How to Make Paleo Rogan Josh
Curry is the most popular cuisine in the UK, so I’m sure you won’t be at all surprised to find out that it’s a perennial favorite in our house and this particular Paleo Rogan Josh curry is one we’ve been making for years.
When we were first married we lived in a part of Glasgow where a lot of people from Pakistan and India were also living. We were surrounded by some wonderful curry houses, kebab shops and stores with all manner of exotic foods that I’d never seen growing up in the Highlands of Scotland. Our flat (apartment) was three floors up in a Victorian tenement above a halal butchers on one side, and a Pakistani grocery store on the other. The grocery store had every kind of curry spice you can think of, and probably some you’ve never heard of so it was not too difficult to make a really great curry with spices that at that time were not widely available in our local supermarkets.
My Paleo Beef Rogan Josh recipe is adapted from a Madhur Jaffrey recipe which includes yoghurt, which I can no longer have so I’ve tweaked it to be dairy free.
I usually serve it with basmati or jasmine rice and Naan Bread if I have it. I found the whole spices at an Asian Market and you may be able to get ground versions of most of them at your local supermarket, if not I’ve provided links directly in the recipe so you can order them from Amazon.
This post may contain Amazon affiliate links
Paleo Rogan Josh
- 2 inch chunk fresh ginger chopped
- 8 cloves garlic, peeled
- 4 tbsps coconut oil
- 2 pounds lamb shoulder, cubed beef
- 10 whole cardamom pods
- 2 bay leaves
- 6 whole cloves
- 10 whole black peppercorns
- 1 stick cinnamon
- 2 medium onions chopped
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 4 teaspoons red paprika
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt to taste
- 14.5 oz can chopped tomatoes
- 1/4 teaspoon garam masala
Preheat oven to 325 if you are going to cook in oven, you can cook on stove top if you prefer.
Put the peeled ginger, garlic and a couple of tablespoons of water into your blender and blend to a paste.
Prepare the onions by peeling and chopping into chunks.
Measure out your whole spices in one container, and the ground spices and salt in another, so they are ready to add to the pan later.
Heat oil in a wide, heavy pan over a medium-high flame. Brown meat cubes in several batches and put to one side.
Do not be tempted to crowd the pan with the meat or you will simply end up steaming the meat, brown it in smaller batches a little at a time for best results.
Add a little more oil to the pan then add the whole cardamom, bay leaves, cloves, peppercorns, and cinnamon, Stir once until the cloves swell a little and for only about 30 seconds.
Add the onions and more oil if needed (but don't drown them in oil!) and fry gently until they are a golden color, about five minutes.
Add the ginger-garlic paste and stir, add in coriander, cumin, paprika, cayenne, and the salt.
Return the meat to the pan and add a can of chopped tomatoes, give everything a good stir.
If there is very little liquid add half a cup of water, but you don't need a lot as it will make its own liquid as it cooks.
You can either cook this covered on your stove top on low for an hour or two until the meat is tender. My preferred method is to cook it, covered, in the oven at about 325 until the meat is tender, that way I don't worry about it burning.
Once cooked add the garam masala.
Serve with basmati rice, Jasmine rice and or/naan bread.