Rogan Josh Curry Masala from ‘Ome Made is a blend of Indian spices. Known for its deep red and bold savoury flavours.
Rogan Josh is traditionally a slow cooked dish made using meat or chicken on the bone, however you can make the British Indian Restaurant version using a base curry gravy and precooked meat, chicken, or vegetables.
Whether you prefer traditional or a BIR version, ‘Ome Made Rogan Josh is perfect for either.
With the addition of aromatic spices such as cinnamon, clove and cardamom. Plus, paprika and Kashmiri Chilli to the usual curry masala spices of coriander, cumin, and turmeric. This Masala gives a lovely robust flavour without being overly spicy.
All you need to make a tasty Rogan Josh
- Main ingredient (chicken, lamb, beef, vegetables)
- ‘Ome Made Rogan Josh Curry Masala
See the recipe below!
Rogan Josh Curry Masala come in a 60g resealable pouch.
Allergy advice: contains mustard, may contain traces of nuts/peanuts, some ingredients are processed where, celery seeds, sesame seeds and gluten are present.
Suitable for Vegetarians & Vegans.
Meat Rogan Josh
- 1 kg of beef or lamb diced in to 1’’ cubes beef chuck or shin is good or lamb shoulder or neck
- 5 tbsp oil
- 2 large onions finely chopped
- 8 cloves garlic finely chopped or grated
- 1 tbsp ginger finely chopped or grated
- 1.5 tbsp ‘Ome Made Rogan Josh Curry Masala
- 4 tbsp plain natural yoghurt
- 8 tomatoes quartered
- 2 tsp fenugreek leaves optional
- 1 tsp ‘Ome Made Garam Masala
- 1 – 2 tsp salt to taste
- 2 tbsp chopped fresh coriander
- Gently heat the oil in a heavy bottomed ovenproof pan. When hot add the meat and cook on a medium heat until sealed and lightly browned. Remove the meat from the pan with a slotted spoon and put to one side.
- Add the onions to the pan. Cook on a medium heat, stirring from time to time, until the onions are a nice golden brown colour.
- Add the garlic and ginger to the pan and continue to fry for 30 seconds
- Add the curry Masala and fry gently for another minute, if catching or sticking add a splash of hot water.
- Add the meat back to the pan and stir until it’s well coated with the mixture.
- Add roughly half of the yoghurt and stir in followed by the other half and stir in again.
- Add just enough water to almost cover the meat.
- Put a lid on the pan and put in a pre-heated oven at 160°C/325°F
- Check the curry after 2 hours. If the meat is tender add all the other ingredients and cook for another 15 minutes. If the meat is still a little tough give it another 20 minutes before adding the other ingredients. If at any point the curry looks a little dry add a little hot water.
- When ready serve with rice and Indian bread.
For more recipes see www.omemade.com