Fulfilling a promise.

On the menu: Rogan Josh

It hasn’t been all blueberries around here lately. When I was cooking for myself this summer, I made Rogan Josh one night and could not stop raving to Kevin about it. He, of course, was mad jealous, so I promised I’d make it for him when I got home. After a weekend in Wisconsin, we had one last week of freedom before school started up again–I was blissfully unemployed, but he was cranking away on his research–so it was a perfect time to fulfill my promise. Rogan Josh is an Indian dish, one I almost always what I order at our local Indian place, and I was really excited to be able to make it at home.

It’s quite simple, really. Chop up some meat and brown it. Slice up some onions and saute them. Add spices and liquid and simmer everything into submission. Tender, flavorful submission. It filled our kitchen with a heady scent of warm, sweet spice with a subtle smoky heat that whetted the heck out of our appetites. Served over basmati rice, it was a wonderful early autumn dinner.

Rogan Josh
adapted from Food and Wine

1/4 cup canola oil
2 pounds beef stew meat, cut into 3/4 inch pieces
2 onions, thinly sliced
2 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
1 7 oz can tomato paste
1 cup plain whole-milk yogurt
2 cups chicken broth
1 teaspoon garam masala
Basmati rice, to serve

Heat the oil in a large stockpot. Season the beef with salt and cook over high heat, stirring occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer to a plate and set aside. Add the onions to the pan and cook over moderate heat until lightly browned, about 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato paste, yogurt and broth, then bring to a boil. Season with salt. Return the meat and any juices to the pan. Cover partially and simmer over low heat until the meat is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Serve with Basmati rice.

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5 Responses to Fulfilling a promise.

  1. Emma says:

    Oh boy, that sounds good. I always forget about trying to recreate this type of cuisine at home. Must remedy.

    You were in Wisconsin for a weekend only? That’s some impressive traveling. Did it work out?

    • Brianne says:

      I was really apprehensive about Indian food at home, but this definitely worked out!

      Three days in the Midwest. Impressive and exhausting. But it’s always good to be with family!

  2. This is one of my favorite dishes! I made this once before (with lamb), but this recipe seems much easier. Thanks for sharing!

    • Brianne says:

      Lamb is my first choice for Rogan Josh–I think that’s how it traditionally served–but it’s difficult to come by where I live. The beef made an acceptable substitute :)

  3. shannon says:

    i have never made Rogan Josh, which is insane, because i love indian food and for some reason assume i wouldn’t be able to recreate it at home. this is false; and i may use your recipe to prove that to myself.
    did you know they make Rogan Josh seasoning? I suppose it’s a conglomeration of the spices you use above, and i’ve never tried it, but Penzey’s has it. It never fails; i can’t walk by it when i’m there without wondering randomly if it’s funny to be named Josh Rogan and have your name be called out (like during attendance) “Rogan, Josh?” I don’t know why that’s so funny to me.

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