Embark on a culinary journey to India with this Beef Rogan Josh Curry with Peppers, Ginger Rice and Toasted Almonds recipe. This dish combines the robust taste of beef with the aromatic flavours of a Rogan Josh curry, promising a dining experience that’s both exotic and satisfying.
The star of this dish is the Beef Rogan Josh curry, cooked until it’s tender and bursting with flavour. The curry is made with a blend of spices, adding a delightful depth of flavour to the beef.
Adding a touch of comfort to the dish is the ginger rice. This rice, cooked until it’s light and fluffy, is mixed with ginger, offering a comforting taste that pairs well with the robust curry.
To balance out the richness of the dish, the recipe includes a serving of peppers. The peppers, sautéed until they’re vibrant and tender, add a refreshing contrast to the meal. The dish is then topped with toasted almonds, adding a satisfying crunch and a unique taste.
This Beef Rogan Josh Curry with Peppers, Ginger Rice and Toasted Almonds recipe is an excellent choice for those nights when you want a meal that’s exotic, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a cutting board, knife, garlic press, grater, saucepan, measuring jug, frying pan and a bowl.
Beef Rogan Josh Curry with Peppers, Ginger Rice and Toasted Almonds
Print RecipeIngredients
- 1 Onion
- 1 Green Pepper
- 2 Garlic Cloves
- 1 Ginger
- 150g Basmati Rice
- 15g Flaked Almonds
- 240g Beef Mince
- 15g Honey
- 50g Rogan Josh Curry Paste
- 1 Carton of Tomato Passata
- Chicken Stock Powder
- 75g Greek Style Natural Yoghurt
- Chilli Flakes
- Red Chilli Flakes
- 300ml Water for the Rice
- 75ml Water for the Sauce
Instructions
Step 1: Prepare the Ingredients
Begin by halving, peeling, and chopping the onion into small 1cm pieces. Halve the pepper, discard the core and seeds, and slice into thin strips. Peel and grate the garlic and ginger. In a medium saucepan, heat a drizzle of oil on medium-high heat. Once hot, add half the ginger and stir-fry for 1 minute.
Step 2: Cook the Rice
Pour the cold water for the rice and ginger into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to a boil on medium-high heat. Once boiling, reduce the heat to its lowest setting and let it cook for 10 minutes. Then, remove the pan from the heat (still covered) and set it aside for another 10 minutes or until ready to serve. The rice will continue to cook in its own steam.
Step 3: Toast the Almonds
Heat a large frying pan or saucepan over medium heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, about 1-2 minutes. Be careful not to burn them. Transfer the toasted almonds to a bowl and set aside.
Step 4: Cook the Peppers
Return your frying pan to high heat and add a drizzle of oil. Add the pepper slices, season with salt and pepper, and stir-fry until charred and slightly softened, about 4-5 minutes. Avoid stirring too much to allow the peppers to colour. Once charred, transfer the peppers to a plate.
Step 5: Simmer the Mince
Return your pan to medium-high heat and add the beef mince. Cook until browned, about 5-6 minutes, breaking it up with a wooden spoon as it cooks. Once browned, drain any excess fat from the pan, then add the onion, stir with the mince and cook until the onion has softened, about 4-5 minutes.
Add the garlic, honey, rogan josh curry paste, and remaining ginger. Stir together and cook for 1 minute. Pour in the tomato passata and the water. Stir in the chicken stock paste, bring to the boil and simmer until the mixture has thickened, about 6-8 minutes.
Step 6: Finish and Serve
Stir the charred peppers into the sauce. The mince is cooked when it is no longer pink in the middle. Taste and add salt and pepper if needed. Fluff up the rice with a fork and spoon into bowls. Top with the rogan josh, a pinch of chilli flakes (add less if you don’t like heat), a dollop of Greek yoghurt, and a sprinkling of toasted almonds. Enjoy!
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