Rogan Josh and Saffron/Cardamom rice.

Tonight for dinner I prepared a beef rogan josh, using the Penzey’s rogan josh spice.

The recipe is that which is recommended in the Penzey’s catalog, approximately.

We used:
1.5lbs beef bottom round stew meat (lamb would be better if it is easily available to you)
1/4 cup veggie oil (ghee would work nicely if you have it)
1 large onion, chopped
4tbsp Penzey’s Rogan Josh powder (frankly, any nice curry powder will yield a nice curry off this basic recipe)
2 green cardamom pods (optional – the powder has cardamom, but they recommend more)
cayenne pepper (again, optional to taste – I think the powder is warm enough as is)
1 cup of water
1/2 cup of plain yogurt
1tsp salt

Brown the beef in the oil, over medium heat add the onion and let it cook through. Add the rogan josh powder and salt and let it cook, stirring, for a few seconds, then add the water and yogurt. reduce heat to low, and let it barely simmer for 1 to 2 hours. We left it covered part of the time, and open part of the time. Covering helped tenderize the meat a bit. You want a nice thick sauce, so letting it reduce is ok, but remember that you’ll probably want to add a bit of water now and then if you’re letting it simmer the full two hours.

We served it with the following rice:
roughly 1:1 Basmati to water
1tbsp butter
.25g saffron powder
3 green cardamom pods
5 cloves

Toast the rice in the butter lightly (a couple of minutes) add water and spices, cook rice until the water is gone.

The penzey’s rogan josh powder is really really nice. I’m very impressed. It was a nice, thick dish when it was done, and it was nicely balanced without any of the spices really overpowering any of the others. I’m looking forward to trying out their vindaloo spice.


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