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Indian style beef rogan josh curry

Serves

6

Prep Time

15

Cook Time

120

Ingredients

1 kgchuck or boneless shin/gravy beef
2cloves garlic, crushed
4 cmpiece ginger, grated
0.33 cuprogan josh paste
2.5 cupsbeef stock
400 gcan diced tomatoes
1/2 cupplain yoghurt (blended with 1 tsp cornflour)
mint leaves to serve

Method

1Preheat the oven to 180°C. Slice beef into 2.5-3cm cubes. Season with salt and pepper, add about 2 tablespoons of oil 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 pan to medium and add a little extra oil. Add the garlic, ginger and curry paste, cook for 1-2 minutes, stir often. Pour in the stock, stirring well. Pour the mixture over the beef in the casserole dish and stir to combine. Cover the casserole dish and place in the oven. Stir every 40 minutes or so, adding a little water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 90 minutes).
3Add the diced tomatoes and yoghurt, mix well. Cook for a further 30 minutes, or until the beef is very tender. Serve sprinkled with a handful of mint leaves.

Tips

Cooktop method: Place the browned beef, garlic, ginger and curry paste in a heavy-based pot. Cook over a low heat until the curry paste is fragrant. Add the stock. Partially cover, keep the heat low. Stir occasionally, adding water if needed during the cooking time to keep the ingredients just covered. Simmer until the beef is almost tender. Add the diced tomatoes and yoghurt, mix well. Cook for a further 30 minutes, or until the beef is very tender.

Recipe suggessions based on what you have in your fridge.

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