Did you know that goat is the most consumed meat on this planet? But at the same time one of the least consumed meats in the States. I’m guessing the adorable goat gifs are not helping. Realistically the main reasons the goat is such a popular protein is because goats are smaller animals who are really easy to homestead, they really just need some room, things to jump on, and not sweet grass to feed them. How do I know this? Well because Colby and I have been homesteading goats and lambs for a few years now. Colby’s dream is to have a flock that we can get not only meat but milk, to make cheeses and soaps with. While I don’t get close to them because of how cute and sweet they are I don’t want to get attached.
Colby started with lambs and is one of those people who love getting to breakdown a whole animal. Lamb, we’re familiar with so when we were breaking it down we knew what cuts we wanted. Goats through similar are a different animal so when we started breaking our first goat down we were a little at a loss. While we were googling “how do you breakdown a goat” we found a lot of Middle Eastern and Indian recipes. Growing up I didn’t appreciate the fact that my close friend’s family would always (and still) trying to feed me every time I’d come around, and the uncultured coconut I was in high school picked at naan and that’s about it. I think that’s because my mom – the family’s cook- didn’t like curries, also I hated anything spicy until I was pregnant then things couldn’t be spicy enough for me.
The realization that I really do love Indian food, spicy food, and curries came to me almost right before Colby and I moved to Spokane. The land of three Indian restaurants that are ok, until my friend Noreen Hiskey of Picture the Recipe, started holding pop-ups and introducing Spokane to dishes that isn’t butter chicken. With a freezer full of goat meat and Colby and I exhausting our goat cooking knowledge. I asked Noreen to teach me her magical mystical ways in her kitchen, and she was gracious enough to open her kitchen to teach me how to make Goat Rogan Josh.
Goat Rogan Josh is goat braised in a thick aromatic red sauce that is red because of the use of Kashmiri peppers. Kashmiri pepper is the main ingredient spice in this dish, which gives the curry the distinct red color while keeping it a milder curry. Most people believe the dish originated in the Kashmiri region but a few say that it was introduced by the Moghuls, but it also has been incorporated into Indian cuisine, Rogan translates to “clarified butter or oil” in Persian, in other words, it’s a literal melting pot. While sharing Noreen’s kitchen with her she shared some tips and tricks like dividing the garam masala so that different parts of the spice mix is showcased at different cooking stages, and that in order to let the oil and ghee separate in this dish you need to whisk the yogurt which helps it not separate as quick. I picked up more from just watching her cook than I imagined I would, she’s amazing at everything she does for her blog and I’m privileged to call her a friend.
- 1" Cinnamon stick
- 3 cloves
- 3-4 green cardamom pods
- 1 teaspoon Cumin Seeds
- 2 tablespoons Ghee
- 2 tablespoons Oil
- 1-2 Black Cardamom pods
- 1 bay leaf
- 4-5 Shallots (finely sliced)
- 2 teaspoons Ginger Garlic Paste, or a teaspoon of each finely minced
- 2 pounds Goat Meat (you can find goat in the freezer section of some grocery stores, usually bone in stew cuts)
- 2 tablespoon Kashmiri Red Chili Powder, in a pinch you can use 1 teaspoon cayenne pepper and 1 tablespoon + 3 teaspoons paprika
- 1 teaspoon Fennel Powder
- 1/2 teaspoon Ginger Powder
- 1/2 cup Yogurt (whisked well)
- 1 1/4 cups Water
- pinch of Saffron (optional)
- Salt to taste
- A handful of chopped Cilantro leaves for garnish
- Powder the whole spices (Cinnamon, cloves, green cardamom & Cumin Seeds) together excluding the black cardamom and bay leaf & set aside.
- In another small bowl, add the Kashmiri Chilli powder, fennel seed powder and ginger powder with 1/4 cup of water and mix together.
- In a heavy bottom pot, heat the ghee & oil on medium-high then add the black cardamom & bay leaf to the oil.
- Then add the sliced shallots and fry them on medium-low heat until they start caramelizing and turning golden brown. (This takes a good 8-10 minutes so be patient, but don't turn up the heat)
- Add the ginger-garlic paste and fry for a minute or two or until lightly toasted and fragrant.
- Then add in the goat cubes and turn up the heat browning the meat well.
- Once the meat is browned on all sides, add the Kashmiri chili spices we mixed with water and fry it for 2-3 mins.
- Stir in the whisked yogurt, a pinch of saffron and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry.
- Once you see the oil starts separating, add half of the powdered garam masala and add a cup of water to loosen the curry.
- You can now transfer the curry to a pressure cooker or an Instant pot and cook on high for 8-10 mins then naturally release the pressure. Or you can lower the heat, cover the pot and allow the curry to simmer for 45mins-60 mins until the meat gets tender.
- Check to see if the meat is tender (if you're cooking bone-in, the meat should be falling off the bone) & season with salt if needed. When it's melt-in-the-mouth tender stir in the remaining spice powder and turn off the heat.
- Garnish with a handful of chopped cilantro and serve with fragrant basmati rice or Naan.