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.
- 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
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.