Yield 4 servings Number Of Ingredients 29 Steps:
Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat. In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside. To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant. Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant. Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender. When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky. Cover the dough with a damp kitchen towel and let rest for 30 minutes. Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again. Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round. Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough. Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti. Enjoy!
Time 8h Yield 6 Number Of Ingredients 23 Steps:
Generously season beef chuck roast with salt and pepper. Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat. Spread chopped onions in slow cooker; place browned roast on top of onions. Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat. Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil. Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker. Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours. Remove meat from the broth. If desired, skim some fat from the surface of the broth. Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes. Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture. Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes. Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Time 1h Yield 10 serving(s) Number Of Ingredients 10 Steps:
Pour the boiling water over the flour. Use a big spoon for mixing as dough will be really hot. Mix until smooth so it will be easy to roll out (like a pie shell); grease frypan before frying. Make them the size of taco shells. Also oil both sides of roti and fry. Keep it warm in a covered pan or bowl while frying the remaining roti. Serve with curry. Heat the oil first. Fry the ginger, garlic and the onion until brown. Add the salt and curry powder. Stir for about 2 minutes. Add small cubes of beef and let it cook until the beef is tender. Then add potato cubes. If the meat is kind of dry, add a little water. Also the meat and potatoes will cook better. When curry mixture is done, put some in each roti shell (something like tacos) and wrap the roti shell around the curry mixture (like a package).
Time 45m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Heat oil (it should be a little bit more than what you would normally use). Fry onions. When slightly brown add curry leaves. Add ginger-garlic paste. Fry until you see the oil coming to the top. add spices, coconut powder and salt and keep frying adding a little water. Then add tomatoes and green coriander. When the tomatoes are cooked, add your beef or mutton. When the meat is tender, add the tamarind juice and okra and cook until the okra is done.
