3-HOUR BEEF ROGAN JOSH AND ROTI RECIPE BY TASTY
Here's what you need: stewing beef, garam masala, sea salt, canola oil, large red onion, fresh ginger, garlic cloves, whole black peppercorns, whole green cardamom pods, whole black cardamom pod, whole cloves, cinnamon stick, dried red chiles, dried bay leaves, ground tumeric, mild red pepper, ground cumin, ground coriander, ground fennel, dried fenugreek leaves, whipped greek yogurt, water, freshly ground black pepper, fresh cilantro, whole wheat flour, lukewarm water, olive oil, kosher salt, unsalted butter
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
- In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
- To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
- Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
- Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
- When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
- Cover the dough with a damp kitchen towel and let rest for 30 minutes.
- Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
- Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round.
- Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
- Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 12 grams, Protein 46 grams, Sugar 10 grams
CROCK POT BEEF ROGAN JOSH
Rich thick curry that smells wonderful, just a little work needed in prep time but worth it on a chilly autumn night. Great for entertaining too.
Provided by lindseylcw
Categories Curries
Time 8h15m
Yield 2-4 meals, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Brown onions in frying pan using canola oil.
- Add garlic and fry for further 3 minutes.
- add curry paste and fry off for 2 minutes.
- place mixture into crock pot.
- deglaze pan with boiling water and add to crock pot.
- add rest of ingredients except mushrooms and cook on high 2 hours and low for 6-8 hours depending on your crock.
- Add mushrooms and check seasoning and cook on high for further 1/2 hour.
- Skim off excess fat before serving.
Nutrition Facts : Calories 877, Fat 67, SaturatedFat 19.8, Cholesterol 156.7, Sodium 560.6, Carbohydrate 23.1, Fiber 5.4, Sugar 10.7, Protein 46.8
BEEF ROGAN JOSH
Make and share this Beef Rogan Josh recipe from Food.com.
Provided by VNess
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
- Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
- Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
- Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
- In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.
Nutrition Facts : Calories 104.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.8, Sodium 22.9, Carbohydrate 9.1, Fiber 2, Sugar 4.2, Protein 2.6
ROGAN JOSH STEW
Make and share this Rogan Josh Stew recipe from Food.com.
Provided by HappyBunny
Categories Lamb/Sheep
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste.
- Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side.
- Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait until the cloves swell and the bay leaves begin to take on color.
- Now put in the onions; Stir and fry for about 5 minutes or until the onions turn a medium brown color.
- Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning.
- Add the fried meat cubes and juices and stir for 30 seconds.
- Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended.
- Add the remaining yoghurt, a tablespoon at a time, in the same way.
- Stir and fry for another 3-4 minutes.
- Now add the rest of the broth (a little more for beef than lamb).
- Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot.
- Cover, turn heat to low and simmer for about an hour if lamb and two if beef.
- Every 10 minutes or so, give the meat a good stir.
- When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid.
- You should end up with a tender meat in a thick, reddish brown sauce.
- All the fat that collects in the pot may be spooned off the top.
- Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.
Nutrition Facts : Calories 589.9, Fat 46, SaturatedFat 10, Cholesterol 82.2, Sodium 753.1, Carbohydrate 21.4, Fiber 4.7, Sugar 3.2, Protein 29
ROGAN JOSH
In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice.
Provided by Tulip-Fairy
Categories Asian
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
- Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
- Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
- Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
- Put in the ginger garlic paste and stir for 30 seconds.
- Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
- Add the fried meat cubes and juices.
- Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
- Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
- Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
- Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
- All the fat that collects in the pot may be spooned off the top.
- Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
BEEF ROGAN JOSH
A delicious, robust and tangy tomato and onion curry originating from Kashmir then northern India, although this is the Shetland variation! The key is to get the butter and oil REALLY hot when browning the onions and meat (rogan josh translates to "hot oil" in Persian). This recipe uses beef but you can easily use lamb or chicken instead. Use tomatoes that are hard and still slightly yellow; they'll be easier to peel and give a much tangier flavour than ripe ones.
Provided by rorygillies
Time 1h55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add the garam masala, chilli powder, turmeric, paprika, allspice, cumin, cinnamon stick and pepper to a large dry heavy based saucepan and heat over a high heat until very aromatic.
- Add the butter and oil and heat until smoking, followed by the onions and stir fry for about 5 minutes until soft. Add the garlic and ginger, frying for a further minute before adding the beef. Brown off the beef then add the tomato quarters and lime juice and cook for a further five minutes.
- Next add the tinned tomatoes and the beef stock, bring to the boil, reduce the heat and simmer, uncovered, for about an hour and 20 minutes, until the beef is really tender and the sauce is lovely and thick. Add the coriander 10 minutes before the cooking is finished, allow to stand for at least 10 minutes then serve with pilau rice and naan bread.
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