Goat Rogan Josh (Kashmiri-Style Goat Curry) Recipe

Goat Rogan Josh is a Kashmiri-style curry where bone-in goat simmers in a yogurt-based gravy perfumed with Kashmiri chili, fennel, dried ginger, and whole garam masala. The goat is first seared in hot oil or ghee with whole spices, then gently braised with a spiced yogurt mixture until the meat turns tender and the sauce deepens to a rich red. The result is a luxurious, aromatic curry with warm heat and a silky gravy that pairs perfectly with steamed rice or naan.

Goat Rogan Josh (Kashmiri-Style Goat Curry) Recipe

Bone-in goat gently braised in a Kashmiri-style yogurt gravy with Kashmiri chili, fennel, and warm spices for a rich, aromatic Rogan Josh.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Marinate Time: 1 hour hr

Servings: 6

Course: Dinner

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb goat meat bone-in curry pieces
• ½ cup plain yogurt not too sour
• 1 tbsp ginger–garlic paste
• 1 tsp salt
• ½ tsp turmeric powder
• 3 tbsp mustard oil or ghee
• 1 bay leaf
• 4 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 1 small cinnamon stick
• 2 tbsp Kashmiri red chili powder for color and mild heat
• 2 tsp fennel powder
• 1½ tsp dried ginger powder
• 1 tsp ground coriander
• ½ tsp garam masala
• ½ tsp salt or to taste
• 1½ cups hot water plus more hot water if needed

Equipment

• Large mixing bowl
• Cutting board
• Chef’s knife
• Dutch oven with lid
• Whisk
• Wooden spoon
• Measuring cups and spoons

Method

 

Marinate The Goat

1. Place the goat pieces in a large mixing bowl and pat them dry with paper towels using your hands.
2. Add yogurt, ginger–garlic paste, salt, and turmeric powder to the bowl and whisk them together lightly with a whisk right in the bowl until smooth, then mix in the goat with a wooden spoon so each piece is coated.
3. Cover the bowl with plastic wrap and set it in the fridge for 1 hour so the goat starts to tenderize and soak up the flavors.

Fry Whole Spices And Sear The Goat

1. Set a Dutch oven on the stove over medium heat and add the mustard oil or ghee with a measuring spoon.
2. When the oil is hot and just starting to smoke lightly (mustard oil) or shimmering (ghee), add bay leaf, green cardamom, black cardamom, cloves, and cinnamon, and stir them with a wooden spoon for 30 seconds until fragrant.
3. Add the marinated goat pieces from the bowl into the pot, scraping in any extra marinade, and cook on medium heat for 10 minutes, stirring every few minutes with the spoon, until the meat is lightly browned and the yogurt mixture clings to the pieces.

Mix The Spiced Yogurt Base

1. While the goat sears, add Kashmiri chili powder, fennel powder, dried ginger powder, ground coriander, garam masala, and ½ tsp salt to a clean mixing bowl.
2. Spoon in ¼ cup plain yogurt (if you have extra) or a few tablespoons of the marinade from the pot into the spice bowl and whisk until you get a smooth, lump-free paste.
3. Add a ladle of hot liquid from the pot or ¼ cup hot water to this bowl and whisk again so the mixture is warm and pourable, which helps prevent the yogurt from curdling when it hits the hot pot.

Build The Gravy And Simmer

1. Turn the heat under the pot down to low and push the pot slightly off the hottest part of the burner if needed.
2. Slowly pour the spiced yogurt mixture from the bowl into the pot while stirring constantly with the wooden spoon so it blends evenly with the seared goat and oil.
3. Stir for 2-3 minutes on low heat until the gravy looks smooth and you see a little oil beginning to separate around the edges.
4. Pour 1½ cups hot water into the pot using a measuring cup, stir, then bring the curry up to a gentle simmer over medium heat.
5. Once it starts to bubble lightly, reduce the heat to low, cover the pot with its lid, and let the goat cook for 1 hour 5 minutes, stirring every 15 minutes with the spoon so nothing sticks.

Adjust Consistency And Finish

1. After 1 hour 10 minutes, check a piece of goat by lifting it out with a spoon and pressing it with a fork on the cutting board; it should feel tender and pull away from the bone with light pressure.
2. If the meat is still firm, add a small splash of hot water, stir, cover, and simmer for another 10 minutes, then check again.
3. Once the goat is tender, remove the lid and simmer the curry on low heat for 10 minutes, stirring with the wooden spoon, until the gravy thickens to a silky, medium consistency that coats the back of the spoon.
4. Taste and adjust salt if needed using a measuring spoon, then turn off the heat and let the Rogan Josh rest for 10 minutes so the flavors settle before serving.

Notes

• Bone-in goat works best for Rogan Josh because the bones release flavor and help produce a richer, more traditional-tasting gravy.
• Use Kashmiri chili powder for the signature deep red color and mild heat; if you do not have it, mix regular paprika with a small amount of standard chili powder to avoid making the curry too hot.
• Tempering the spiced yogurt with a bit of hot liquid before adding to the pot helps stop the yogurt from splitting; always keep the heat low when you first pour it in.
• Mustard oil gives a more authentic flavor, but if you find it too strong you can switch to ghee or use half mustard oil and half neutral oil.
• Keep the simmer gentle; a rapid boil can toughen goat and may cause the sauce to catch on the bottom of the pot.
• Rogan Josh tastes even better after resting; if you can, cook it a little ahead and let it sit covered off the heat for a bit so the spices mellow and deepen before serving with rice or naan.