Beef rogan josh is a deeply flavourful, rich Indian curry. The oil is important to bring the flavours together when you fry the spice mix with the onions so don't skimp. You will be spooning most of it out later anyway.
kosher salt - this is to taste. Start with about a big tsp and up it from there
10-12cherry tomatoes - halved
The spice mix
2tspindian spice mix - recipe link below
1tsptandoori masala - available at any Indian grocery
2tspkashmiri mild chili powder - or 1/2 tsp cayenne with 1 1/2 tsp paprika
1tspkasoor methi - dried fenugreek leaves
Pre-heat the oven to 325F.
Heat the oil in a dutch oven over medium heat.
Work in batches. Lightly brown the meat in batches. Don't crowd the meat. Leave a half inch around pieces. It doesn't have to be super brown like when making a good French stew but it does need to be brown.
When all the meat is browned add the onions. Cook until soft and well browned, about 10 minutes. Regulate the heat so the onions don't burn.
Reduce heat to medium low. Move the onions to the outer edges and add a splash of oil. Add the whole spices (cloves, cardamom, cinnamon and bay) and cook about 30 seconds.
Leaving the onions on the edge, add the spice mix. Cook for around 90 seconds, stirring constantly. You want enough oil to keep everything wet. If it looks dry, add a Tbsp or two of vegetable oil.
Mix in the garlic ginger paste and cook another 30 seconds or so.
Return the meat and accumulated juices and scrape up any browned bits in the bottom of the pot.
Now mix in the yoghurt one Tbsp at a time. Stir it in before adding the next one. I don't know why this is important but Madhur Jaffrey says so. I still do it. It has never gone wrong. Probably, it doesn't make any difference but, well, Madhur says so and who am I to differ.
Now add a big tsp of salt with enough water to almost cover the meat.
Cover and place in the pre-heated oven. Cook until the meat is tender, about 2-2 1/2 hours. Give it a stir every 30 minutes.
When the beef is tender remove the pot from the oven and place over medium low heat. If the curry is dry, add a bit of water. If it's wet, simmer uncovered to reduce. You want the sauce to be the consistency of heavy cream.
Let stand a couple minutes to allow the oil to separate. Spoon it off carefully. You should get nearly all your 1/2 cup of oil back. If you don't mind the calories though, leave some of it in the curry. That oil is loaded with spice flavour.
Adjust salt and add the cherry tomatoes. Simmer for about 5 minutes.
Serve with basmati rice.
The tomatoes aren't necessarily traditional but restaurants add them so I've done the same. Feel free to leave them out if you prefer.