Beef Rogan Josh With Coconut Sambal

• 1 tbsp ghee or olive oil
• 3 1/3 lbs cubed beef stew meat
• 4 cloves garlic, crushed
• 4 None cardamom pods, bruised
• 1 None cinnamon stick
• 1 medium onion, chopped
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 2 tsp garam masala
• 1/2 cup plain yogurt
• 1 cup beef stock
• 1/4 cup chopped cilantro
• None None Cooked pappadums, to serve
• -1 None FOR THE COCONUT SAMBAL
• 1/2 tsp vegetable oil
• 1 tsp cumin seeds
• 2 tsp finely grated fresh ginger
• 1 clove garlic, crushed
• 1 cup flaked coconut
• 1 None fresh long red chili pepper, seeded, finely chopped
• 1 tbsp chopped cilantro
• 1/4 cup lemon juice

1. Heat ghee in a Dutch oven on medium-high heat. Cook beef, in batches, until lightly browned. Remove beef from pan.
2. Add garlic, cardamom, cinnamon and onion to the pan; cook and stir for 5 mins or until soft. Add ground coriander, cumin, paprika, garam masala and a pinch of salt; cook and stir for 30 seconds or until mixture is fragrant.
3. Return beef to pan with 1 tbsp of the yogurt; stir until well coated in spice mixture. Add remaining yogurt, 1 tbsp at a time. Stir in stock.
4. Bring to a boil. Reduce heat to low; cover and simmer for 1 1/2 hours or until beef is tender. Remove lid; simmer for 30 mins or until sauce thickens slightly. Stir in cilantro.
5. Meanwhile, for the coconut sambal, heat oil in a small skillet on medium-low heat. Add cumin, ginger and garlic; cook and stir for 30 seconds or until fragrant. Add spice mixture to remaining ingredients and 2 tbsp water in a medium bowl; mix well.
6. Serve rogan josh with coconut sambal and pappadums.

ghee, meat, garlic, cardamom pods, cinnamon stick, onion, ground coriander, ground cumin, sweet paprika, garam masala, plain yogurt, beef stock, cilantro, coconut sambal, vegetable oil, cumin seeds, ginger, clove garlic, flaked coconut, long red chili pepper, cilantro, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/22645 (may not work)