Spicy Goat Rogan Josh
Great Curry Recipes recipe - Indian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Melt the ghee in a large sauce pan and add the curry leaves.
- 2
After about 20 seconds, add all of the whole spices (cloves, peppercorns, mace, cinnamon stick, and cardamon pods.
- 3
Fry for about 30 seconds and very fragrant.
- 4
Add the onions and fry until slightly translucent and lightly browned.
- 5
Cook until softened and then remove from the pan and set aside.
- 6
Now add the goat meat.
- 7
You may need to cook the meat in batches. Ensure that you fry the meat and not just simmer it in the meat juices.
- 8
Once the meat is all cooked through, add the other cooked ingredients up to the chilli powered and then cover with water.
- 9
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!
- 10
Add salt, pepper and garam masala to taste.
- 11
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.
- 12
Serves with white rice, lime wedges and coriander.