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Beef rogan josh



Prep Time


Cook Time



1 kgbeef blade, topside or round
1large onion, cut into thin wedges
0.25 cuprogan josh curry paste
400 gcan diced tomatoes
2 cupsbeef stock
400 mlcan coconut milk
300 gbaby potatoes, quartered
0.33 cupfresh coriander leaves
Indian nann bread and plain yoghurt to serve


1Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add about 2 tbs of oil to the beef and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
2Reduce heat in the pan, add a little oil, add onion and rogan josh curry paste, cook for 1-2 minutes and stir occasionally.
3Add the tomatoes, stock and coconut milk, stirring until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
4Cook until the beef is very tender. Add the potatoes in the last 30 minutes of cooking time. Sprinkle with coriander leaves and serve with nann bread and yoghurt.


Make the curry ahead for a quick weeknight meal. A curry will keep for 2 to 3 days in the refrigerator. Curriess should be refrigerated immediately after the steam from cooking has evaporated. Place the hot curry into a shallow container and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve, bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until both the meat and sauce are thoroughly hot.

Recipe suggessions based on what you have in your fridge.

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