Rogan Josh Crock Pot Recipe
We love curry at PSGC towers. This Rogan Josh recipe is one of our favourites. It takes a bit of preparation time, but then it can be thrown in the oven and left to
- 1 inch piece of fresh ginger peeled and grated finely
- 8 cloves of garlic crushed
- 250g of chopped red onions
- 4 tablespoons of vegetable oil
- 1 teaspoon of turmeric powder
- 1/2 tablespoon whole cloves
2 teaspoon cumin seeds
10 Cardamom pods
2 bay leaves
1 cinnamon stick
1 teaspoon of coriander seeds
2 teaspoons of paprika
1 teapoon of salt
10 crushed black peppercorns
Cayene Pepper (optional to add more heat)
1/4 teaspoon of garam masala
1kg of cubed stewing steak (large cubes)
600g tinned tomatoes
Vegetable oil for frying
6 tablespoons natural yogurt
Green chilli to garnish
350ml beef or vegetable stock.
Add the grated ginger, garlic and 1 tablespoon of oil to a blender, and mix to a smooth paste. Set aside.
I allow around 5-6 hours in my slow cooker (or 4-5 on a low heat in the oven). Other than that, I follow this recipe to get the right amount of spice and flavour. It is pretty fail safe. Madhur Jaffrey knows what she’s talking about!
For this recipe, the slow cooker does all the work. Yay. Except the washing up…..Mr PSGC has to do that.
I served ours with basmati rice and popadoms with a yoghurt and curry sauce.
Chopped cucumber, yoghurt and pinch of turmeric and garam masala. (Some coriander would have been nice, but I didn’t have any).
Just as easy as a carry out, and a fraction of the cost.