Slow Cooker Beef Rogan Josh Food

BEEF ROGAN JOSH

Steps:

• Pre-heat the oven to 325F.
• Heat the oil in a dutch oven over medium heat.
• Work in batches. Lightly brown the meat in batches. Don't crowd the meat. Leave a half inch around pieces. It doesn't have to be super brown like when making a good French stew but it does need to be brown. Set the beef aside.
• If you need more oil add it now. Then add the onions to the same pot used to brown the beef. Cook until soft and well browned, about 10 minutes. Regulate the heat so the onions don't burn.
• Reduce heat to medium low. Move the onions to the outer edges and add a splash of oil. Add the whole spices (cloves, cardamom, cinnamon and bay) and cook about 30 seconds.
• Leaving the onions on the edge, add the spice mix. Cook for around 90 seconds, stirring constantly. You want enough oil to keep everything wet. If it looks dry, add a Tbsp or two of vegetable oil.
• Mix in the garlic ginger paste and cook another 30 seconds or so.
• Return the meat and accumulated juices and scrape up any browned bits in the bottom of the pot.
• Now mix in the yoghurt one Tbsp at a time. Stir it in before adding the next one. I don't know why this is important but Madhur Jaffrey says so. I still do it. It has never gone wrong. Probably, it doesn't make any difference but, well, Madhur says so and who am I to differ.
• Now add a big tsp of salt with enough water to almost cover the meat.
• Cover and place in the pre-heated oven. Cook until the meat is tender, about 2-2 1/2 hours. Give it a stir every 30 minutes.
• When the beef is tender remove the pot from the oven and place over medium low heat. If the curry is dry, add a bit of water. If it's wet, simmer uncovered to reduce. You want the sauce to be the consistency of heavy cream.
• Let stand a couple minutes to allow the oil to separate. Spoon it off carefully. You should get nearly all your 1/2 cup of oil back. If you don't mind the calories though, leave some of it in the curry. That oil is loaded with spice flavour.
• Adjust salt and add the cherry tomatoes. Simmer for about 5 minutes.
• Serve with basmati rice.

ROGAN JOSH

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.

CROCK POT BEEF ROGAN JOSH

Steps:

• Brown onions in frying pan using canola oil.
• Add garlic and fry for further 3 minutes.
• add curry paste and fry off for 2 minutes.
• place mixture into crock pot.
• deglaze pan with boiling water and add to crock pot.
• add rest of ingredients except mushrooms and cook on high 2 hours and low for 6-8 hours depending on your crock.
• Add mushrooms and check seasoning and cook on high for further 1/2 hour.
• Skim off excess fat before serving.

BEEF ROGAN JOSH

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.