Beef Rogan Gosht
This is an Indian dish. My girlfriend Sharmini who lives in Virginia shared this recipe with me. Her sister-in-law from Australia made this for her and it was out of this world. This recipe must be followed to the "t" otherwise the taste will not turn out the same.
Recipe:
Recipe:
3 lbs of meat (Can use Lamb for substitute)
1 ½ cup of yogurt
1 can of diced tomatoes - 14 oz
2 cups of diced onions
1/3 cup of ginger
1/3 cup of garlic
3 curry leaves
1 cinnamon stick
2 star anise
3 tbsp of coriander powder
2 tbsp of garam marsala
1 tbs of chili powder (add adjusting to hotness)
salt, pepper, a dash of sugar to taste
½ cup of oil
1 cup of water
Marinate:
Crushed ginger and garlic in a blender until smooth. Cut the beef in medium size chunks. Marinate beef with salt, pepper, ginger, garlic and yogurt over night in the fridge.
Method:
In a pot, add oil and saute onion, cinnamon stick, star anise, curry leaves until fragrant. Add the can of tomatoes. Add coriander, garam marsala, chili powder. Fry on medium or low heat until spices start to split and brownish red. Add lamb and fry the lamb. Add 1 cup of water and let stew simmer on medium low heat until meat is tender about 1 hour. Taste and adjust salt and sugar to taste.
Serve with hot Basmasti rice, Indian Nan or Bread.
1 ½ cup of yogurt
1 can of diced tomatoes - 14 oz
2 cups of diced onions
1/3 cup of ginger
1/3 cup of garlic
3 curry leaves
1 cinnamon stick
2 star anise
3 tbsp of coriander powder
2 tbsp of garam marsala
1 tbs of chili powder (add adjusting to hotness)
salt, pepper, a dash of sugar to taste
½ cup of oil
1 cup of water
Marinate:
Crushed ginger and garlic in a blender until smooth. Cut the beef in medium size chunks. Marinate beef with salt, pepper, ginger, garlic and yogurt over night in the fridge.
Method:
In a pot, add oil and saute onion, cinnamon stick, star anise, curry leaves until fragrant. Add the can of tomatoes. Add coriander, garam marsala, chili powder. Fry on medium or low heat until spices start to split and brownish red. Add lamb and fry the lamb. Add 1 cup of water and let stew simmer on medium low heat until meat is tender about 1 hour. Taste and adjust salt and sugar to taste.
Serve with hot Basmasti rice, Indian Nan or Bread.
Quite easily the best main course for an Indian sit in meal. For best results use lamb instead of beef as it is a traditional culinary delight from Lucknow UP India. This dish would grace the tables of Kings during olden times.
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