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Beef Rogan Josh https://www.metro.ca/userfiles/image/recipes/cubes-macreuse-indienne-5700.jpg PT20M PT1H25M PT1H45M
Using a mortar and pestle, mash garlic, ginger, hot pepper, cloves, coriander and cumin seeds, bay leaf, salt and ground cardamom into a paste. Set aside.In a thick-bottomed pan, heat clarified butter and brown cubed steak over medium-low heat.Stir in onion and cook for 3 - 4 minutes.Stir in paste and cook for about 3 minutes.Stir in yogurt, a bit at a time, to prevent curdling and create braising liquid. Season and bring to a boil.Cover and simmer for 75 minutes. Stir often.Defat, sprinkle with paprika and serve with steamed jasmine rice.
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2 garlic cloves 2 tsp. (10 mL) minced fresh ginger 1/4-1/2 small hot pepper, chopped 2 tsp. (10 mL) ground cardamom 2 whole cloves 5 coriander seeds 1/2 tsp. (2 mL) cumin seeds 1 bay leaf salt 5 tsp. (25 mL) butter, clarified (ghee) 1/2 lb (225 g) beef top blade steak, cubed 1/2 spanish onion, coarsely chopped 1 cup (250 mL) plain creamy yogurt salt and white pepper to taste paprika (optional)
Beef Rogan Josh

Beef Rogan Josh

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  • Gluten-free
4
servings
0:20
Preparation
1:25
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    garlic cloves
  • 2 tsp.
    (10 mL)
    minced fresh ginger
  • 1/4-1/2
    small hot pepper, chopped
  • 2 tsp.
    (10 mL)
    ground cardamom
  • 2
    whole cloves
  • 5
    coriander seeds
  • 1/2 tsp.
    (2 mL)
    cumin seeds
  • 1
    bay leaf

  • salt
  • 5 tsp.
    (25 mL)
    butter, clarified (ghee)
  • 1/2 lb
    (225 g)
    beef top blade steak, cubed
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  • 1/2
    spanish onion, coarsely chopped
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  • 1 cup
    (250 mL)
    plain creamy yogurt
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  • salt and white pepper to taste

  • paprika (optional)
Imprimer ma sélection

Preparation

Using a mortar and pestle, mash garlic, ginger, hot pepper, cloves, coriander and cumin seeds, bay leaf, salt and ground cardamom into a paste. Set aside.

In a thick-bottomed pan, heat clarified butter and brown cubed steak over medium-low heat.

Stir in onion and cook for 3 - 4 minutes.

Stir in paste and cook for about 3 minutes.

Stir in yogurt, a bit at a time, to prevent curdling and create braising liquid. Season and bring to a boil.

Cover and simmer for 75 minutes. Stir often.

Defat, sprinkle with paprika and serve with steamed jasmine rice.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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