Rogan Josh - Beef

I love making Indian food, the way the spices mingle and match is quite magical when done right. Rogan Josh is probably up there with butter chicken and vindaloo as one of the more recognised curries from India. When people hear the word curry, most associate it with something blisteringly hot and full of mouth burning fire, wattering eyes and upset tummies. That's not the case at all...well mostly. Chilli adds flavour as well as heat, and you only put in what you can handle. I have been told my Rogan Josh is not hot enough, and others say it's too hot...it all depends on your levels of tolerance and the quality and type of chilli you use. I hope you enjoy this version.

Cast your vote for Rogan Josh - Beef
Spice Paste ingredients.
Spice Paste ingredients.
Spice Paste.
Spice Paste.
After cooking the onion, stir in the spice paste and bay.
After cooking the onion, stir in the spice paste and bay.
Return meat and juices to the pot.
Return meat and juices to the pot.
Add hot water and Cinnamon stick.
Add hot water and Cinnamon stick.
Once cooked, skim off the excess oil and stir in Garam Masala.
Once cooked, skim off the excess oil and stir in Garam Masala.

Ingredients

  • 2 tbsp Vegetable Oil or Ghee
  • 1 kg braising Steak, cut into small cubes
  • 1 Onion, finely diced
  • 3 cloves of Garlic
  • 5 cm (2 Inch or thumb size) piece of fresh Ginger
  • 4 fresh Red Chillies, de seeded and chopped
  • 4 whole green Cardamom Pods
  • 4 whole Cloves
  • 2 tsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Paprika
  • 1 tsp Salt
  • 2 or 3 fresh Bay Leaves or 1 or 2 dried Bay Leaves
  • 250 ml (1 cup) of Natural Yoghurt
  • 5 cm piece of whole Cinnamon Stick
  • 300 ml (1 & 1/4 cups) of Water
  • 1/2 tsp Garam Masala
  • Pepper to taste

Method

Pre heat your oven to 180c and heat a heavy based casserole pot (cast iron) on medium/high.

Measure out your spices - cardamom, cloves, coriander, cumin, paprika and salt and grind together in a spice grinder. Cut the chilli, garlic and ginger into small pieces and pound in a mortar and pestle until you get a smooth paste. Now add the dried ground spices and mix together to make your Rogan Josh Spice Paste. Set aside.

Heat the oil or ghee in a heavy based casserole pot and brown the meat in batches, removing to a plate. Add the onion and cook over a high heat until soft. Now add the spice paste and bay leaves and cook stirring until fragrant.

At this stage, return the meat and all the juices back to the casserole pot, give it a good stir and simmer for 3 or 4 minutes.

Gradually add the yoghurt to the pot a little at a time so as to keep the pot simmering, otherwise you run the risk of splitting the yoghurt.

Once this is done, stir through the hot water and add the cinnamon stick, adding pepper to taste.

Cover with a tight fitting lid and place in the pre heated oven for about 1 and a half hours, stirring every now and again, until the meat is tender and the sauce has reduced slightly.

Remove the cinnamon, bay and any surface oil from the Rogan Josh. Before serving, stir through the garam masala.

Serve with basmati rice, mint and cucumber raita and naan bread.

Comments 14 comments

speaktruth profile image

speaktruth 4 years ago from South Carolina

Mmmm! sounds yummy, definitely worth a try! :)


peepingtomb profile image

peepingtomb 4 years ago

Great curry recipe, pictures and layout. Great hub.


Magicdust Staff profile image

Magicdust Staff 4 years ago from Sydney, Australia

yum - Love your work! Thee is nothing like a good Rogan Josh on a winters evening. We're out of season down under but will try this recipe another time :)


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

Thanks speakthetruth, it sure is worth the try. It's one of those times to take it easy in the kitchen, have a few drinks and enjoy the time.

peepingtomb, thanks mate, I appreciate the positive comments :)

Magicdust Staff, I live in SA and cooked this on Saturday night when the temp dropped and we had those killer electrical storms! Great time to relax in the kitchen with a glass or three and see the awesome light show out the window. I hope you give it a try.

Thanks for stopping by guys!


randomcreative profile image

randomcreative 4 years ago from Milwaukee, Wisconsin

This sounds delicious! Thanks for sharing!


jenubouka 4 years ago

Man oh man how do I love Indian food and this recipe for Rogan Josh beef is simple to follow yet complex in flavors and totally nails this dish. My mouth is literally watering right now, I am making this that's I making it tomorrow even though I have had beef all week I don't care I can actually smell your pictures, intune!!


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

You're welcome randomcreative.

Thanks so much jen, it is a delicious way to cook beef, I hope you enjoy it :)


steveamy profile image

steveamy 4 years ago from Florida

saffron???


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

I have never come across saffron in a Rogan Josh recipe before steveamy. Aside it being quite expensive, and I may be wrong as I haven't tried it, but I think the flavour would be lost in the curry. Thanks for stopping by to have a read :)


Derdriu 4 years ago

InTuneWithCooking, What a spicy recipe for colorful, tasty Indian cuisine! It really reads authentically to me. In fact, I don't believe that I'd want it any spicier.

Thank you for sharing, etc.,

Derdriu


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

Thanks Derdriu, I also find it just right with the heat as well. Thanks for stopping by and once again giving a nice comment, much appreciated :)


agvulpes profile image

agvulpes 4 years ago from Australia

Wow I always thought Rogan Josh was the name of a race horse lol

Seriously though mate this looks really HOT! I will get my wife to try it just once :-)


tonymead60 profile image

tonymead60 4 years ago from Yorkshire

HI, nice hub, my favourite food, Indian. four chillis will really lift your hat, I like mine spicy, without that sort of heat. I know some do like it hot, but I think I'd have to just use a little Kashmiri chilli for my taste.

voted up+

regards Tony


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

Thanks Tony! I made this recipe again last night, I doubled all the dry spices to try for a more intense flavour, but keeping with the same amount of chilies, garlic and ginger and it came out a treat! I do though understand where you're coming from with the heat, so when making the paste just add as much or as little as you and your guests can handle. By removing the seeds and white membrane from the chili you reduce most of the heat right there and maintain a great chili flavour and mild heat.

Thanks for stopping by and commenting, appreciated :)

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