Crock Pot Beef Rogan Josh Recipes

BEEF ROGAN JOSH

Steps:

• 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.

BEEF ROGAN JOSH

Steps:

• In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
• Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
• Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
• Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
• In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.

CROCK POT BEEF ROGAN JOSH

Steps:

• Brown onions in frying pan using canola oil.
• Add garlic and fry for further 3 minutes.
• add curry paste and fry off for 2 minutes.
• place mixture into crock pot.
• deglaze pan with boiling water and add to crock pot.
• add rest of ingredients except mushrooms and cook on high 2 hours and low for 6-8 hours depending on your crock.
• Add mushrooms and check seasoning and cook on high for further 1/2 hour.
• Skim off excess fat before serving.

BEEF ROGAN JOSH

Steps:

• Add the garam masala, chilli powder, turmeric, paprika, allspice, cumin, cinnamon stick and pepper to a large dry heavy based saucepan and heat over a high heat until very aromatic.
• Add the butter and oil and heat until smoking, followed by the onions and stir fry for about 5 minutes until soft. Add the garlic and ginger, frying for a further minute before adding the beef. Brown off the beef then add the tomato quarters and lime juice and cook for a further five minutes.
• Next add the tinned tomatoes and the beef stock, bring to the boil, reduce the heat and simmer, uncovered, for about an hour and 20 minutes, until the beef is really tender and the sauce is lovely and thick. Add the coriander 10 minutes before the cooking is finished, allow to stand for at least 10 minutes then serve with pilau rice and naan bread.

BEEF ROGAN JOSH RECIPE

Steps:

• Heat 1tbsp of vegetable oil in a large frying pan and fry the beef in 3 batches, using a 1tbsp of vegetable oil for each batch. Take the beef out and set it aside.
• Add the 1tbsp oil and onion and gently fry on a medium heat for 5 minutes, or until slightly browned. Add the grated ginger, garlic, garam masala, curry paste, and tomato puree. Fry for 1 minute or until fragrant and the tomato paste has been cooked out.
• Return the browned beef to the pan, add the beef stock, slightly season and simmer for 1 hour.
• Stir in the sweet potato and cook for a further 30 minutes or until the sweet potatoes are cooked through. Add more stock if needed. Cook and chill if preparing ahead.
• Warm through in the oven for 30 minutes. Add the coriander and onions on top and serve.