Every day feels like a new adventure in my kitchen. Even dishes I’ve made before take on new life as I incorporate something new I’ve learned as I spend more time in my kitchen.
Rogan Josh is the perfect example of how improving my Indian meals required one simple thing: the secret ingredient of TIME. I’ve made this dish before, but I didn’t marinate it long enough and it just wasn’t as good. This time around, I also used ghee instead of oil, which gave it a richness and depth that oil just can’t even come close to.
I began this meal in the late morning by thawing a big slab of grass fed beef. You can also use lamb, deer, or bison. I like to make venison curry when my friends start running out of space in their freezers during deer hunting season.
Cut up the meat into 1″ cubes.
Marinate for 4 hours or overnight in the fridge with the following:
Rogan Josh | Revived Kitchen
Sophie really enjoyed the raw grass-fed meat! After feeding her only chicken for a week, she took to the meat like a champ! I’m really glad because since kitten-hood, she’s thought she was vegan and not a carnivore!
Heat 5 TBSP GHEE or COCONUT OIL in a deep cast iron skillet or a stainless steel pan, and cook 1 LARGE ONION until lightly browned.
Now comes the dance of frying, the simmering, frying, them simmering to make this meat super tender and succulent. Next, scoot the onions to one side of the pan and FRY FOR 1 MINUTE the following:
- 1/2 tsp cardamom (buy here)
- 5 whole cloves (buy here)
- 2 cassia leaves
- 1 cinnamon stick (buy here)
Wait on the garam masala (buy here) and the saffron (buy here) .
Increase the heat to med-high (or medium if you’re using cast iron), then add the meat, mix well and FRY FOR 2 MINUTES.
Stir well, reduce heat to low, cover, and simmer for 15 minutes.
Uncover and FRY FOR ANOTHER 3 MINUTES or until the meat is mostly dry.
Add 1/4 CUP WATER, cover and simmer for 7 minutes or until you can see that the ghee has separated and floated to the surface.
FRY FOR ANOTHER 2 MINUTES, then add 1/2 CUP WATER, cover, and gently simmer for 40-50 minutes until the meat is tender. The liquid should have reduced into a thick sauce.
To finish the sauce, mix the SAFFRON with 2 TBSP of RAW MILK (or coconut milk if you’re on GAPS), and add it to the sauce. Then, stir in 3/4 cup HOMEMADE YOGURT.
Give it a good stir, sprinkle with the garam masala, and once served, let everyone add sea salt to taste.