Beef Rogan Josh

Rogan Josh gets its name from its red colour and this recipe is easy to adapt to your own taste. We started by dicing our beef casserole steak nice and small so it would not take too long to cook. We chopped an onion and 3 garlic cloves. We put the garlic into a mortar and added some ginger.

We added 3 tablespoons of water and mashed them together into a paste. We then browned off our meat in a pan.

We then removed them from the pan for later. We also needed a bay leaf, 3 cloves, 5-6 black peppercorns, 6-7 cardamom pods and a cinnamon stick. To the mortar we added 2 tsp cumin seeds and 1 tsp coriander seeds and ground well.

We added 2 tsp paprika and 1 tsp cayenne pepper and 1 tsp salt. We warmed the pan and added the bay leaf, cardamom pods, cloves, peppercorns and cinnamon stick and fried until the cloves started to swell.

We then added the onions and cooled for 5 mins. We added the ginger-garlic paste and stirred well for 30 secs.

Then the dry spices were added and again we stirred for 30 secs. We then returned the beef to the pan with any juices that were left.

We stirred the beef well to get it all coated and added 1 tbsp of yoghurt which we combined well.

We added another 3 tbsp of yoghurt and blended well for 5 mins. We then added 300 ml of water, stirred well and brought to a gentle simmer. We covered and cooked for 2 hours, stirring every 10 mins and adding more water if required.

Before serving we added a sliced tomato and sprinkled over 1/2 tsp garam masala.

For extra kick we also added a chopped red chilli and turned off the heat. We bashed a few cardamom pods and cumin seeds.

We boiled some basmati rice which we then added the bashed spices to and stirred well. We served the rogan josh with our fragrant rice and a small naan bread.