3 Hour Beef Rogan Josh And Roti Recipe By Tasty Recipes

3-HOUR BEEF ROGAN JOSH AND ROTI RECIPE BY TASTY

Steps:

• Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
• In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
• To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
• Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
• Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
• When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
• Cover the dough with a damp kitchen towel and let rest for 30 minutes.
• Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
• Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round.
• Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
• Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
• Enjoy!

BEEF ROGAN JOSH RECIPE

Steps:

• Heat 1tbsp of vegetable oil in a large frying pan and fry the beef in 3 batches, using a 1tbsp of vegetable oil for each batch. Take the beef out and set it aside.
• Add the 1tbsp oil and onion and gently fry on a medium heat for 5 minutes, or until slightly browned. Add the grated ginger, garlic, garam masala, curry paste, and tomato puree. Fry for 1 minute or until fragrant and the tomato paste has been cooked out.
• Return the browned beef to the pan, add the beef stock, slightly season and simmer for 1 hour.
• Stir in the sweet potato and cook for a further 30 minutes or until the sweet potatoes are cooked through. Add more stock if needed. Cook and chill if preparing ahead.
• Warm through in the oven for 30 minutes. Add the coriander and onions on top and serve.

DOMINICAN PASTELES EN HOJA AS MADE BY JULISSA CALDERON RECIPE BY TASTY

Steps:

• Heat the oil in a large skillet over medium heat. Add the Bijol seasoning and cook for 3 minutes or until the oil turns reddish-orange and is aromatic. Set aside all but 2 tablespoons of the seasoned oil and return the pan to the heat.
• Add the red onion, garlic, beef, salt, pepper, and oregano and stir to combine. Cook until the meat is well browned, around 15 minutes.
• Add the tomato sauce and raisins. Bring to a boil, then cover and reduce the heat to low. Simmer for 30 minutes, or until all of the liquid evaporates and the meat is tender. Remove from the heat and let cool.
• Make the plantain dough: In a deep bowl, add the plantains, yuatía, chicken broth cubes, Sazón Goya powder, lime juice, some of the milk, Bijol seasoning, and reserved Bijol oil. Stir to combine, adding more milk as needed until the dough is seasoned to your taste, soft, tacky, and light orange in color.
• Lay a banana leaf on a clean work surface and brush the center with Bijol oil. Scoop 3 tablespoons of the plantain dough into the center of the square and top with 2 tablespoons of the beef filling. Fold the banana leaf in half, then roll up and tuck in the ends to seal. Tie tightly with twine to secure. Repeat with the remaining ingredients.
• Bring a large pot of water to boil over medium heat and season with salt. Add the pasteles, cover, and cook for 40 minutes. Remove the pasteles from the pot.
• Unwrap and serve with ketchup and hot sauce.
• Enjoy!