Beef Rogan JoshIngredients:- 3 Tbsp Oil
- 1 small piece Cassia Bark (1 inch by a quarter of an inch roughly)
- 1 Green Cardamom Pod
- 2 Cloves
- 2 pieces of Bay Leaf (these were broken bits from big Indian bay leaves, inch by an inch each roughly)
- 2 tsp Ginger/Garlic puree (50:50)
- 1 Tbsp Mixed Powder
- 0.5 tsp Kasoori Methi
- 1 Tbsp heaped Tomato Paste
- 3 Tbsp Onion Gravy
http://www.curry-recipes.co.uk/curry/index.php?topic=4923.0- 125-250ml Water
- 0.5 tsp White Sugar
- 0.25 tsp Salt
- 1 Tbsp heaped Yogurt
- 1 Tbsp Coriander Leaves
- Pre-cooked beef
Prep Work:- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing
Method:1. Heat pan, add oil, when warm, add whole spices and fry 30 secs, should see little bubbles at sides of spices
2. Add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
3. Remove from heat add mixed powder, tomato paste, onion gravy and methi
4. Return to heat, mix through
5. Pour in 125ml of water, mix well and bring to a simmer
6. Add the sugar, salt and pre-cooked beef, mix through and simmer for 5 min or so
7. Add the yogurt and mix through stirring constantly to not curdle, simmer 2 min
8. Add coriander leaves
Notes:- Depending upon what consistency you prefer, add more water if needed.
- There is quite a bit of salt in the Base Gravies so very little is added, adjust to your taste though.