BEEF ROGAN JOSH WITH HOMEMADE NAAN

Serves 4

BEEF ROGAN JOSH

Ingredients
• 1⁄4 cup olive oil
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 6 cardamom pods, lightly crushed
• 4 cloves
• 450 g beef strips
• 1 tsp chilli powder
• Pink salt, to taste
• 1 tsp ground ginger
• 1 tsp masala (garam masala or curry masala blend)
• 1 tsp fennel powder
• 1 can (400 ml) coconut cream
• Handful fresh herbs (coriander or parsley), chopped

Method
1. Heat the olive oil in a large pot over medium heat.
2. Add fennel seeds, cumin seeds, cardamom pods, and cloves. Toast for 1–2 minutes until fragrant.
3. Add the beef strips and sear until browned on all sides.
4. Stir in chilli powder, pink salt, ginger powder, masala, and fennel powder. Cook for 1–2 minutes to toast the spices.
5. Pour in the coconut cream and stir well to combine.

6. Reduce heat to low, cover, and simmer for 25–35 minutes until the beef is tender and the sauce has thickened.
7. Stir through fresh herbs just before serving.

HOMEMADE NAAN

Ingredients
• 2 cups (300 g) flour
• 1⁄2 tsp salt
• 2 tbsp sugar
• 2 tbsp instant yeast
• 2 cups warm milk

Method
1. In a large bowl, mix flour, salt, sugar, and yeast.
2. Slowly add warm milk and mix until a soft dough forms.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and allow to rest for 1 hour, until doubled in size.
5. Divide dough into small balls and roll out into naan shapes.
6. Heat a dry pan over medium-high heat and cook each naan for 1–2 minutes per side until puffed and lightly charred.

To Serve

Serve the beef rogan josh hot with freshly made naan, spooning the rich coconut-spiced sauce over the bread.