Name: Slow cooker rogan josh beef recipe
Prep time: 40 min
Cook time: 360 min
Total time: 400 min
Yield: 4
Ingredients: 4 tsp olive oil; 1kg diced beef (see note); 1 tsp ground cardamom; 1/2 tsp ground cinnamon; 1 brown onion, sliced into thin strips; 40.00 ml paprika; 20.00 ml ground coriander; 20.00 ml ground cumin; 1 tsp garam marsala; 1 tsp ground fennel; 1 tsp turmeric; 1 tbps minced ginger; 2 tsp minced garlic; 1 red chilli, deseeded and finely chopped; 250.00 ml beef stock; 170g can tomato paste; 1/2 tsp salt; 1/2 tsp cracked black pepper; 125.00 ml natural yoghurt; Steamed rice, to serve; Fresh coriander, to serve

by Paulene Christie Last updated on 08/09/2022

While this flavour-packed, aromatic Indian dish is traditionally made with lamb or goat, Paulene has created a beef version that’s a little lighter on the waist, and the hip pocket. If you prefer, swap the beef for the other options. This is a mild version suitable for the whole family. - Paulene Christie

Ingredients

4 tsp olive oil
1kg diced beef (see note)
1 tsp ground cardamom
1/2 tsp ground cinnamon
1 brown onion, sliced into thin strips
2 tbsp paprika
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp garam marsala
1 tsp ground fennel
1 tsp turmeric
1 tbps minced ginger
2 tsp minced garlic
1 red chilli, deseeded and finely chopped
1 cup beef stock
170g can tomato paste
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 cup natural yoghurt
Steamed rice, to serve
Fresh coriander, to serve

Method

Step 1

Heat 1 teaspoon oil in a large heavy based frying pan over high heat. Sear a quarter of the beef until lightly browned. Transfer to the slow cooker. Repeat to cook the remaining beef in three more batches, in 1 teaspoon oil each time (the small batches stop it from stewing).
Step 2

Reduce the heat to medium. Add the cardamom and cinnamon to the frying pan and cook for 30 seconds, until aromatic. Add the onion and cook for 2–3 minutes, stirring, to coat in the spices and to soften slightly.
Step 3

Add paprika, coriander, cumin, garam masala, fennel and turmeric and stir for 1 minute to coat the onions and release the aromas. Add the ginger, garlic and chilli and stir to combine.
Step 4

Transfer the onion and spice mixture to the slow cooker. Do not rinse the frying pan!
Step 5

Pour the stock into the frying pan, stirring and scraping the base to deglaze it and capture any spices left behind.
Step 6

Add the stock to the slow cooker, then stir in the tomato paste, salt and pepper.
Step 7

Cover and cook on low for 6 hours.
Step 8

Stir the yoghurt through just before serving.
Step 9

Serve on rice, topped with fresh coriander