Rogan Josh (Kashmiri Goat Curry)
I grew up eating this delicious goat dish. It is one of the more popular Kashmiri dishes served in Indian restaurants all over.
I have this memory of a cousin cooking this dish and I remember it taking a long time. Since then I have thought this goat preparation to be extremely difficult and time consuming.
Well, it isn’t really true- at least the version I made- sure, it has a few more steps than what I normally post but the end result is totally worth it.
The meat is marinated in yogurt and a few very aromatic spices including cloves, cumin, fennel and asafoetida. The combination of these spices remind me of a Kashmiri restaurant- they all smell delicious…
The meat is then cooked in chicken broth and ginger powder. There are no onions, garlic or tomatoes in this dish but the spices used lend a delicious aroma and taste to this stew like preparation.
Rogan josh tastes delicious simply with some naan or homemade rotis. I can’t get enough of this delicious dish. Everyone loved it including my daughter. The only problem was- there were no leftovers- we ate up the whole thing in one sitting….
- 2 pounds goat meat cut into small pieces (Chicken thighs, lamb or beef stew meat)
- 1 cup full fat yogurt
- 1 teaspoon salt
- 3-4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- A pinch of asafoetida
Grind the cloves, cumin seeds and fennel seeds in a coffee grinder and add to the yogurt. Add the salt and asfoteida and marinate for 2-3 hours.
- 4 tablespoons extra light olive oil (or ghee)
- 3 cups chicken broth
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
In a heavy wide and deep pan, heat the olive oil or ghee. Add the meat with the yogurt marinade. Cook on high heat stirring occasionally, about 7-8 minutes or till the liquid has evaporated. Add one cup of chicken broth and mix well. Add the ground ginger, turmeric, salt and cayenne pepper. Cook on high heat for 4-5 minutes or till the broth has thickened and reduced. Add one cup of chicken broth and lower the heat to a low medium and place a lid on the pan. Cook for 2-3 hours if using mutton or any other stew meat (if using chicken- it will take about an hour). Stir every 15 minutes and check if more stock is necessary. Once the meat is cooked, take the lid off and cook on high heat till the gravy reduced by half and thickens into a creamy sauce. Adjust seasonings and add the cilantro.
