Restaurant-Style Beef Rogan Josh with Mango Raita
Restaurant-Style Beef Rogan Josh with Mango Raita
SERVES 2-3
15 MINS PREP
COOKS IN 15 MINS
Travel to the Kashmiri region at your very own dinner table. This perfect fusion of chilli, caramelised onion, tomato, as well as ground and whole spices brings about a divine sweet heat to delight your senses. While Rogan Josh is often eaten with lamb, we have chosen to use sirloin steak in this recipe. To add that extra restaurant flourish, we’ve served the curry garnished with crispy curry leaves and paired with a mango raita.
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Ingredients
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tbsp. vegetable oil
- 300g sirloin steak, sliced.
- 100g frozen peas, defrosted.
Fried Curry Leaves -
- ½ tsp. vegetable oil
- 6-8 fresh curry leaves
Mango Raita -
- 1/2 tsp. ground cumin
- 200g natural yoghurt
- 2 tbsp. finely chopped coriander
- 100g mango, diced.
- 50g cucumber, deseeded and diced.
Method
- Prepare your garnishes first. Over a medium heat, heat ½ tsp. of vegetable oil in a small frying pan and fry the fresh curry leaves for a few minutes until dark and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Make the mango raita by mixing the natural yoghurt, coriander, mango, and cumin together. Season to taste with salt before setting to one side.
- To prepare the curry, place a pan over a medium heat and add 1 tbsp. of vegetable oil and the whole spices from the spice pouch.
- Cook for 20 seconds until aromatic, then add the sliced steak to cook for 30 seconds before adding the Rustic Rogan Josh base sauce from the small pouch. Mix well and simmer for a few minutes.
- Stir in the main sauce and a few tablespoons of water if needed. Bring to a simmer for 4-5 minutes and stir in the frozen peas for the last minute.
- Serve with basmati rice or naan, scatter over the fried curry leaves and pair with the mango raita.
Ingredients
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tbsp. vegetable oil
- 300g sirloin steak, sliced.
- 100g frozen peas, defrosted.
Fried Curry Leaves -
- ½ tsp. vegetable oil
- 6-8 fresh curry leaves
Mango Raita -
- 1/2 tsp. ground cumin
- 200g natural yoghurt
- 2 tbsp. finely chopped coriander
- 100g mango, diced.
- 50g cucumber, deseeded and diced.
Method
- Prepare your garnishes first. Over a medium heat, heat ½ tsp. of vegetable oil in a small frying pan and fry the fresh curry leaves for a few minutes until dark and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Make the mango raita by mixing the natural yoghurt, coriander, mango, and cumin together. Season to taste with salt before setting to one side.
- To prepare the curry, place a pan over a medium heat and add 1 tbsp. of vegetable oil and the whole spices from the spice pouch.
- Cook for 20 seconds until aromatic, then add the sliced steak to cook for 30 seconds before adding the Rustic Rogan Josh base sauce from the small pouch. Mix well and simmer for a few minutes.
- Stir in the main sauce and a few tablespoons of water if needed. Bring to a simmer for 4-5 minutes and stir in the frozen peas for the last minute.
- Serve with basmati rice or naan, scatter over the fried curry leaves and pair with the mango raita.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Rustic Rogan Josh
This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.
