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.
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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.
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.)
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.
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 mustard oil in a heavy-bottomed pot on medium flame until smoking. Turn off the heat and then let it cool.
Heat oil in a heavy-bottomed pot on medium flame. (Mustard oil should be first smoked hot and then cooled).
Add cumin seeds, cloves, green cardamom, star anise, cinnamon, coriander seeds and bay leaves and keep stirring till they crackle.
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.
Add the ginger-garlic paste and stir it for a minute.
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).
Add the marinated goat and mix nicely. Stir occasionally and cook on high flame for 8-10 minutes.
Once the goat pieces have lightened in colour, then take them out of the pot and keep aside in a plate for later use.
Once the goat pieces have lightened in colour, then take them out of the pot and keep them aside on a plate for later use.
In the same pot 2 tbsp of oil. Add the onions and the green chillies and give it a good mix.
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.
Add the goat pieces. Mix well and cook for another 2-3 minutes.
Cook onions until golden in colour and oil starts coming to the surface.
Add the curd mixture and fennel seeds. Mix and cook for 2-3 minutes.
Add the goat pieces. Mix well and cook for another 2-3minutes.
Now add tomato puree and cook for another 3-4 minutes while stirring occasionally.
Add the curd mixture and fennel seeds. Mix and cook for 2-3 minutes.
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.
Now mix in the tomato puree and cook for another 3-4 minutes while stirring occasionally.
To check if the goat is done, it should come apart easily from the bone when poked with a fork.
Add 3 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 till the goat is tender. Keep stirring occasionally.
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, 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.
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.
Serve hot with steamed rice, paratha, tandoori roti or naan.
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.
Cooking times may vary based on the quantity and quality of the meat.
What is the best way to marinate goat meat for Rogan Josh?
To marinate goat meat for Rogan Josh, wash the pieces and drain excess water. Mix them with turmeric powder, salt, and lemon juice, ensuring the meat is well coated. Let it rest for at least 15 minutes at room temperature to absorb the flavors.
Can I make Dhaba Style Rogan Josh with lamb instead of goat?
Yes, you can substitute goat meat with lamb for this Dhaba Style Rogan Josh recipe. Just keep in mind that lamb may cook faster than goat, so adjust the cooking time accordingly to ensure it remains tender.
How should I store leftover Rogan Josh?
To store leftover Dhaba Style Rogan Josh, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.
What are some good side dishes to serve with Rogan Josh?
Rogan Josh pairs beautifully with steamed rice, paratha, tandoori roti, or naan. You can also serve it with a side of cucumber raita or a fresh salad to balance the rich flavors of the dish.
Is Dhaba Style Rogan Josh suitable for a gluten-free diet?
Yes, Dhaba Style Rogan Josh is naturally gluten-free as it primarily consists of goat meat and spices. Just ensure that any accompanying bread or side dishes are also gluten-free if you are serving it to someone with gluten intolerance.
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