Dhaba Style Rogan Joshby Leena Kohli (@leenakohli)
Simple, easy-to-follow and slow cooked – this aromatic Dhaba Style Goat Rogan Josh recipe is the perfect balance of tender goat and spices to let the flavour of the meat shine through.
- 1kgGoat (curry cut pieces)
- 1tbspTurmeric Powder
- 2tbspLemon Juice
For Curd Mixture
- 5tbspThick Curd
- 1 1/2tbspKashmiri/Degi Red Chilli Powder
- 1tspRed Chilli Powder
- 1/2tbspTurmeric Powder
- 10tbspMustard Oil/Refined Oil (divided)
- 4Green Cardamoms
- 1Cinnamon Stick (2 inches)
- 1Star Anise
- 3Bay Leaves
- 1tspCumin Seeds
- 1tbspCoriander Seeds (coarsely ground)
- 1tbspGinger-Garlic Paste
- 2 1/2cupOnions (ground/chopped)
- 2Green Chillies (chopped)
- 2cupTomatoes (ground/chopped)
- 1tbspFennel Seeds (optional)
- 1tspGaram Masala
- 1tbspGhee (optional)
Wash the goat pieces and drain out the excess water and marinate it with turmeric powder, salt and lemon juice. Mix it well and let it rest for 15 minutes. (Goat meat should be at room temperature before marinating.)
For Curd Mixture
Take thick curd in a bowl and add kashmiri red chilli powder, turmeric powder, red chilli powder and salt. Mix well and keep aside for later use.
Heat 7 tbsp of mustard oil in a heavy-bottomed pot on medium flame until smoked. Turn off the flame and then let it cool.
Heat the mustard oil again on low to medium flame and add cumin seeds, cloves, green cardamom, star anise, cinnamon, coriander seeds and bay leaves. Keep stirring till they crackle.
Add the ginger-garlic paste and stir it for a minute.
Add the marinated goat and mix nicely. Stir constantly and cook on medium to high flame for 6-8 minutes. (If the masala sticks to the sides or bottom, sprinkle some water and stir).
Once the goat pieces have lightened in colour, then take them out of the pot and keep aside in a plate for later use.
In the same pot, add 3 tbsp of oil. Add the onions and the green chillies and give it a good mix.
Cook onions until golden in colour and oil starts coming to the surface.
Add the goat pieces. Mix well and cook for another 2-3 minutes.
Add the curd mixture and fennel seeds. Mix and cook for 2-3 minutes.
Now mix in the tomato puree and cook for another 3-4 minutes while stirring occasionally.
Add 3 to 4 cups of water for thick gravy. (Here add another cup of water for a thinner consistency of the gravy). Bring to a boil and let it simmer with the lid closed. Keep stirring occassionally every 10 minutes for about 60-75 minutes (for 1kg of goat meat) or till the goat is tender.
Cooking times may vary based on the quantity and quality of the meat. E.g. 1/2kg of goat meat would take around 30-40 minutes to cook, and 2kg of goat meat would take 2 to 2.5hrs to cook.)
To check if the goat is done, it should come apart easily from the bone when poked with a fork.
Once the goat is cooked, one can check the seasoning (salt and chilli powder) and adjust to taste. Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.
Serve hot with steamed rice, paratha, tandoori roti or naan.
Tips & Tricks
More water can be added for a thinner consistency of the gravy.
Salt and red chillies seasoning can be added as per taste.
I prefer to use mustard oil for this recipe as it gives a nice colour and texture to the curry. Any other type of refined oil (vegetable/canola) can also be used. Ghee (clarified butter) is another good substitute for mustard oil. Cooking in ghee gives the curry a richer taste.
If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients to it.
I have used store-bought ginger garlic paste. Freshly chopped or ground ginger and garlic can also be used.
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