Beef Rogan Josh
Member recipe by rorygillies
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.
- 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
- 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.
- 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.
- 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.