Restaurant-Style Beef Rogan Josh with Mango Raita
Restaurant-Style Beef Rogan Josh with Mango Raita
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 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.
- 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.
- 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.
- 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
Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.
Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.
