60min 2 ppl
Beef Rogan Josh
140 minutes
2 people
Hard
140 min · 13 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 50g
Carbs 10g
Fats 32g
About this dish
Tender chunks of braising beef in the classic deep-crimson Kashmiri sauce — dried chillies, whole spices, and yogurt creating a rich, thick gravy with no cream required. Slow cooking does all the work.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated15 g
- Fresh Corianderto serve
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee or Vegetable Oil1.5 tbsp
- Gheeto drizzle
Tins & Jars
- Tomato Purée1.5 tbsp
- Beef Stock150 ml
Spices & Seasonings
- Ground Turmeric0.5 tsp
- Salt0.5 tsp
- Dried Kashmiri Chilliesdeseeded and soaked3
- Bay Leaves1
- Green Cardamom Podslightly crushed2
- Black Cardamom Pods1
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Ground Ginger0.25 tsp
- Garam Masala0.5 tsp
- Saltto taste
Utensils
- Large heavy casserole with lid
- Blender
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Meat thermometer
Method
1
Cut the beef braising steak into 4cm chunks. Finely dice the onion, mince the garlic, and grate the ginger.
Approx. 10 minutes
2
Deseed the dried Kashmiri chillies and soak them in warm water for 20 minutes, then drain.
Approx. 20 minutes
3
Mix the yogurt with the turmeric and salt. Add the beef, coat well, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
4
Blend the soaked Kashmiri chillies with 2 tbsp water to form a smooth paste. Set aside.
Approx. 3 minutes
5
Melt the ghee in a large heavy casserole over high heat. Remove the beef from the marinade and sear in batches for 3–4 minutes, turning until deeply browned. Transfer to a plate.
Approx. 12 minutes
6
Reduce heat to medium. Add the onion, bay leaves, cardamom pods, cinnamon stick, cloves, and cumin seeds. Cook for 12 minutes until the onion is deep golden.
Approx. 12 minutes
7
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
8
Stir in the tomato purée and Kashmiri chilli paste. Cook for 3 minutes until the colour deepens.
Approx. 3 minutes
9
Add the ground coriander, ground cumin, Kashmiri chilli powder, and ground ginger. Stir for 1 minute.
Approx. 1 minutes
10
Return the seared beef to the pan. Add the beef stock. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for 1 hour 20 minutes until the beef is very tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 80 minutes
11
Remove the lid and simmer for 10 minutes to reduce the sauce.
Approx. 10 minutes
12
Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
13
Serve garnished with fresh coriander and a drizzle of ghee.
Approx. 2 minutes
