Ingredients
Equipment
Method
Marination
- In a large bowl, blend together the yogurt, garlic, ginger, and lemon juice. Add the beef, cover it, and refrigerate for at least 2 hours or overnight.300 grams Yogurt, 3 Garlic Cloves, 1 tsp Fresh Ginger, 1 tsp Fresh Lemon Juice
Cooking
- Peel onions, garlic, and ginger, then use a mini chopper to chop into small pieces.2 Red Onions, 4 Garlic Cloves, 2 tbsp Fresh Ginger
- Heat the oil in a large pan over medium heat.2 tbsp Ghee
- Add the chopped onions mix and cook until softened and translucent, about 5 minutes.
- Add the cubed beef to the pan and brown on all sides, about 5 minutes.500 grams Diced Beef
- Stir in the tomatoes and tomato puree, and cook for 2-3 minutes.2 tbsp Tomato Puree, 200 ml Canned Plum Tomatoes
- Add the spices (turmeric, coriander, cumin, paprika, chili powder, salt, cinnamon, cardamom, nutmeg, cloves, and black pepper) and cook for 2 minutes to toast the spices.1 tsp Turmeric Powder, 2 tsp Ground Coriander, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Chili Powder, 1 tsp Ground Ceylon Cinnamon, 1 tsp Ground Cardamom, ¼ tsp Ground Nutmeg, 2 tsp Ground Cloves, 1 tsp Black Pepper, Himalayan Salt
- Pour in the stock and bring the mixture to a simmer. Cover and cook for 3 hours or until the beef is tender.
Note: Stir it occasionally and add more liquid if it dries out. Note: Alternatively, pour into a slow cooker and cook for 5-6 hours on low. Use a ⅓ less stock for slow cooking. 250 ml Beef Stock - Remove the lid, and continue simmering for another 10-15 minutes to thicken the sauce content.
- Season with salt to taste.
- Garnish with chopped fresh coriander leaves and yogurt before serving.250 ml Plain Yogurt, Fresh Coriander Leaves
- Serve and enjoy!
Video
Notes
Here are some top tips to help you succeed in making a Rogan Josh like a pro:
- Opt for a tender cut of beef suitable for slow cooking, such as chuck, skirt, leg, or flank. These cuts will become melt-in-your-mouth tender as they simmer in the sauce.
- For even more flavor, marinate the beef in yogurt, fresh minced garlic and ginger, and a splash of lemon juice for at least an hour before cooking. This helps tenderize the meat.
- You can use any chili, but Kashmiri red chili powder is the best option. It not only imparts a vibrant red color to the curry but also adds mild heat without overwhelming the dish.
- We recommend using good-quality organic spices; the quality can make all the difference in the final dish.
- Simmer the curry over low heat for an extended period to allow the flavors to meld together and the beef to become tender. This slow-cooking method ensures a rich and flavorful result.
- Take your time when sautéing the onions. Cooking them slowly over low heat will develop their natural sweetness.
- Taste the curry as it cooks and adjust the amount of chili powder or other spices according to your preference. Remember, you can always add more spice but can't take it away, so start with a conservative amount and adjust as needed.
- Let the curry rest for a few minutes before serving, allowing the flavors to develop further and the sauce to thicken slightly.
- Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
- Like many stews and curries, Beef Rogan Josh tastes even better the next day as the flavors have had time to meld together. Consider making it a day in advance for an even more delicious meal.
- Meat: We often vary the curry using lamb or chicken.
- Meat Substitution: You can also substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.
- Yogurt: Use a dairy-free alternative.
