October 31, 2016
Fresh Tomatoes, Comfort Food, Dinner,
Main Dish, Soups/Stews, Beef, Roast Beef, Blade Roast, Vegetables, Eggplant, Sweet Potato/Yam, Indian, Fall/Autumn, Father's Day, Potluck, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Canned Tomatoes more
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"DH loves Rogan Josh and asked me to save this recipe from Super Food Ideas August'16. To make crispy fried curry leaves, heat 2 tablespoon vegetable oil in a frying pan over medium high heat and add sprigs of curry leaves (being careful as the oil will spit and cook for 30 seconds each side or until leaves turn dark green and then drain on paper towel."
Heat vegetable oil in a large heavy based flameproof casserole dish over medium high heat and add beef and cook for 5 minutes on each side or until browned and then transfer to a plate.
Reduce heat to medium and add onion and curry leaves and cook, stirring or 5 minutes or until onion softens and then add ginger and curry paste and cook, stirring for 1 minutes or until fragrant and then add the crushed tomatoes, stock and 1 cup water.
Bring to a simmer and return beef to the dish, cover and then reduce heat to low and simmer for 2 hours, turning beef halfway through cooking or until almost tender.
Add eggplant and potato and simmer for 25 minutes or until beef and vegetables are tender and season with salt and pepper.
Remove beef from dish and using 2 forks and roughly shred and then return shredded meat to the dish with the grape tomatoes and top with fried curry leaves, if using.
Serve with yoghurt and roti, if using.
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