beef rogan josh

4.59 from 31 votes

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.

Prep Time30

Cook Time3

Total Time3 30

Course: Main

Cuisine: Indian

Keyword: beef rogan josh, chettinad chicken curry, indian curry, rogan josh

Servings:

Calories: 593kcal

Author: romain | glebekitchen

Ingredients

The curry

3 lbs beef - stew from the chuck is nice
1/2 cup vegetable oil
2 large onions - minced
1/4 cup garlic ginger paste - recipe link below
10 whole cloves
10 whole green cardamom pods
2 inch stick cinnamon bark
2 bay leaves
the spice mix - below
5-6 Tbsp full fat greek yoghurt
2 cups water
kosher salt - this is to taste. Start with about a big tsp and up it from there
10-12 cherry tomatoes - halved

The spice mix

1 Tbsp cumin
2 tsp coriander
2 tsp indian spice mix - recipe link below
1 tsp tandoori masala - available at any Indian grocery
2 tsp kashmiri mild chili powder - or 1/2 tsp cayenne with 1 1/2 tsp paprika
2 tsp paprika
1 tsp kasoor methi - dried fenugreek leaves
1/2 tsp black pepper

Instructions

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. Set the beef aside.
If you need more oil add it now. Then add the onions to the same pot used to brown the beef. 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.

Notes

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.

Garlic ginger paste recipe can be found here.

Indian restaurant spice mix recipe can be found here.

Nutrition