Rogan Josh

I used to work at an Indian restaurant and Lamb Rogan Josh was my go-to meal after my shift. I previously had a different recipe on the website but I wasn't happy with how it turned out. I after looking through more recipes I found a "less authentic" recipe that is closer to a restaurant style that I prefer. There are a few additions that I think add a bit of flavor.

Link to original recipe

Prep time: 20 mins Cook time: 2 hours

Ingredients

• 2 Lbs Beef Chuck Roast
• 6 Green Cardamom Pods
• 2 Bay Leaves
• 5 Clove
• 1/2 Tsp of Cinnamon Powder
• 1 Tbs of Coriander Powder
• 1 Tbs of Cumin Powder
• 1 Tsp Red Pepper Powder
• 1 Tsp of Garam Masala
• 2 Tbs of Kashmiri Red Chilli
• 1 1/4 cup Stock
• 6 Minced Garlic Cloves
• 1 Onion Finely Chopped
• 1 Tbs of Ginger Paste
• 1 Cup Yogurt
• 1 Tbs Tomato Paste
• 2 Tbs Neutral Oil
• 1 Tsp Anchovy Paste
• 1 Tbs Soy Sauce

Directions

1. Cut beef into bite sized pieces and set aside.
2. Mix cinnamon, coriander, red pepper, and kashmiri chili with water to create a paste.
3. Finely slice onion and add to oiled pot. Saute onions until well browned.
4. Add garlic and ginger and fry for about 30 seconds.
5. Add whole spices and tomato paste and let fry for about 30 seconds.
6. Add spice paste and let fry for another 30 seconds.
7. Add stock, anchovy paste, soy sauce, and beef to the pot and bring to a boil.
8. Reduce to a simmer then cover the pot and cook for 1 1/2 hours.
9. Temper the yogurt by adding hot curry to a yogurt in a separate bowl while stirring vigorously.
10. Add tempered yogurt and garam masala and simmer for another 30 minutes.
11. Remove bay leaves and cardamom pods and serve.