600ml(2.5 cups) beef stock(water plus 2 stock cubes is fine)
400g(14 oz) tin finely chopped tomatoes
4cardamom pods(thread them onto a piece of natural cotton so you can fish them out easier later)
Serve with:
natural yogurt
small bunchfresh mintroughly torn
boiled or pilau rice
Instructions
Place the ginger and garlic in a bowl, along with the turmeric, cumin, pepper and yoghurt. Mix together, then add in the beef pieces and mix again. Cover and refrigerate for 30 minutes.
Heat a large casserole pan over a high heat and add the ghee. When the ghee has melted add the marinaded beef. Lightly brown all over (should take about 8-10 minutes).
2 tbsp ghee or oil
Turn the heat down to medium and add the onions, red and yellow peppers and chillies. Fry for 5 minutes, until the onion starts to soften.
2 onions, 1 red bell pepper, 1 yellow bell pepper, 3 fresh red chillies
Add the stalks from the coriander (cilantro), cloves, cinnamon, cumin, coriander, paprika, salt, pepper and tomato puree to the pan. Cook for 5 mins stirring regularly, until the spices release their fragrance.
Add the stock, chopped tomatoes and cardamom. Stir and bring to a simmer.
400 g (14 oz) tin finely chopped tomatoes, 4 cardamom pods, 600 ml (2.5 cups) beef stock
Place a lid on the pan and place it in the oven for 3 hours, until the beef is tender. Check the beef a couple of times during the last hour of cooking and top up with a splash of boiling water if it’s starting to look dry.
Once cooked, serve the Rogan Josh topped with a spoonful of natural yogurt, some torn/chopped fresh mint and the coriander leaves from earlier (the ones you removed the stalks from).
natural yogurt, small bunch fresh mint, ½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro)
Cook in the slow cooker or CrockpotYou can cook this recipe in the slow cooker if you prefer. Follow the recipe right up until you place it in the oven, and instead transfer to the slow cooker. Cook on high for 5-6 hours or low to 7-8 hours. I would reduce the stock down to 480ml (2 cups), since the liquid doesn't cook off as much in a slow cooker.Scaling down the recipeYou can reduce this recipe down to serve 4 people. Reduce the beef down to 500g (1.1lb), reduce the stock down to 480ml (2 cups), but otherwise you can leave the rest of the quantities and the cook time the same.I like to make this curry to serve 6-8 people, but then freeze half for a quicker dinner another time.Can I make it ahead?Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout.Alternatively reheat in the microwave in a microwave-safe bowl, loosely covered, stirring a a couple of times, until piping hot throughout.Can I freeze it?Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.Nutritional Information is approximate per serving - without rice, based on this curry serving 6 people.