Beef rogan josh

Ingredients

1 kg beef blade, topside or round

1 large onion, cut into thin wedges

0.25 cup rogan josh curry paste

400 g can diced tomatoes

2 cups beef stock

400 ml can coconut milk

300 g baby potatoes, quartered

0.33 cup fresh coriander leaves

Indian nann bread and plain yoghurt to serve

Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add about 2 tbs of oil to the beef and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
Reduce heat in the pan, add a little oil, add onion and rogan josh curry paste, cook for 1-2 minutes and stir occasionally.
Add the tomatoes, stock and coconut milk, stirring until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Cook until the beef is very tender. Add the potatoes in the last 30 minutes of cooking time. Sprinkle with coriander leaves and serve with nann bread and yoghurt.

Make the curry ahead for a quick weeknight meal. A curry will keep for 2 to 3 days in the refrigerator. Curriess should be refrigerated immediately after the steam from cooking has evaporated. Place the hot curry into a shallow container and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve, bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until both the meat and sauce are thoroughly hot.