Rogan Josh seems to strike fear in the hearts of non-curry afficionados. It's flavourful yes, but it's quite hot. According to Wikipedia Rogan means oil, while Josh refers to heat or passion. So I think it's fair to say that this is as passionate as they come!
It's traditionally made with lamb, but the lamb on offer at the grocery store this week looked pretty dismal, so I chose beef. Still prefer lamb if I have to be honest, but I think the beef makes a nice change. Be warned though, this is not a quick weeknight meal as it requires lengthy simmering for the flavours to blend and the meat to become meltingly soft. But as they say, good things come to those who wait.
Beef Rogan Josh
Adapted from Route 79
Serves 4 - 52 tbsp olive oil2 medium onions, finely chopped1 tsp minced garlic1/2 tsp ground ginger3 tsp garam masala1 tsp chilli powder2 tsp ground cumin2 tsp ground coriander2 tsp salt1 tsp turmeric650g lean beef, cubed1 tin (400g) chopped tomatoes1 cup plain low-fat yoghurt1. Heat 1 tbsp olive oil over medium-high heat in a large saucepan. Add the onions and cook for about 5 minutes, stirring regularly.2. Add garlic, ginger and spices to the onions and cook for another 3 - 4 minutes, until onions are soft.3. Add the rest of the oil, then add the meat, browning it on all sides.4. When the meat has browned, add the tomatoes, bring to boiling point, then reduce heat and let simmer for 20 minutes, covered.5. Stir in the yoghurt and simmer another 20 minutes, uncovered for sauce to thicken.6. Serve with basmati rice or rotis.Nutritional info (per serving): Calories 309.8, Total fat 12.9 g, Saturated fat 3.4 g, Polyunsaturated fat 0.9 g, Monounsaturated fat 6.9 g, Cholesterol 85.6 mg, Sodium 1268.3 mg, Potassium 933.7 mg, Total carbohydrate 10.8 g, Dietary fiber 1.8 g, Sugars 6.2 g, Protein 37.1 gGood source of: Vitamin B12 73.5 %, Selenium 46.4 %, Vitamin B6 45.9 %, Phosphorus 42.7 %, Niacin 35.9 %, Zinc 32.6 %, Riboflavin 26.3 %, Iron 25.4 %, Vitamin C 20.4 %,
5 comments:
Sjoe, this is quite hot and flavorful all at the same time.
I used to be totally terrified of the name, but now I find it quite bearable - for me, as long as a curry has complex flavours, I can tolerate some heat... I made chicken tikka on Friday, the cheat's way: using the Nice 'n Spicy packs of spices that you can get at Spars in Port Elizabeth (my suitcase is always filled with them when I return to London) - and it's great! A really fresh tasting curry for almost no effort - even hubby admitted it was better than a takeaway curry ;-)
I love those Nice 'n Spicy packs! I think they're one of the few good quality cheats. That, and Denny's sauces - you should try their Mexican Salsa with mince and some kidney beans in a wrap - one of my favourite meals-in-a-hurry.
This was amazing! I'm not much of a cook but I have been trying out new things and this is one of (very) few things I have tried that has turned out really well. It was very flavourful - and the tomatoes gave it almost a sweet taste to complement the heat. I will be making this again!
I'm glad it worked out so well for you Lisa! I'm a firm believer that anyone can cook if they just give it a shot. Cheers to your future culinary successes!
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