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3-Hour Beef Rogan Josh And Roti

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Ingredients

for 4 servings

Beef Rogan Josh

  • 1 ½ lb
    stewing beef, cut into large cubes (680 g)
  • 1 teaspoon
    garam masala
  • sea salt, to taste
  • 2 tablespoons
    canola oil
  • 1 large red onion, minced
  • 1 fresh ginger, 2 inch (5 cm) piece, peeled and minced
  • 5 garlic cloves, minced
  • 5 whole black peppercorns
  • 4 whole green cardamom pods
  • 1 whole black cardamom pod, optional
  • 4 whole cloves
  • 1 cinnamon stick, 1 inch (2.5 cm)
  • 4 dried red chiles
  • 2 dried bay leaves
  • 1 teaspoon
    ground tumeric
  • 1 teaspoon
    mild red pepper, Kashmiri chile powder or sweet paprika
  • 2 teaspoons
    ground cumin
  • 2 teaspoons
    ground coriander
  • 1 teaspoon
    ground fennel
  • 1 tablespoon
    dried fenugreek leaves, (kasoori methi, found at most Indian grocery stores)
  • ¼ cup
    whipped greek yogurt (70 g)
  • water, for cooking
  • freshly ground black pepper, to taste
  • fresh cilantro, chopped, for garnish

Whole Wheat Roti

  • 1 cup
    whole wheat flour, plus more for dusting (125 g)
  • ½ cup
    lukewarm water (120 mL)
  • 1 tablespoon
    olive oil
  • ½ teaspoon
    kosher salt
  • 2 tablespoons
    unsalted butter, room temperature

Nutrition Info

Powered by
  • Calories 608
  • Fat 26g
  • Carbs 52g
  • Fiber 12g
  • Sugar 10g
  • Protein 46g
  • Estimated values based on one serving size.

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Preparation

  1. Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
  2. In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
  3. To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
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  5. Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
  6. Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
  7. When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
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  9. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
  10. Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
  11. Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6–8 inch (15-20 cm) round.
  12. Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30–60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
  13. Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
  14. Enjoy!
 

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