This goat rogan josh recipe is my play on a very traditional recipe
If you’ve been reading my blog for a while, you’ll know how much I love goat meat. I can assure you that this goat rogan josh recipe was a real treat.
This is a Punjabi recipe. The addition of fresh curry leaves which are used more in Southern Indian cookery worked really well. I also added tomatoes to the sauce which were not in the original recipe. Very nice!
Goat meat is not all that easy to come my here in the UK. I ordered mine from Farmer’s Choice. They supply a large range of different meats which they deliver nationwide. If you are in the UK, I highly recommend their service.
When cooking goat meat, it is important to cook it long enough. Goat meat is quite tough so it needs to stew for a while. Don’t rush cooking! Let the meat cook until it is nice and tender. the long cooking time really makes the sauce taste delicious.
For a more traditional goat rogan josh, leave out the tomatoes and curry leaves.
Note: If you can find goat meat on the bone, order it! The marrow adds an amazing flavour to the curry.
Pre-order and Reserve your copy of my Cookbook on Amazon UK!
For international orders, please check out The Book Depository and choose your currency.
- 900g goat meat from the leg cut into bite sized cubes
- 2 Tablespoons ghee, clarified butter
- 10 fresh curry leaves
- 6 whole cloves
- 8 black cardamon pods
- 10m whole black pepper corns
- 1 two inch long cinnamon stick
- 1 Piece mace
- 2 large onions - finely sliced
- 2 tablespoons garlic puree
- 1 tablespoon ginger puree
- 3 bay leaves
- 1 tablespoon roasted and ground cumin seeds
- 1 tablespoon roasted and ground coriander seeds
- 2 tablespoons good quality paprika
- 1 teaspoon (more to taste) chilli powder
- salt and pepper to taste
- 25 cherry tomatoes
- 1 teaspoon garam masala
- 5 tablespoons plain yogurt
- Lime wedges
- Fresh chopped corriander
- Melt the ghee in a large sauce pan and add the curry leaves.
- After about 20 seconds, add all of the whole spices (cloves, peppercorns, mace, cinnamon stick, and cardamon pods.
- Fry for about 30 seconds and very fragrant.
- Add the onions and fry until slightly translucent and lightly browned.
- Cook until softened and then remove from the pan and set aside.
- Now add the goat meat.
- You may need to cook the meat in batches. Ensure that you fry the meat and not just simmer it in the meat juices.
- Once the meat is all cooked through, add the other cooked ingredients up to the chilli powered and then cover with water.
- Cook over medium heat until the meat is tender – about one to one and a half hours. The cooking time may vary so don't rush this stage. The meat is ready when it's nice and tender!
- Add salt, pepper and garam masala to taste.
- Throw in the tomatoes and then stir in the yogurt one tablespoon at a time stirring constantly to ensure the yogurt becomes smooth and not lumpy.
- Serves with white rice, lime wedges and coriander.