Beef Rogan Josh With Coconut Sambal - cooking recipe

Ingredients

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

Preparation

Heat ghee in a Dutch oven on medium-high heat. Cook beef, in batches, until lightly browned. Remove beef from pan.
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.
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.
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.
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.
Serve rogan josh with coconut sambal and pappadums.