This is a beef rogan josh(ish) which is heavily adapted and amended from ‘Food of the Grand Trunk Road’ by Anirudh Arora and Hardeep Singh Kohli. The amendments were generally due to poor planning, not reading the recipe properly and my inability to get certain ingredients in the late Sunday Sainsbury’s rush (this is meant to be made with lamb). I also lobbed quite a lot more turmeric than was strictly necessary in (I’ve put a reasonable quantity below, I used more) since it allegedly is some kind of healthy super spice that fights inflammation and cancer and helps your liver (this is probably all rubbish, but there is no harm in trying). I love Indian food, but never seem to remember this and actually cook it, a fact that I am now trying to change as by and large it is quite healthy and not too difficult to make. When I think of rich winter stews, I tend to aim for the French or Spanish types, laden with red wine and other such things, but this is a fantastic rich and warming Winter dish. As I used low fat Greek yoghurt and halved the oil from the original recipe it turned out to be relatively healthy as well. The flour can be omitted in order to make it gluten free. This keeps well in the fridge for a day or two, so works well for packed lunches if you have access to a Microwave.
- 800g diced beef
- 2 tablespoons flour (optional)
- 2 tablespoons vegetable oil
- 6 cardamom pods
- 4 cloves
- 2 bay leaves
- 1 cinnamon stick
- 2 tsp garam masala
- 1-2 tsps chilli powder
- 1 bunch fresh coriander
- 2 tsp turmeric
- 2 onions, chopped
- 2 tbsp mix of 60% chopped garlic and 40% minced ginger in a paste
- 1 pack of passata/tin chopped tomatoes
- 100g thick natural yoghurt
- 500ml of stock (any kind) or water
- First, flour the beef thoroughly, and season.
- Heat the oil in a large saucepan over a medium heat, and add the dried spices, using only half the garam masala.
- Cook for 2 minutes or so, you should get a strong but not burnt odour.
- Add the onions and cook until soft, about 3-4 minutes.
- Add the beef and cook for about 5 minutes until browned on all sides.
- Add the garlic/ginger paste and cook for two minutes.
- Add 500ml meat or vegetable stock (I used beef) or just water and simmer slowly for 30 minutes (the liquid should reduce by about half).
- Add the tomatoes,1 tsp garam masala yoghurt, and half the fresh coriander and cook for another 5-10 minutes until you have a rich thick sauce.
- Top with the remaining coriander and season as desired.