SLOW-COOKED on a low flame, there are few meat-eaters who could resist the succulent spiciness of an authentic Rogan Josh curry.

But how many of us have ever thought they could make it, including the paste, from scratch?

You're in luck – this February, Somerset Curry Club, which holds a cookery course for Indian cuisine, is sharing the secrets of the delicious dish, packed with flavour, thanks to an impressive list of ingredients.

Plus all the tips you need to make accompanying chipattis.


Cooking time: 30 min to 1 hr, serves 6


5 tbsp olive oil 

6 garlic cloves, peeled, left whole

7 whole black peppercorns

2cm/¾inch piece ginger, peeled and cut in half

3 whole black cardamom pods

2 tsp ground coriander

2 tsp ground cumin

5 whole green cardamom pods

2 tsp ground fennel seeds

4 whole cloves 

1½ tsp Garam masala,  salt to taste

1” cinnamon stick

1 tomato can

Pinch of ground mace

3 tbsp plain yoghurt, stirred

750g/1½lb leg of lamb or mutton, cut into pieces

Handful chopped fresh coriander, leaves and stalks

1 onion thinly sliced


1. Heat the oil in a large pan over a medium heat. Add whole spices and fry for 1-2 minutes, or until the spices crackle.

2. Add the thinly sliced onion and fry for 8-10 minutes, stirring regularly until golden-brown.

3. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.

4. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes and keep stirring.

5. Stir in the powdered spices, salt, tomatoes and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes or until the sauce has almost completely dried out.

6. Add enough boiling water to almost cover the lamb, bring the mixture to the boil and stir well till the sauce has thickened.

7. Stir in the chopped coriander just before serving



Preparation Time: 5-7 min, Cooking time:15 min, Makes 6


1 cup whole wheat flour

5 tablespoon Desi ghee (optional)

Whole wheat flour for rolling

½ tsp salt


1. Combine the flour and salt and knead into soft and pliable Dough.

2. Cover and keep aside for 10-15 Minutes.

3. Divide the dough into 6 equal Portions.

4. Roll out each Portion, using a little Four, into approx150mm.(6’’)diameter circles. Dust wheat flour as required to facilitate even rolling.

5. Heat the Pan. Place the chapatti on the hot pan and cook on both sides.

6. Brush with Desi ghee (optional).

For more information about Somerset Curry Club and cookery course information, visit or