9. Add the chillies and stir, add the ground spices and paprika and stir, put the meat and any juices back in and stir.

  10. Add the yoghurt a tablespoonfull at a time, stir until it's evaporated and repeat until all used

  11. Cover with water ( 1/2 pt for lamb, 3/4 pt for beef)

  12. 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.

  13. About 10 mins before serving, remove lid and reduce until you have a thick rich red sauce