Beef Rogan Josh

Rogan Josh is a dish that originates from the Kashmir region of India, and is rich, hearty and flavoursome dish characterised by tomato and heady spices. As I am away at the moment with a limited kitchen – I have used a Rogan Josh paste – you can very easily make your own if you can get all the wonderful spices. I prefer to make this curry a day in advance as it give time for the flavours to develop. This can be easily adapted to feed a crowd – serve with lime wedges, yogurt, naan bread and coriander for the perfect Indian feast. We had this last night with family and great friends a perfect dish for a fun night.

Serves 6

Ingredients

2 tbsp vegetable oil

1 tbsp butter

1kg stewing beef steak cut into large chunks

2 red peppers chopped

½ jar Pataks Rogan Josh paste

1 400g can chopped tomatoes

1 thumb size piece of ginger finely grated

1 large onion chopped

2 cloves of garlic crushed

300ml beef stock

½ small bunch coriander, roughly chopped

Method

1. Heat one tbsp of the oil in a large casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning half way until evenly browned. Set aside on a plate.

2. Heat the remaining oil and butter in the pan and add the onions and red peppers fry for 5-10 minutes or until soft. Add the garlic and ginger and cook for a further 1-2 minutes.

3. Return all beef to pan add the curry paste and cook, stirring, for 1-2 minutes or until aromatic and beef is coated with paste. Stir in the chopped tomatoes and stock. Put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.

4. Scatter over the coriander and serve with natural yogurt, lime wedges, naan bread, rice and mango chutney.