Slow Cooker Rogan Josh Beef is one of the easiest dishes to make. Not a lot of ingredients, barely any preparation and you’ll have rich, thick Indian saucy meat curry that is a little bit spicy with a lot of flavour and thick chunks of beef so tender they will melt in your mouth.
The curry paste I always use is “Pataks” Rogan Josh paste. I buy it from Woolworths in Australia, along with all the other ingredients. No special trips to Indian grocers required for this recipe.
What Is The Best Cut Of Beef For a Slow Cooked Indian Curry?
I highly recommend a cut of beef called “Gravy Beef” which is a cheaper cut of meat that tends to have a little bit of fat on it. This type of cut works well and when you combine it with the stock and aromatics, imparts even more flavour into the meat.
Gravy beef is perfectly suited to a long slow cooking process and is generally available at supermarkets in the meat section. I buy my from Woolworths and but it myself in the to the sizes I want – generally about 2cm by 2 cm. Gravy beef is also used a lot in stews and casseroles.
Do Indian Curries Freeze Well?
Since there is only two of us in my household (my husband and I), I’m always freezing leftovers. This curry is a perfect candidate for freezing and retains all the delicious flavours. When I’m freezing a recipe I’ve made on the weekend for “midweek convenience”, the three main things I do are:
- Portion it out properly to avoid wastage.
- Use appropriately sized containers so that I use my limited freezer space in the best possible way. I prefer to use clear plastic or glass containers also so I can see what it is.
- I label every container with the name of what it is, and the date I made it. You can use actual labels for this, but I just use a piece of masking tape that sticks to the top of the container and it works a treat. (make sure to remove before microwaving)
I used to make this Rogan Josh Beef dish in my traditional slow cooker – you now the ones that have the glass lid that you can see through. But since I got my Multi Cooker which is a pressure cooker, slow cooker and rice cooker all in one, I use it exclusively and I love it more than my traditional slow cooker. Which I still have by the way, but it just sits at the back of my cupboard unused and unloved.
Why I Love My Multi Cooker Over a Traditional Slow Cooker
- Ease – I can brown the meat in the inner bowl without getting out a separate pan – One pot, all in one dinner with barely any clean up afterwards.
- Convenience – My traditional slow cooker had limited timing options. 4 hours on high slow cooking, or 8 hours on low slow cooking and there was no in between. My multicooker gives me more flexibility with cooking times and keeping it warm after it has finished cooking.
- Better Outcome – The meat holds its shape better. Sometimes when I used the traditional slow cooker, it would go a little “mushy” and too soft. The Multi cooker cooks the meet so it is soft and melt in your mouth tender, but it still holds its shape perfectly.
In case you’re wondering whether or not you still get that wonderful aromatic smell wafting through the house that you get with traditional low cookers – I give you a resounding yes. The aroma is just the same. Yum with a capital Y.
PRO TIP: If you can get you hands on fresh ginger and garlic, I highly recommend it. I have made this recipe using the bottled versions of crushed garlic and ginger and it’s never quite as good as using freshly grated garlic and ginger.
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Slow Cooker Rogan Josh Beef Curry
- 1.25 kg /2.75 pounds Gravy Beef Chopped into chunks
- 2 large Brown onions thinly sliced
- 2 tablespoon Ginger freshly grated
- 2 tablespoons Garlic crushed
- ½ cup Rogan Josh paste
- 2 tablespoons Tomato paste
- 400 g/14.5 ounce tin Canned diced tomatoes
- ½ cup Beef stock/broth
- ¼ cup Orange juice freshly squeezed
- 1 Cinnamon stick
- 2 Cardamom Pods bruised
- 2 bay leaves
- Coriander/cilantro to serve
- ½ cup Greek yoghurt
- Nan Bread/Roti Bread
- Jasmine Rice
- Brown the meat, either in your slow cooker if it has that function, or in a separate pan.
- Place all ingredients into your slow cooker and cook on low for 8 hours.
- Once cooked, remove bay leaves and season with salt/pepper to taste.
- Drizzle a little greek yoghurt on, along with diced coriander/cilantro.
- Serve with optional rice, nan bread or roti.
- This dish freezes very well. Portion out into freezer friendly containers and freeze for upto 8 weeks.
- I use a 4.5 litre/18 cup slow cooker.
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