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Easy Rogan Josh

by Jo Pratt from In the Mood for Food

Love spicy Rogan Josh curry? Jo Pratt's take on the Kashmiri classic is simple and delicious. Serve with basmati rice and naan for a satisfying feast.

From the book


Please don’t be put off by the number of ingredients; this is really easy (and fairly spicy). Leave plenty of time for it to simmer away while you make yourselves busy in other ways – you’ve got rice and side dishes to prepare!

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2 cloves of garlic, roughly chopped
1 small onion, roughly chopped
2.5cm piece of fresh ginger, peeled and roughly chopped
½ red pepper, deseeded and roughly chopped
½-1 tsp dried chilli flakes
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp paprika
a good pinch of sea salt
2 tbsp vegetable oil
500g boneless shoulder of lamb, cut into bite-sized cubes
1 cinnamon stick, snapped in half
6 cardamom pods, lightly crushed with the back of a spoon
100ml lager or water
3 ripe tomatoes, chopped


In a food processor, blend together the garlic, onion, ginger, red pepper, chilli flakes, cumin seeds, coriander seeds, paprika and salt to create a paste.

Heat the oil in a saucepan or small casserole dish over a high heat and add the lamb pieces, cinnamon stick and cardamom pods. Quickly fry until the
lamb is browned all over. Stir in the paste and cook for about 5 minutes.

Pour in the lager or water and the tomatoes and bring to a simmer. Cover with a lid and cook for 50 minutes to 1 hour, stirring occasionally. Remove the lid and cook for a further 5 to 10 minutes, until the sauce has thickened to your liking. Have a taste and season with extra salt if it is needed.

Serve the rogan josh as it is or garnished with fresh coriander, sliced chilli or flakes of coconut. If you think it will be too hot for one of you, add a spoonful of natural yoghurt or raita to the side.

PS… It’s well worth making double the quantity of the curry and keeping half in the freezer for another night.

In the mood for a drink? For a spicy experience, rich red Italian Amarone is the ticket for this dish or try more readily available French country reds such as Fitou and Minervois.


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