Indian Beef Rissoles With Rogan Josh Gravy

READY IN: 40mins
Recipe by ImPat

Saw this on Huey's Kitchen and the DH was interested but with a few tweaks for dietary reasons. Posting as I plan to make - the changes are I used spring onion for finely chopped red onion and cut brown onion chunky instead of finely and omitted the coriander (4 tablespoons finely chopped). At this stage times are estimated. I have since made this and have done some further changes.

Top Review by Karen Elizabeth

Pat, I loved this recipe, I shall be making this again!!! I think baking the rissoles in the oven is excellent, really makes them tender -- I did in fact make my rissoles more meatballs. I thought hmm, these are going to be quite big, I'd really prefer a more bite-sized meatball ... so, made them smaller, baked them as directed, and then removed them from the oven and allowed them to bake quietly in the gravy for the last 10 to 15 minutes --- wow, absolutely delicious, I made the full recipe so did have leftovers but DH finished them off next day! This is a real winner, I'll be making this again!! Thank you! made for PRMR tag game

Ingredients Nutrition


  1. Preheat ovento 180C fan forced (200C normal).
  2. 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).
  3. 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).
  4. 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.
  5. 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.
  6. Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
  7. Serve with steamed rice (I also serve with some steamed vegetables).

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