BEEF ROGAN JOSH
2 green chilies with seed (remove seed for a milder curry)
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon poppy seed
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1 teaspoon ground turmeric
4 tablespoons oil
½ cup plain yogurt
1 tablespoon chopped fresh mint
2 large ripe tomatoes, peeled and chopped
3 teaspoons garam masala
salt, to taste
1 kg brisket/short-rib mixed, fat trimmed
Dry toast, ground coriander, cumin turmeric and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don’t burn.) Place into a food processor with garlic, ginger, onions and chilies and blend until smooth. You may need to add a little water to help the blending.
Heat oil in a large, heavy-based oven-proof saucepan, add paste mix and fry, stirring constantly about 5 min. Stir in yogurt, a spoonful at a time. Add mint, tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
Add meat and turn in paste over high heat to coat.
Transfer to warm 150ºC oven for 3-4 hours, or until the meat is very tender. (Do not add any liquid)
Stir occasionally to prevent spices from sticking to base of pan.
Serve with rice, lentils, roti and a tomato and cucumber salsa.
Recipe and photo: Elize de Kock