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Rogan josh

A rich, spicy version of this classic dish.

Rogan josh

Rogan josh came initially from Kashmir in Northern India. In this recipe extra spices are used, which are tempered with a generous helping of cream.

1[Lamb marinading in rogan josh spices]
Grind the whole spices and add to the turmeric and chilli powder. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge).

2[Marinaded meat and brown stuff simmering]
Heat the oil or ghee in a large pan it must be very hot. Add your lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it. Turn the heat down and add the brown stuff.

3[Cooked rogan josh ready to serve]
Cover and simmer for 60 minutes until the meat is tender. Stir in the cream and garam masala, and remove from the heat. Just before serving, stir in the chopped fresh coriander.



Serves 4
1 lb (550 g) lamb, diced
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp turmeric
1 tsp chilli powder
½ pint (275 ml) brown stuff
90 ml (3 fl oz) double cream
2 tbsp fresh coriander, finely chopped
2 tbsp ghee, for frying
2 tsp garam masala

Cook’s Notes

Serve with rice and/or naans.

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