I don't often make curry at home because I can't stand when curry doesn't taste authentic. But, the first time I made this recipe, my hubby couldn't believe it wasn't from our favorite takeout place. So, if you're an authentic curry lover like I am, you'll love this one! It takes some time to cook, so its best made on a weekend when you can leave it to simmer and bubble away all afternoon filling your home with a mouth-watering aroma. I made this curry with a home-made curry paste and it made it taste even more amazing than the version I made with store bought curry paste.
The other week I posted a recipe for Rogan Josh Curry Paste. I used approximately half of that recipe to make this batch of curry.
The original recipe calls for the use of Lamb (as do most traditional recipes for Rogan Josh), but I don't eat lamb and so I used beef interchangeably in this recipe with amazing results. You can sub an equal amount of lamb leg steaks in place of the beef if you prefer
Beef Rogan Josh
Recipe from Jamie's Food Revolution
- 1 3/4 lb beef stew chunks
- 2 medium onions
- 1 fresh red chile
- thumb-sized piece of fresh ginger
- small bunch of fresh cilantro
- vegetable oil
- pat of butter
- 4 bay leaves
- sea salt and freshly ground black pepper
- 2 tbsp. balsamic vinegar
- 1 x 14oz can of diced tomatoes
- 3 1/2 cups of chicken broth (or an equal amount of water)
- 1/2 cup rogan josh paste
- 2 handfuls red lentils
- 1 cup plain yogurt
- Cut the beef into 1 inch cubes (if not already cut up). Peel, halve and finely chop the onions. Finely slice the chile, peel and finely chop the ginger, pick the cilantro leaves from half the bunch and put it aside for garnishes on the finished dish. Chop the remaining cilantro, including the stalks.
- Put a large pan on medium high heat and add a couple lugs of oil and the butter. Add the onions, chile, ginger, cilantro stalks and bay leaves and cook for 10 minutes or until the onions are softened and golden. Add the beef pieces and little salt and pepper and cook until lightly browned. Add the balsamic vinegar and cook for 2 minutes, then add tomatoes, stock, and rogan josh paste. Stir in the lentils.
- Bring mixture to a boil, then turn heat down and simmer with the lid on for about an hour. Check the curry regularly to make sure its not sticking to the pan or drying out. Add extra water if necessary. When the meat is tender and cooked, taste the curry and add more salt and pepper only if you think it needs it.
- To serve: serve on basmati rice with naan bread. Top with a few spoonfuls of yogurt and a sprinkle of cilantro leaves.
I hope you enjoy this amazing curry! Don't shy away from this one if you or your loved ones don't like lentils - the lentils aren't very noticeable in this dish - they are used to thicken the sauce in what is truly a fairly healthy dish as far as Indian food goes.
Thanks for stopping by!
Happy Cooking my Friends!