Name: Beef Rogan Josh
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 4
Ingredients: Beef rogan josh; 200 gram tub natural yoghurt; 5 piece fresh ginger, peeled, grated; 4 clove garlic, crushed; 1 teaspoon turmeric; 1/2 teaspoon ground coriander; 1 kilogram beef round steak, cubed; 4 red onions, thinly sliced; 2 red capsicums, seeded, thinly sliced; 1 bunch coriander, leaves picked, roots chopped; 2 large red chillies, seeded; 60 gram butter (or ghee); 2 tablespoon garam masala; 1 tablespoon paprika; 800 gram can diced tomatoes; 1/2 cup beef stock; 1 cup baby spinach leaves; steamed rice, lemon wedges, pappadums, to serve

Beef Rogan Josh

Traditionally made with lamb but tastes just as good with beef, you'll love this fragrant curry.

Serves 4

Prep

35M

Cook

1H 30M

Total

2H 5M

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.

Looking for more classic curry recipes?

Ingredients

Beef rogan josh

200 gram tub natural yoghurt

5 piece fresh ginger, peeled, grated

4 clove garlic, crushed

1 teaspoon turmeric

1/2 teaspoon ground coriander

1 kilogram beef round steak, cubed

4 red onions, thinly sliced

2 red capsicums, seeded, thinly sliced

1 bunch coriander, leaves picked, roots chopped

2 large red chillies, seeded

60 gram butter (or ghee)

2 tablespoon garam masala

1 tablespoon paprika

800 gram can diced tomatoes

1/2 cup beef stock

1 cup baby spinach leaves

steamed rice, lemon wedges, pappadums, to serve

Method

Beef rogan josh

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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