This goat rogan josh recipe is my play on a very traditional recipe
Goat rogan josh slow cooked to perfection
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.
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Spicy Goat Rogan Josh
Ingredients
- 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
Instructions
- 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.
Megan
Tuesday 12th of May 2015
Great recipe...I added a tablespoon of white wine vinegar a little lemon juice and coriander at the end. Really good and easy Rogan Josh. Excellent flavors.
Dan Toombs
Monday 20th of July 2015
Good to hear Megan.
Thanks Dan
paul
Tuesday 10th of March 2015
Made your curry tonight (10/03/15) I did add 10 green cardamon pods and a couple of dried chillies in with the first batch of fried spices but omitted the chilly powder. I have always loved curries but with the use of fresh ginger (straight out of the garden) and fresh garlic I have to say it was the BEST roghan Josh curry I have ever tasted.
Thanks
Paul
Dan Toombs
Thursday 8th of October 2015
Thank you very much Paul. I'm really glad you liked it. :-)
Dan
Mick Mc Gee
Friday 7th of March 2014
Hi Dan I made the goat Paya using the top of goat leg + blade it was fantastic. I'm going to make the marinated leg of goat for Sunday lunch with an Indian take on roast potatoes . mmm. Got your book on British Indian takeaways. It is really informative + very easy to follow. Many Thanks.
Matt
Sunday 21st of June 2020
Made this tonight as I bought boneless goat from my local organic butcher. I have a go-to recipe for lamb rogan (Camellia Panjabi) which is a family favourite, but your recipe Dan was a winner.
Only question is in your instructions it doesn’t say to fry the garlic & ginger paste. Do they just go in raw (I fried them before adding in everything else).