Goat Rogan Josh
This here is some serious cooking. Rogan Josh is a Kashmiri dish of goat or lamb that’s seared then braised in its own ginger/garlic/yogurt based marinade. A spice powder of cinnamon, cloves, mace, peppercorns, and cardamom seeds, and saffron are added the last 20 minutes of cooking. The goat meat falls right off the bone. I purchase my goat meat already cubed in 2lb bags found in the frozen section of my local Asian market. If you don’t like goat, bone in cubed lamb shoulder will work just fine. If you want to be a punk about it, you can use boneless lamb shoulder. There are a couple of ingredients that might be new to you. Asafoetida, aka hing, is made from the sap of the root plant, ferula. A tiny bit gives a strong oniony taste. Saffron is the most expensive spice in the world. It is the stigmas of the saffron crocus flower. They can only be picked by hand. 250,000 stigmas weighs half a kilo, hence the price. A small amount added to curries brings out a sweet flavor. Mace is the shell around a nutmeg kernel and has a similar taste. All of these ingredients can be found at most Asian markets.
Servings: 4
Equipment
- Spice grinder
Ingredients
- 2 lbs bone in goat cubed
- 2 tbsp ginger garlic paste
- 1 cup Greek yogurt
- 2 tsp Kashmiri chili powder
- 1/4 cup vegetable oil
- 1/4 tsp asafoetida
- large pinch saffron soaked in warm water
- salt to taste
Spice Powder
- 1 small cinnamon stick about 2”
- 6 whole cloves
- 1 whole mace blade
- 1 tsp black peppercorns
- 5 green cardamom seeds
Garnish
- cilantro chopped
Instructions
- Whisk together the ginger garlic paste, Kashmiri chili powder, and the Greek yogurt.
- Add in the cubed goat, making sure that it is evenly coated. Marinate for at least 4 hours, preferably overnight.
- Grind all of the spice powder ingredients together. Set aside.
- Soak the saffron in a 1/4 cup of warm water. Set aside.
- Heat up cooking oil in a large saucepan over medium heat. Toss in the asafoetida, little game it sizzle for 30 seconds until aromatic.
- Add in all of the goat and it’s marinade. Brown on all sides for 10 minutes.
- Cover and simmer for 40 minutes.
- Add in the saffron and its water and the spice powder. Simmer uncovered for 20 minutes. Add a little bit of water if it gets too dry. Garnish with cilantro.
