Rogan Josh Simmer Sauce
Medium in flavour wiht a wholesome blend of exotic spices from kashmir in the north of India. An irresistible combination of coconut and yoghurt fives this sauce a rich and distinctive taste.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 170°C/150°C fan-forced. Place flour onto a plate and season with salt and pepper. Pat beef ribs dry using paper towel. Lightly dust in flour, shaking off excess.
- Heat oil in large flame-proof casserole pan over medium heat. Brown ribs, in 2 batches, on all sides. Transfer ribs to a plate.
- Heat remaining oil in the pan over medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until softening.
- Add Passage to India Rogan Josh Simmer Sauce, tomatoes and stock. Stir to combine. Bring mixture to the boil over medium heat.
- Add ribs and toss to coat in the sauce mixture, then position the ribs meat-side down in the pan. Cover and bake for 3 hours or until ribs are very tender. Sprinkle with coriander. Serve with naan bread, yoghurt and mango chutney.
Tips & Hints:
- Shred any remaining beef (discard bones) and stir through the sauce. Serve as a filling in jacket potatoes.
- For a gourmet finish, serve with Paratha or Roti instead of Naan bread.
- Preheat oven to 170°C/150°C fan-forced. Place flour onto a plate and season with salt and pepper. Pat beef ribs dry using paper towel. Lightly dust in flour, shaking off excess.
- Heat oil in large flame-proof casserole pan over medium heat. Brown ribs, in 2 batches, on all sides. Transfer ribs to a plate.
- Heat remaining oil in the pan over medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until softening.
- Add Passage to India Rogan Josh Simmer Sauce, tomatoes and stock. Stir to combine. Bring mixture to the boil over medium heat.
- Add ribs and toss to coat in the sauce mixture, then position the ribs meat-side down in the pan. Cover and bake for 3 hours or until ribs are very tender. Sprinkle with coriander. Serve with naan bread, yoghurt and mango chutney.
Tips & Hints:
- Shred any remaining beef (discard bones) and stir through the sauce. Serve as a filling in jacket potatoes.
- For a gourmet finish, serve with Paratha or Roti instead of Naan bread.
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John
Jimmi - Excellent winter warmer - yum!
+ 46 star only ratings in addition to the reviews above
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