Rogan Josh

This is a medium curry I learned to make while I was studying in Scotland. Like most indian foods, the fresher the ingredients, the tastier the result.

  • 2 lb cubed steak
  • 3 Tbs butter
  • 1 Tbs cumin
  • 1 Tbs coriander
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 in3 ginger root, grated
  • 4 cloves crushed garlic
  • 1/2 lb cubed onions
  • 14 oz tin of tomatoes
  • 14 oz tin of garbanzo beams
  • 1 Tbs tomato purée
  • 1/2 c water
  • 1 1/4 tsp salt
  • 1/3 cup double cream
  • 2 tsp garam marsala
  • 2 tsp chopped coriander (parsley) leaves

Fry the steak in 2 tablespoons of butter, then remove from heat. At low heat in small skillet, stir fry cumin, coriander, turmeric, chili powder, garlic, and gigner together for about 30 seconds to wake up the flavors. Add this to the meat & juices, along with the water, salt, tomatoes, onions, and garbanzos. Bring to a boil, turn down the heat and cook for about an hour. When ready to serve, remove from heat and stir in the cream. In the small skillet, fry the garam marsala in the remaining butter for 30 seconds, then stir into the main pot, along with the fresh coriander leaves. Serve over rice.

If you don’t have garam marsala, you can make it yourself by milling together these spices:

  • 2 Tbs broken cinnamon sticks
  • 1 1/2 Tbs green cardamom w/ skins
  • 1 Tbs whole cloves
  • 2 tsp nutmeg
  • 2 tsp peppercorns

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