Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means “meat in spicy red sauce”. Not too fiery, filled with aromatic spices, then slow-cooked to melt-in-the-mouth perfection, it’s no wonder beef rogan josh a popular Indian curry.
Marinated in a delicious garlicky yoghurt and slowly simmered to tender perfection, this fragrant beef rogan josh is sure to spice up dinner time. Serve topped with homemade kachumber and steamed rice.
1.In a large dish combine yoghurt, ginger, garlic, turmeric and coriander leaves. Add beef and coat well. Chill, covered, 1 hour.
2.Process 1 onion, 1 capsicum, coriander roots and chillies in a food processor, until a smooth paste forms.
3.Melt butter in a large saucepan on high. Saute remaining onions, capsicum and garam masala for 2-3 minutes, until golden. Reduce heat to low, then stir in prepared paste and paprika. Cook, stirring, for 5 minutes.
4.Stir in tomatoes, stock and beef. Increase heat to medium and bring to boil. Season to taste. Simmer, partially covered. for 1-1/2 hours, until meat is very tender.
5.Mix in spinach. Serve with rice, lemon wedges, and pappadums.
To make tomato kachoomba, combine chopped tomato with a little finely sliced red onion, white vinegar and chopped coriander. Rather than making your own paste, you can use 1/3 cup rogan josh curry paste, available from your supermarket. This curry can also be made with fish, mixed vegetables and chickpeas or chicken.
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