The more I cook curry, the more I realize that it is not too difficult. You just need to get all the spices (which can last pretty long) and cooking is so easy. I’ve already made Malaysian Curry Chicken and Beef Rendang so I was looking for another type of curry to cook for my cell group. Rogan Josh sounded interesting and different 🙂 Normally, it will be lamb Rogan Josh but since I have some rib fingers in my fridge, I cooked beef instead. So easy and so quick. It took only half an hour to get to the ‘simmer for 1-2 hours’ step.
1kg rib finger or stewing beef
1 tbsp tomato paste
1 tbsp natural yoghurt
3 tbsp oil
1/4 tsp garam masala
sea salt and pepper to taste
2 medium onions, peeled
4 shallots, peeled
8 cloves of garlic, peeled
2 inches ginger, peeled and finely sliced
5-6 dried chillies, soaked in warm water and seeded
2 tsp cumin seeds
2 tsp coriander seeds
10 black peppercorns
1/4 tsp ground cinnamon
2 cinnamon sticks
1-2 stalks of curry leaves
8 cardamom pods
1 tsp cayenne pepper
2 tsp hot chilli powder
1 tbsp paprika
1/2 tsp turmeric powder
3 bay leaves
1. In a food processor, blend Spice (A) until you have a smooth paste. Add 1 tbsp of water if needed.
2. Heat oil in a large pot over medium heat. Stir fry Spice (A) for 5 minutes or until medium brown colour.
3. Add Spice (B) and stir fry for 1-2 minutes or till aromatic.
4. Add the meat and stir occasionally for 2 minutes.
5. Add yoghurt and tomato paste and mix well.
6. Add water, salt and pepper. Bring to boil and turn down the heat.
7. Simmer for 1-2 hours till meat is tender and until the sauce has thickened to the desired consistency, stirring occasionally.
8. Sprinkle the garam masala over the meat and mix well before you serve. You can store it in the freezer for up to a month.
This recipe has been featured on foodgawker.