Rogan Josh is a curry dish from Kashmir, a region tucked among the borders of Indian, Pakistan, and China, all of which can be tasted in its fragrant blend of spices. I'd never eaten Rogan Josh before I bought the seasoning based solely on its enticing aroma, and now I'm not sure how I lived without it. Different cooks embellish their spice blends in different ways; this recipe is the one I devised in my kitchen in Austin, Texas. The resulting curry is rich and creamy with plenty of depth, but not too much heat.
Ingredients
Rogan Josh Spice Blend
2tbspsweet paprika
½tspground cayenne pepper
4tspground cumin
4tspground coriander
2tspchili powder
2tspground cinnamon
2tspsalt
¾tsppowdered ginger
½tspground green cardamom
½tspground cloves
Curry
3poundsstew meatcut into 1-inch cubes
salt and ground black pepper
1tbspcoconut oil
2medium onions, diced(about 2 cups)
1cancoconut milk
1cupwater
1medium Yukon gold potatocubed
Instructions
In a small bowl, combine all the Rogan Josh spices and mix with a fork. In a large bowl, sprinkle the meat generously with salt and pepper, tossing with your hands to coat.
In a large pot or Dutch oven, heat the oil over medium-high meat, then add the beef in batches and sear on all sides. Here's a tip from me to you: Respect the contact. Put the meat in there and let it be for at least 5 minutes, so it gets a nice grown crust - resist the temptation to stir it. Give it some private time, and it will reward you for your generosity. (Do that with people and get the same result. Neat!)
When the meat is brown, add the chopped onions and cook until the onions begin to soften and show brown spots.
Add all of the Rogan Josh spice blend to the pan and stir until fragrant, about 30 seconds. The spices really come to life in the fat, so let them revel in it.
Return the meat to the pot along with the potato.
Pour the coconut milk and water into the pot. Mix well, turn the heat to high, and bring to a boil. Cover and reduce heat to a simmer, allowing the meat to braise in the coconut milk for 1-2 hours.
When time's up, remove the lid and let the sauce thicken a bit, about 2-3 minutes.
Notes
From Well Fed by Melissa Joulwan (page 85). Modifications by the Newells :)