Rogan Josh

  • Maintenance
    Dinner Maintenance

3 bay leaves

2 tsp whole cloves

3 black cardamom

1 Tbsp green cardamom

1 piece cassia bark

1 tsp fennel seeds

4 small dried chillies

1kg red onions, sliced

1 tsp turmeric

1 tsp chilli powder

3 tsp ground coriander

2 tsp fresh ginger paste

2 tsp fresh garlic paste

1 Tbsp chilli puree

2 tomatoes, chopped

1 tbsp tomato puree (or extra tomatoes)

1kg lamb/meat, cubed

2 Tbsp coriander leaves, chopped

good pinch salt (to taste, optional)

small amount vegetable oil


1. Heat a small amount of oil in base of a pan, until almost smoking. Add bay leaves, cloves, cardamom, cassia bark, fennel seeds & dried chillies. The black cardamom explodes & adds flavours into the oil.

2. Add onions, need them brown & sweet.

3. While onions cooking, add ginger, garlic & powdered spices.

4. Stir in chilli puree & a little water to stop the spices from burning.

5. Add tomato, tomato puree & salt & stir well to combine.

6. Turn heat to high to sear meat, add meat. Stir well so all the meat pieces are coated.

7. Add a little more water. Cover with lid & cook 35-40mins.

8. Just before serving, add chopped coriander, but don’t cook it.

Recipe courtesy of Julie Masci, New Life Nutrition