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devine Rogan Josh 2008/07/29

Posted by Daddy Dave in Cooking, Reviews.
Tags: , , ,

This was Daddy Dave’s first attempt at Indian curry — and while it might not be quite as healthy as Mummy Ruth’s no points devine curry, it is still pretty healthy, inexpensive, easy, and absolutely delicious! It is also pretty authentic, which is impressive in itself.

Prep Time: 5 mins.,
Cooking Time: About an hour and a half,
Serves: 2.


  • 2 cooking hobs;
  • Wooden stirring spoon;
  • dessert spoon measure;
  • tea spoon measure;
  • cup measure;
  • Fork;
  • Pot or deep pan with lid for curry;
  • medium pot with lid for rice;
  • sieve for rice;
  • sharp knife for chopping onions and coriander;
  • possibly a tin opener for the tomatoes.

Shopping List:

  • 300g diced lean Lamb or chicken or whatever meat you fancy.  300g is a standard packet, but the dish can take double — it’s up to you really;
  • 2 Onions ;
  • some cooking vegetable oil;
  • 3 teaspoons Garam Masala powder;
  • 2 teaspoons Lo-Salt;
  • 2 teaspoons Ground Cumin powder;
  • 1 teaspoon Turmeric powder;
  • 1 teaspoon Red Chili Powder;
  • 1 teaspoon of pulped garlic;
  • 1 teaspoon pulped ginger;
  • 1 tin of chopped tomatoes;
  • 2 dessert spoons of low fat, plain natural yogurt;
  • some fresh coriander;
  • 1 cup rice (roughly 180g);
  • 2 cups cold water (roughly 400ml).

To Make Devine Rogan Josh:

[Picture of an onion][Picture of an onion] [Picture of diced lamb]

[Picture of can of peeled tomatoes]

Measure out all the spices (it’s OK to toss them together into a bowl).

Chop the onions as finely as you can.

Heat the vegetable oil in the pan. Add the chopped onions, and stir, get them soft.

Add all the spices, the pulped ginger and garlic, and dry fry for a few minutes.

Add the lamb.

Turn up heat and brown the lamb for about 5 minutes.

Add the can of chopped tomatoes, and stir.

Add 2 dessert spoons of plain natural yogurt, and keep stirring on the high heat for a few minutes.

Turn the heat to the lowest setting, pop the lid on the pot or pan and leave to simmer for 30 minutes.

After 30 minutes, stir and leave for another 30 minutes.

After 30 minutes, stir again, and again leave to simmer.

Put 1 cup of of rice into a sieve and rinse under the cold tap until water runs clear.

Put the rice into the pot, and cover with the cold water. Add a good pinch of salt, then bring to the boil. Once the water is boiling, give a little stir with the spoon, then turn the heat to simmer and cover with the lid but leave a small gap to let steam out.  Do not stir again.

Simmer the rice for around 10 minutes or until the rice has absorbed all the water, keep an eye on the pot so the rice doesn’t burn! Turn off the heat, give the rice a little fluff with a fork, cover with the lid again and let the rice steam for a bit in the pot.

Take the simmering Rogan John pan, remove the lid, add some freshly chopped coriander and stir before serving with rice.

This is seriously tasty, and filling. See also How to Cook the Perfect Rice and devine curry.


1. devine Flatbread « devine - 2009/06/11

[…] I love coming across new recipes that are simple! We made these flat breads to go with the devine Rogan Josh and the devine Curry. A great alternative to rice or cous […]

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