Best 9 Indian Beef Rissoles With Rogan Josh Gravy Recipes

3-HOUR BEEF ROGAN JOSH AND ROTI RECIPE BY TASTY

Steps:

• Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
• In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
• To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
• Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
• Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
• When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
• Cover the dough with a damp kitchen towel and let rest for 30 minutes.
• Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
• Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round.
• Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
• Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
• Enjoy!

INDIAN BEEF RISSOLES WITH ROGAN JOSH GRAVY

Steps:

• Preheat ovento 180C fan forced (200C normal).
• Heat a little vegetable oil in a pan and gently sauté spring onion and 2 minced garlic cloves until tender and then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tablespoon chopped coriander (I omitted).
• Form the mixture into 8 rissoles and flour each one and place on 1 - 2 lightly oiled baking trays and then cook the rissoles in the oven for about 15 minutes, turning after 7 minutes and then drain well (I had very little fat to drain as I used a very lean mince).
• While the rissoles are cooking, heat a little oil in a fry pan (he recommended a wok though on the programme he used a fry pan) and sauté the brown onion and 2 sliced garlic cloves until tender.
• Add the curry paste with the cardamom, cinnamon, cloves and bay leaves and mix well and briefly cook to toast the spices. and then add about 1 cup coconut cream with the tomatoes, 1/2 cup stock and seasonings and cook for about 5 minutes until reduced quite heavily, adding more coconut cream and/or stock as needed, taste for seasoning.
• Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
• Serve with steamed rice (I also serve with some steamed vegetables).

BEEF RISSOLES FROM THE CHEW

Steps:

• In a large bowl, combine the Ground Beef, Bacon, Onion, Garlic, Parsley, Thyme, Mustard, Paprika, Worcestershire Sauce, and Egg.
• Season with Salt and Pepper.
• Using your hands, mix well and form into 8 round balls, then flatten into 1/2-inch-thick rissoles.
• KEEP all ingredients cold.
• DIP hands in cold water before forming the meatballs.
• Preheat a barbecue or indoor grill pan to medium-high heat.
• Brush the Rissoles with olive oil and cook for 6 to 8 minutes, turning once, or until golden brown on both sides and cooked through.
• in the last minute, splash more Worcestershire Sauce on the meatballs to steam/caramelize.
• Remove from the heat and rest for 5 minutes.

PIZZAIOLA BEEF RISSOLES

Steps:

• place the beef mince, and the remaining ingredients in a large bowl. Season with salt and pepper. Mix lightly to combine.
• Preheat oven to moderate 180c. Take 3 tbsp of mixture and shpae each into rissoles. Lightly brush or spray the rissoles with oil
• Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2-3 mintes each side. Turn them once only. Place the rissoles on an overn tray and cook in the preheated oven for 10 mins or until cooked through.

MOCK BEEF RISSOLES

Steps:

• Boil the rice in vegetable stock (about 45 minutes or until cooked).
• Add mustard and horseradish.
• Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
• Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
• Dip in beaten Egg.
• Coat in Breadcrumbs or dry Oatmeal.
• Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
• Serve with Potatoes, Vegetables and Gravy for a full meal.

BEEF RISSOLES (KIND OF LIKE HAMBURGERS)

Steps:

• Lightly beat the egg for the coating in a shallow bowl.
• Mix together all rissole ingredients. If it's a bit dry add more tomato sauce.
• Form into small balls (2 inches in diameter) and flatten slightly.
• Dip the rissole into the beaten egg and then coat in breadcrumbs.
• Pan fry rissoles on low heat in a little bit of olive oil. Or, cook on the grill.
• You can top with a slice of cheese while cooking.
• No need to serve with a bun.
• I've allowed for 2 rissoles per person.

ITALIAN BEEF RISSOLES WITH FRESH TOMATO SALSA

Steps:

• ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.
• Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.
• TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.
• TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.

BEEF RISSOLES (CROQUETAS)

Steps:

• Mince the beef very finely, mix with the breadcrumbs, herbs, lemon peel and seasonings.
• Make all into a thick paste with 1 or 2 eggs.
• Divide into balls or cones
• Fry to a rich brown colour in butter/EVOO mix.
• Garnish the dish with fried parsley and serve with some good brown gravy in a tureen.
• Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles.
• Seasonable at any time.

BEEF ROGAN JOSH

Steps:

• In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
• Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
• Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
• Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
• In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.