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Rose Veal Rogan Josh

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Rose veal is so flavoursome and easy to cook into curries

Rose veal rogan josh

A nice change from more traditional lamb or goat rogan josh

Having Alternative Meats as a sponsor has meant being able to experiment a lot more with meats not normally found at the supermarket or even good butchers. Here is another of my rose veal recipes that I think you spicy curry fans are going to enjoy.

I have to say that I normally use a lot more spice when cooking for myself. Here though, I have kept the fiery spices to a minimum so as not to lose the amazing flavour of the rose veal.

I have used curry leaves in this recipe too which are not used in most rogan josh recipes. I just love the flavour. If you want your rogan josh to taste more authentic, leave them out. I hope you leave them in though.

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Yield: 6

Rose Veal Rogan Josh

Rose Veal Rogan Josh

Ingredients

  • 2 tablespoons olive oil
  • Fresh curry leaves (optional)
  • 6 whole cloves
  • 8 black or 16 green cardamon pods
  • 8 whole black peppercorns
  • 1 two inch long cinnamon stick
  • 1 Piece mace
  • 2 large onions - finely chopped
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 3 bay leaves
  • 1 Kilo (2 pounds) rose veal rump cut into bite sized pieces
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoon mild paprika
  • 1 Tablespoon chilli powder
  • salt and pepper to taste
  • 1 tablespoon garam masala
  • Juice of one lime
  • 2 tablespoons Greek yogurt
  • Fresh chopped corriander

Instructions

  1. Heat the oil in a large sauce pan.
  2. When hot but not yet smoking, add the curry leaves, cloves, peppercorns, cardamom pods, cinnamon and mace.
  3. Stir the spices into the hot oil so that it picks up their amazing flavours. Be very careful not to burn the spices.
  4. After about 40 seconds, pour in the chopped onions and fry for about ten minutes over medium heat stirring regularly.
  5. When the onions are soft, translucent and lightly browned, add the garlic and ginger pastes.
  6. Stir to combine and fry for a further 30 seconds before adding the cumin, coriander powder, paprika, chilli powder, bay leaves and garam masala.
  7. Now add the rose veal pieces.
  8. Be sure to coat the rose veal with all the lovely spices, onion, garlic and ginger and then add just enough water to cover.
  9. Simmer for about 40 minutes until the meat is nice and tender.
  10. Just before serving, stir in two tablespoons of yogurt one tablespoon at a time. It is important not to add the yogurt to quickly or it will curdle.
  11. Squeeze the lime juice over the curry, season with salt and pepper to taste and sprinkle the fresh coriander over the top.
  12. Check for seasoning and then serve with rice or fresh naans

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