BEEF ROGAN JOSH
Make and share this Beef Rogan Josh recipe from Food.com.
Provided by VNess
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
- Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
- Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
- Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
- In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.
Nutrition Facts : Calories 104.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.8, Sodium 22.9, Carbohydrate 9.1, Fiber 2, Sugar 4.2, Protein 2.6
BEEF ROGAN JOSH
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.
Provided by rorygillies
Time 1h55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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.
ROGAN JOSH
In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice.
Provided by Tulip-Fairy
Categories Asian
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
- Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
- Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
- Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
- Put in the ginger garlic paste and stir for 30 seconds.
- Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
- Add the fried meat cubes and juices.
- Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
- Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
- Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
- Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
- All the fat that collects in the pot may be spooned off the top.
- Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
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