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Dhaba Style Rogan Josh recipe

Dhaba Style Rogan Josh

by Leena Kohli (@leenakohli)
5.0
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From 1 rating
Prep Time
20min
Cook Time
1hr 30min
Total Time
1hr 50min
IndianLunchDinnerMeatGluten-Free

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.

Ingredients

6 Servings

For Marination

  • 1kg
    Goat (curry cut pieces)
  • 1tbsp
    Turmeric Powder
  • 2tbsp
    Lemon Juice
  • 1/2tsp
    Salt

For Curd Mixture

  • 1/2
    Thick Curd
  • 1 1/2tbsp
    Kashmiri/Degi Red Chilli Powder
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Turmeric Powder
  • 1tbsp
    Salt

For Curry

  • 3/4cup
    Mustard Oil (divided)
  • 2
    Black Cardamoms
  • 4
    Green Cardamoms
  • 4
    Cloves
  • 6
    Black Peppercorns
  • 1in
    Cinnamon Stick (2 )
  • 1
    Star Anise
  • 2
    small Bay Leaves
  • 1/2tbsp
    Cumin Seeds
  • 1tbsp
    Coriander Seeds (coarsely ground)
  • 1tbsp
    Ginger-Garlic Paste
  • 2 1/2cup
    Onions (sliced/chopped)
  • 2cup
    Tomatoes (ground/chopped)
  • 1tbsp
    Fennel Seeds (optional)
  • 1tsp
    Cumin Powder
  • 3cup
    Water
  • 1tsp
    Garam Masala
  • 1tbsp
    Ghee (optional)

Method

For Marination

  1. 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.)

    Step 1.1: Wash the goat pieces and drain out the excess water and marinate it with turmeric powder, salt and lemon juice

For Curd Mixture

  1. 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.

    Step 2.1: Take thick curd in a bowl and add kashmiri red chilli powder, turmeric powder, red chilli powder, and salt

For Curry

  1. Heat mustard oil in a heavy-bottomed pot on medium flame until smoking. Turn off the heat and then let it cool.

  2. Heat the mustard oil again on low to medium flame and add black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon star anise, bay leaves, cumin seeds, and coriander seeds. Keep stirring until they crackle.

    Step 3.1: Heat the mustard oil again on low to medium flame and add black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon star anise, bay leaves, cumin seeds, and coriander seeds
  3. Add the ginger-garlic paste and stir it for a minute.

    Step 3.1: Add the ginger-garlic paste and stir it for a minute
  4. 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).

  5. Once the goat pieces have lightened in colour, then take them out of the pot and keep aside in a plate for later use.

    Step 3.1: Once the goat pieces have lightened in colour, then take them out of the pot and keep aside in a plate for later use
  6. In the same pot, add 3 tbsp of oil. Add the onions and cook until golden brown and the oil starts to leave the sides of the pot.

    Step 3.1: In the same pot, add 3 tbsp of oil
  7. Add the goat pieces. Mix well and cook for another 2-3 minutes.

    Step 3.1: Add the goat pieces
  8. Add the curd mixture and fennel seeds. Mix and cook for 2-3 minutes.

    Step 3.1: Add the curd mixture and fennel seeds
  9. Now add tomato puree and cook for another 3-4 minutes while stirring occasionally.

    Step 3.1: Now add tomato puree and cook for another 3-4 minutes while stirring occasionally
  10. Add 3 to 4 cups of water for thick gravy. Bring to a boil and let it simmer with the lid closed. Keep stirring occasionally every 10 minutes for about 60-75 minutes or till the goat is tender.

    Step 3.1: Add 3 to 4 cups of water for thick gravy
  11. To check if the goat is done, it should come apart easily from the bone when poked with a fork.

    Step 3.1: To check if the goat is done, it should come apart easily from the bone when poked with a fork
  12. Once the goat is cooked, check the seasonings and adjust to taste. Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.

  13. Serve hot with steamed rice, paratha, tandoori roti or naan.

Tips & Tricks

  1. More water can be added for a thinner consistency of the gravy.

  2. Salt and red chillies seasoning can be added as per taste.

  3. 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.

  4. If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients to it.

  5. Cooking times may vary based on the quantity and quality of the meat.

Reviews

5.0
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From 1 rating
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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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