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Rogan Josh

Rogan Josh


Rogan josh, also written roghan josh or roghan ghosht, is a delicious, aromatic dish of Persian or Kashmiri origin. Perfect with Lamb, beef, chicken or vegetables such as cauliflower.

Enjoy our version of this indian staple Rogan Josh, cooked to perfection in a spicy tick tomato sauce with onions and garlic. The lamb is tender and will be cooked to perfection.

  • Ingredients

    • 75g natural yoghurt
    • 2-3 tbls Rogan Josh Spice Blend
    • 550g lamb, beef or chicken fillets (skinless) or vegetables
    • 300g onions, finely chopped
    • 1½ tbls tomato purée
    •  1ts Salt
    • 25g butter
    • 2 bay leaves, crumbled
    • 2 green cardamom pods, split open at the top
    • 5cm cinnamon stick, broken in half or 1ts ground cinnamon
    • 350ml (approx) boiling water
  • Cooking Instructions

    • Mix the yoghurt with the 2-3 spoons of Rogan Josh Spice Blend, depending on your taste, the more you add the spicier the dish will be.
    • Cut the lamb, beef or chicken or vegetables into cubes. Put them into a nonstick saucepan with the onions, place the pan over a medium heat, stirring until evrything begins to sizzle.
    • Add the yoghurt and spice mixture, reduce the heat to low, cover and cook for about 25-30 minutes, stirring occasionally, until the lamb has released all its natural juices.
    • Remove the lid, increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste like consistency.
    • Add the tomato purée, some salt and 15 g of the butter to the lamb. Reduce the heat to low again and cook, uncovered, for 3-4 minutes, stirring frequently. Now add about 350 ml of boiling water, cover and simmer for approx 15 minutes.
    • In a small pan, melt the remaining butter over a low heat, add the bay leaves, cardamom, cinnamon, allow them to sizzle for 35-40 seconds.
    • Mix into  the meat, cover and cook for a further 10-12 minutes.
    • Stir in some chopped mint and coriander.
    • Serve with rice, naan bread or both.
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