Beef Rogan Josh

Ingredients

Marinade

• 1kg beef chuck, gravy beef or brisket, diced 1cm x 1cm cube
• 40ml mustard oil
• 1 teaspoon Indian chilli powder
• 1 teaspoon turmeric
• 2 teaspoons salt flakes

Curry

• 100ml olive oil
• 2 small white onions, sliced finely
• 4 cloves garlic, grated on a microplane
• 3cm knob of ginger, grated on a microplane
• 2 tablespoons sugar
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ¼ cup malt vinegar
• ½ cup yoghurt
•  400g tin crushed tomatoes

Method

1. Place the beef in a medium size mixing bowl. Mix well with the mustard oil, chilli powder, turmeric, and salt. Allow to sit for an hour, longer if possible or you could even do the day before.
2. To make the curry, place EasySear pan onto stovetop and preheat for 2 to 3 minutes on medium high heat. Add the olive oil and brown beef until golden brown, 3-4 minutes, Add the onions, ginger, and garlic and sweat down till tender (about 4-6 minutes).
3. At this point, add the sugar and spices and cook out for 2-3 minutes. Add the malt vinegar and reduce to a glaze.
4. Stir in the yoghurt and tin of tomatoes and bring up to the boil.
5. Place EasySear pan back into the slow cooker base. Cover with lid, turn Temperature Control Dial to “2” setting and cook for 3 1/2 – 4 hours or if you want to put on before work, place on low and cook for 7 hours.