09.09.2012

Rogan Josh (Succulent, Tender Red Meat Curry)

Hey! I want to introduce you to my new blogger friend Courtney from The Polivka Family.

We have gotten to know each other, now that we are both part of the Real Food Media group. It’s amazing how many similar interests we both have. I think her blog is quite unique and I love its “crunchy” but “spicy” style!   She has created an AMAZING recipe I am sure you all will LOVE!! It’s GAPS friendly too 🙂

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Every day feels like a new adventure in my kitchen. Even dishes I’ve made before take on new life as I incorporate something new I’ve learned as I spend more time in my kitchen.

Rogan Josh is perfect example of how improving my Indian meals required one simple thing: the secret ingredient of TIME. I’ve made this dish before, but I didn’t marinate it long enough and it just wasn’t as good. This time around, I also used ghee instead of oil, which gave it a richness and depth that oil just can’t even come close to.

Part One

I began this meal in the late morning by thawing a big slab of grass fed beef. You can also use lamb, deer, or bison. I like to make venison curry when my friends start running out of space in their freezers during deer hunting season.

Cut up the meat into 1″ cubes.

Marinate for 4 hours or overnight in the fridge with the following:

  • Six cloves crushed GARLIC
  • 1 tsp CHILI POWDER or CAYENNE (You might want to use half of this. It was medium-hot to me, which is often “hot” to others. Frank is so used to our food being spicy that he didn’t really notice it being warm, but I was trying to pay attention for YOU all! :))
  • 2 tsp PAPRIKA
  • 2 tsp CORIANDER
  • 2 tsp CUMIN
  • 1 tsp GINGER

Sophie really enjoyed the raw grass-fed meat! After feeding her only chicken for a week, she took to the meat like a champ! I’m really glad because since kitten-hood, she’s thought she was vegan and not a carnivore!

Part Two

Heat 5 TBSP GHEE or COCONUT OIL in a deep cast iron skillet or a stainless steel pan, and cook 1 LARGE ONION until lightly browned.

Now comes the dance of frying, the simmering, frying, them simmering to make this meat super tender and succulent. Next, scoot the onions to one side of the pan and FRY FOR 1 MINUTE the following:

  • 1/2 tsp CARDAMOM
  • 5 WHOLE CLOVES
  • 2 CASSIA LEAVES
  • 1 CINNAMON STICK

Wait on the garam masala and the saffron.

Increase the heat to med-high (or medium if you’re using cast iron), then add the meat, mix well and FRY FOR 2 MINUTES.

Stir well, reduce heat to low, cover, and simmer for 15 minutes.

Uncover and FRY FOR ANOTHER 3 MINUTES or until the meat is mostly dry.

Add 1/4 CUP WATER, cover and simmer for 7 minutes or until you can see that the ghee has separated and floated to the surface.

FRY FOR ANOTHER 2 MINUTES, then add 1/2 CUP WATER, cover, and gently simmer for 40-50 minutes until the meat is tender. The liquid should have reduced into a thick sauce.

To finish the sauce, mix the SAFFRON with 2 TBSP of RAW MILK (or coconut milk if you’re on GAPS), and add it to the sauce. Then, stir in 3/4 cup HOMEMADE YOGURT.

Give it a good stir, sprinkle with the garam masala, and once served, let everyone add sea salt to taste.

Serve without rice if you’re on GAPS!

CHECK OUT SOME GREAT INDIAN SIDE DISHES TO GO WITH THIS MEAL.

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Visit the The Polivka Family blog here .

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~Stay Gutsy, Caroline

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Comments

  1. What cut of meat did you use? I’d love to make this. Ooooh, it looks so good, and it’d be such a delightful change from what we usually have!

  2. This looks delicious! I have all the spices except the cassia leaves… is there something I can substitute for that, or can I leave them out?

  3. Hey there Lauren, you could use bay leaves, I suppose, or just leave them out. 🙂

  4. @dollymadisondesigns

    I used a big slab of grass fed beef shoulder.

    • Beef shoulder. Great! I shall have to dig around and see if we have any of that. If not, I might just use a steak or something…..Hmmm. Not sure what the best substitute for shoulder would be, but I don’t suppose it matters much, so long as the cut’s good. 🙂 Thanks Mrs. Polivka!

      • Oh yeah, I wouldn’t worry about the cut of meat so much. I just grabbed one I thought was the right size out of my freezer. You could use a roast! That would work perfect! Either way, the meat should end up tender by doing the dance of frying, cover, simmer, frying, cover, simmer. Our beef just pulled apart like a slow cooked pot roast. I bet this dish could be great slow cooked, too.

  5. Amanda says:

    Why not use bone broth instead of the water?

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