This aromatic Rogan Josh will put your taste buds on cloud nine. This savory, mouthwatering Indian style curry is a must-try.
- 1-inch piece fresh ginger, peeled and sliced
- 10 large garlic cloves, peeled
- 1/2 cup canola oil
- 3-lb chuck beef roast, trimmed and cut into 1-inch cubes
- 10 whole cardamom pods
- 3 bay leaves
- 10 whole cloves
- 10 whole peppercorns
- 2 whole cinnamon sticks
- 4 onions, peeled and chopped
- 2 tsp ground coriander
- 3 tsp ground cumin
- 5 tsp smoked paprika
- 1 tsp garam masala
- 1/2 to 1 tsp cayenne pepper, depending on spice desired
- 1 tsp table salt, plus more to taste
- 1/2 cup whole plain yogurt (Greek is fine)
- freshly ground black pepper, to taste
- In a blender or immersion blender, add ginger, garlic, and 4 TB water. Blend until mixture is the consistency of paste. Transfer into a small dish and set aside.
- In a large heavy pot or Dutch oven, heat oil over medium heat until hot. Working in batches, use metal tongs to brown beef cubes until all sides are nicely browned. Use tongs to place browned meat in separate dish and set aside.
- In the same pot with the same oil, add cardamom pods, bay leaves, cloves, peppercorns, and cinnamon. Stir 30 seconds. Add onions, and stir 5 minutes. Add ginger paste mixture and stir 30 seconds. Add coriander, cumin, paprika, garam masala, cayenne, and 1 tsp salt. Stir 30 seconds.
- Add browned beef cubes with accumulated juices. Stir to coat well. Add yogurt and stir until well incorporated, 2 minutes.
- Add 2 cups water to the pot. Bring to a boil, stirring occasionally. Cover with tight-fitting lid and turn heat to a medium-low boil. Cook for 3 hours or until meat is fork tender (Stir well once, halfway through.)
- If curry needs to be thickened, uncover and boil for 5 minutes to reduce liquid to desired consistency. Add salt and pepper to taste, if needed. Remove bay leaves, cinnamon sticks, and pods/cloves if desired.
- Serve warm, with naan bread or basmati rice.
Rogan Josh has often traditionally been made with goat; lamb is common now as well. If you have access to either of those and prefer those, you can sub out the beef.
This dish is even better when made a day ahead of time. Reheat when ready to serve.