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Beef Rogan Josh

Rich beef chunks with mildly spiced tomato gravy with rice.
  • By Breville
  • 12320 Views
  • 2 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Beef_Rogan_Josh_1643x2191_JPG-Low-Res.jpg
Ready Time
5 hrs 35 mins
Preparation
1 hrs 15 mins
Cooking
4 hrs 20 mins
Serves   4
ready_time
5 hrs 35 mins
Ready Time
1 hrs 15 mins
Preparation
4 hrs 20 mins
Cooking
  4
Serves
server

 

Matt-Wilkinson.jpg

Matt Wilkinson
Head Chef and Owner of Pope Joan

Late 2010 saw Matt depart Circa to open the café Pope Joan, in East Brunswick Melbourne, with business partner Ben Foster. With its strong emphasis on locally-grown and seasonal fare, with a distinctly British twist, Pope Joan soon became a destination. Three years on and Pope Joan has a fantastic little produce store called Hams and Bacon, Matt has published 2 books Mr Wilkinson’s Favourite Vegetables and Mr Wilkinson’s Simply Dressed Salads and has contributed regularly to Delicious Magazine
 

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.

Comments

Comments

  • Robyn Daniel Tuesday, 19 July 2016

    Sounds like dinner tonight !

  • Amanda Thursday, 29 June 2017

    Must try that for the family dinner

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Guest Monday, 16 September 2019
 
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