Beef Cheek Rogan Josh.
I have broken 2 rules of Rogan Josh with this recipe. Firstly this is, traditionally, a lamb dish of Persian origin. Secondly Rogan Josh means cooked in oil in intense heat. I don't eat lamb so I have replaced it with beef cheek and instead of fierce heat, this curry has been slowly braised in a low oven. If you have not tried beef cheek before, I recommend that you do. It's an economical cut of meat that is perfect for a lazy, slow and long cooking process. The end result is meltingly tender beef with the most extraordinary deep rich flavoured sauce. This curry is fiery, sultry and mouth-wateringly delicious. This has to be my most scrummy Indian recipe yet!
For the spices.
In a small frying pan, dry roast,
-2tsp peppercorns,
-2tbsp coriander seeds,
-2tbsp cumin seeds,
-5-6 cloves.
Cook, stirring on low heat until the spices are toasted.
Finely grind using a spice grinder or pestle and mortar.
Extra spices.
-2tsp fennel seeds.
-1 stick cassia bark or cinnamon.
-1/2tsp ground mace,
-5 cardamom, leave whole.
For the Sauce.
-2 cloves chopped garlic.
-2tbsp chopped ginger.
-2 sliced onions.
-1tsp turmeric powder.
-1tbsp paprika.
-1tbsp cayenne pepper.
-2tsp salt (adjust accordingly)
-300g chopped tomatoes.
-500ml water.
-150ml natural yoghurt.
For the beef.
-2x300g beef cheeks.
Seasoned generously with salt.
Leave aside.
In a large casserole pan, with 2tbsp of vegetable oil, fry
-garlic with,
-ginger,
-onions,
-extra spices.
Cook, stirring until the onions have caramelised, add
-roasted ground spices,
-beef cheeks.
Stir to coat the beef in the spices, add
-turmeric powder,
-paprika,
-cayenne pepper,
-salt.
Stir well, add
-tomatoes,
-water,
-2tbsp yoghurt.
Continue to add a couple of tablespoonfuls of yoghurt at a time until it's all gone (if you add it all at once, the sauce may split).
Bring up to the boil.
Place in 150c fan forced oven for around 3 hours or until flaking and tender.
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