Goat Rogan Josh

Adapted by StarChefs.com
March 2011
Yield: 6 Servings


½ cup ghee or clarified butter
4 black cardamom pods
4 green cardamom pods
4 whole cloves
2 cinnamon sticks
1 large onion chopped
3 teaspoons ginger-garlic paste
1 2- pound bone-in goat leg cut into 1½-inch chunks
Kosher salt
3 teaspoons Kashmiri chili powder
1½ teaspoons ground coriander
1 teaspoon ground mace
1 teaspoon ground nutmeg
¼ teaspoon turmeric
1 cup tomato purée
½ cup Greek-style yogurt
½ teaspoon garam masala


Heat the ghee or clarified butter in a large heavy-bottomed pot over high heat. Add the cardamom pods, cloves, and cinnamon. When the spices start to turn golden brown, add the chopped onion and sauté until the onions are medium-brown, 3 to 5 minutes. Add the ginger-garlic paste, turn down the heat to medium-high and continue to cook until the mixture has a deep golden color. If the mixture starts to stick to the bottom of the pot, add a little water to prevent it from burning.

Add the goat. Season with salt and cook the goat, stirring occasionally, until brown, about 10 minutes. Add the chili powder, coriander, mace, nutmeg, and turmeric, and cook for another 5 minutes. Add the tomato purée, yogurt, and 2 cups of water. Bring to a simmer and cook until the meat is very tender and starts to fall off the bone, about 20 minutes. Taste and add more salt, if needed. Add the garam masala. Serve with roti, or basmati rice.