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Member recipe

Beef Rogan Josh

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(4 ratings)

Member recipe by

Servings

Serves 4

A delicious, robust and tangy tomato and onion curry originating from Kashmir then northern India, although this is the Shetland variation! The key is to get the butter and oil REALLY hot when browning the onions and meat (rogan josh translates to "hot oil" in Persian). This recipe uses beef but you can easily use lamb or chicken instead. Use tomatoes that are hard and still slightly yellow; they'll be easier to peel and give a much tangier flavour than ripe ones.

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Ingredients

  • 500g beef, cubed
  • 2 large onions, roughly chopped
  • 8 medium tomatoes, peeled and quartered
  • 2 large garlic cloves, grated
  • 1" root ginger, peeled and grated or finely chopped
  • 1 tbs garam masala
  • 1 tsp hot chilli powder (add more for hotter dish)
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp allspice
  • 1 tsp cumin powder
  • 1 cinnamon stick or bark
  • 1 tsp ground black pepper
  • 1 400g tin chopped tomatoes
  • 1/2 pint beef stock
  • Juice of 1 lime
  • Handful of fresh coriander, chopped
  • Large knob of butter or ghee
  • 2 tbs vegetable oil

Method

    1. Add the garam masala, chilli powder, turmeric, paprika, allspice, cumin, cinnamon stick and pepper to a large dry heavy based saucepan and heat over a high heat until very aromatic.
    2. Add the butter and oil and heat until smoking, followed by the onions and stir fry for about 5 minutes until soft. Add the garlic and ginger, frying for a further minute before adding the beef. Brown off the beef then add the tomato quarters and lime juice and cook for a further five minutes.
    3. Next add the tinned tomatoes and the beef stock, bring to the boil, reduce the heat and simmer, uncovered, for about an hour and 20 minutes, until the beef is really tender and the sauce is lovely and thick. Add the coriander 10 minutes before the cooking is finished, allow to stand for at least 10 minutes then serve with pilau rice and naan bread.

Comments, questions and tips

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jaynoonan27
18th Feb, 2017
5.05
I am a novice when it comes to cooking curries. In fact this is the first time I have tried to cook a curry from scratch. I followed the recipe as closely as possible. I did find the spices burnt at the beginning but I was quick to react and took of the heat to cool then added the oil and continued. I think the method should clarify how long to heat the spices. I think putting the spices in to the pan just as you put the pan on to the heat is a good idea. once the pan is hot enough to start cooking, the spices will have had time to release flavour but will not have started to burn. Any way, I continued on with the recipe. I didn't have any fresh tomatoes in so I just added tinned tomatoes as instructed and used passata in place of the fresh ones. I didn't have all spice so I used mixed spice (not sure of the difference) and I didn't have any fresh root ginger. Also my beef was left over brisket that I slowly braised the day before for Sunday dinner. With the beef already being cooked and very tender I reduced the cooking time to around 45 Mins. All in all with the changes I made, the end result was sublime. The source thickened up to perfection and the flavour was amazing. I will be definitely making this again with all the right ingredient and maybe using lamb instead of beef. Thank you for the fantastic, quick and easy recipe, I am so happy to have made this as it has shown me I can make curry and make it better then the local take away.
MitchelMusso
15th Mar, 2015
0.05
One of the worst internet recipes I have ever followed. DO NOT add the spices at the start - they burnt and ruined an otherwise good meal!
Adamena
7th Jan, 2016
The whole point of mixed the spices over a hot heat is to mix them and bring them alive. If you swirl them in the pan they don't burnt and end up mixing with all ingredients very well. An absolute top dish
imilne39
20th Nov, 2010
Adding the spices at the start, would they not just stick to the bottom of the pan and burn?
Mambo_Sized_Byte
26th Apr, 2016
Usually, some amount of oil is put in the pan first, so you could put some in if you were concerned. However, putting spices, cardamon pods, cinnamon sticks etc. into the pan to heat up and release their flavor is typically the first step to many, if not most, curries. Especially in the case of pods, it helps them to expand and explode, this releasing their oils.
woodycot
1st Sep, 2010
5.05
Use chicken, and chicken stock. Lynn this for you. xx
andrewphillips10
29th Apr, 2010
5.05
everyone loved this thank you
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