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Indian beef rissoles with Rogan Josh gravy


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a pan and gently sauté the red onion and 2 crushed garlic cloves until tender. Then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tbsp chopped coriander.
  • Form the mixture into rissoles, flour each one and place on 1-2 lightly oiled baking trays.  Then cook the rissoles in the oven for about 10 mins, turning after 5 mins. Drain well.
  • While the rissoles are cooking, heat a little oil in a wok and stirfry the brown onion and 2 sliced garlic cloves until tender.
  • Add the curry paste with the cardamom, cinnamon, cloves and bay leaves. Mix well and briefly cook to toast.
  • Then add about 1 cup coconut cream with the tomatoes, ½ cup stock and seasonings. Cook for about 5 mins 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, sprinkle with the remaining coriander and serve with steamed rice on the side.



  • vegetable oil
  • ½ finely chopped red onion
  • 4 garlic cloves
  • 600 gm lean minced beef
  • 1 heaped tbsp Greek yoghurt
  • 1 tspn garam masala
  • 1-2 heaped tspn chilli paste
  • sea salt & freshly ground pepper
  • 4 heaped tbsp finely chopped fresh coriander
  • plain flour
  • cooking oil spray
  • 1 medium-large brown onion, finely chopped
  • 2 tbsp Rogan Josh curry paste
  • 6 cardamom pods, lightly crushed
  • ½ cinnamon stick
  • 3 whole cloves
  • 2 bay leaves
  • 1-1½ cups coconut cream
  • ½ cup canned, diced tomatoes
  • ½-1 cup chicken stock
  • steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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