On a cold winter’s day, there’s nothing like a little sweetness and spice to warm one from the inside out. On my most recent trip to Penzey’s, a paradise of spice, I encountered a seasoning blend from Northern India called Rogan Josh, and it was love at first scent. I brought it home with me, and below is the resulting recipe. Admittedly, I have no clue how this spice is normally used, but if this isn’t traditional, it should be.
Right now, mangoes are the perfect source of sweetness and are ripe and ready for the kitchen. If you want to try this recipe in the warmer half of the year, though, I’d suggest using ripe and juicy-sweet local peaches or nectarines…
Steak Rogan Josh
1 lb. good quality cubed beef steak
2-3 T. Rogan Josh seasoning
1 ripe mango, chopped
1 1/2 T. coconut oil
sea salt, to taste
2 T. cilantro, divided
1 scallion, sliced on the diagonal, for garnish
Steak should be cut to pieces about 1 to 1 1/2 inches thick. Dry meat with a paper towel. Heat coconut oil in skillet over medium heat. Add steak and sprinkle with a little bit of sea salt and the Rogan Josh, turning until meat is just starting to brown, but still visibly pink, about 3 to 5 minutes. Add chopped mango and 1 T. cilantro. Mix well and cover.
Cook covered for 7 to 8 minutes, until mango is softened and the mixture has a stew-like consistency. I like my steak medium-rare, so adjust your cook time as necessary to your preference. Add the white portion of the chopped scallion and the remaining 1 T. cilantro, stirring uncovered for an additional minute or two. Remove from heat and serve over rice – here, I used a wild rice blend cooked with bay leaves – and garnish with cilantro and/or the green part of the chopped scallion.
Serves 2 – 4 people, depending on serving size.