Beef Roghan Josh

16 Nov

Another restaurant favourite of mine is Roghan Josh, a rich, meaty curry with mild aromatic chillis and tomatoes. Perfect for a cold autumn night after a hard day spent clearing paths and chopping wood.

  • 700g stewing steak cut into bite size pieces
  • 1 tsp salt
  • 6 tbsp peanut oil
  • 10 whole cloves
  • 1-2 dried hot chillis
  • 12 pepper corns
  • 6 green cardamon pods
  • 1 black cardamon pod
  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp desiccated coconut
  • 3 tbsp almonds, roughly chopped
  • 6 cloves garlic, crushed
  • 3cm piece fresh ginger, grated
  • 1/2 tsp ground turmeric
  • 4 tsp Kashmiri or mild chilli powder
  • 1/2 tsp grated nutmeg
  • 2 medium onions, minced
  • 4 tbsp plain yogurt
  • 3 tomatoes, peeled, de-seeded and chopped
  • handful coriander leaves, chopped

Season the meat then fry, in batches, in a large heavy bottomed pan until browned. Remove each batch with a slotted spoon, leaving the oil behind, and set aside. While the oil is still hot fry the cloves, chillis, peppercorns, cardamons, cumin and coriander, until they start to darken. Then add the coconut and almonds and stir carefully making sure nothing burns and the coconut turns a golden colour. Scrape the fried spices and nuts into a bowl, let them cool slightly, before grinding, to a fine powder, in a coffee mill. Put the spices back in the bowl and mix in the garlic, ginger, turmeric, nutmeg and Kashmiri chilli powder with a little water to loosen the mixture.

Return the heavy pan to the heat and fry the chopped onions in the same oil until they start to brown. Lower the heat and add the spice paste fry gently for a few minutes then gradually add the yogurt until blended. Add the chopped tomato and fry for another couple of minutes. Add 1/2 pint of water, bring to the boil then lower the heat and simmer for 15 minutes. Add the meat and continue cooking slowly over a low heat for 1-2 hours or until the meat is tender. Give it a stir now and then to make sure it is not sticking on the bottom. Stir in the coriander and serve with Rice or Chapatis, a green leafy dish such as Kashmiri Style Greens and a yogurt relish.

Note Lamb is more commonly used for this dish but in our area beef is the more commonly available meat so that is what we have used.

TIP kashmiri chilli powder mild but tasty and deep red. To make something similar use a mixture of red paprika powder and red chilli powder say 3½ tsp paprika and ½ tsp cayenne powder.
Recipe Source Adapted from The Madhur Jaffrey Cook Book, a recipe for Lamb cooked in dark almond sauce (badami Roghan josh). I’ve made small variations in the spicing most notably with the addition of plenty of Kashmiri chilli and in the cooking method in order to simplify it.


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