Beef
- 1 red onion diced
- 2 cloved garlic minced
- 1 Tbsp ginger finely grated
- 600 g beef chuck steak diced
- ½ tsp salt
- 4 Tbsp rogan josh paste
- ½ cup beef stock
- 500 g tomato passata
- 100 g baby spinach
Rice
- 2 carrot grated
- 1 Tbsp butter
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 300 g basmati rice rinsed
- 2¼ cup boiling water
To Serve
- 1 pack store-bought garlic naan
- 100 g plain yoghurt
- 1 bunch coriander
Prep beefDice onion, mince garlic and finely grate ginger. Place beef (see tip)and all remaining beef ingredients (except spinach) in a slow cooker dish. Season with salt. Cook beef in slow cookerSlow cook on low for about 8-10 hours or until tender. Beef will easily pull apart when ready. Just before serving, toss spinach through beef, until wilted. Season to taste with salt. Prep & cook riceWhen beef has 30 minutes remaining, cook rice. Bring a kettle to the boil. Grate carrot. Melt butter in a pot on medium-high heat. Cook carrot and seeds for about 3 minutes, until softened. Add rice and cook for 1 additional minute. Add boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turnoff heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Prep naanPlace 1-2 garlic naan on a heatproof plate. Microwave for 30 seconds, until warm. Repeat with any remaining naan. ServeFill bowls with rice and top with beef rogan josh. Serve garlic naan on the side and drizzle over yoghurt. Garnish with coriander leaves. TipFor extra flavoursome beef, brown it before adding to dish. Heat oil in a frypan on high and cook beef for 3-4 mins, turning occasionally until browned. Get your pan smoking hot before cooking to ensure your beef gets dark brown and caramelised.