Goat Rogan Josh
Tender goat in a bright red Kashmiri chilli, fennel and ginger sauce, with a yoghurt marinade and a long slow simmer.
- Time3 hr
- LevelMedium
- Costabout £4.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1016kcal
- 13.1gcarbs
- 6.8gof which sugars
- 78.8gfat
- 48gsaturates
- 62.4gprotein
- 2.5gfibre
- 6.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
In a large bowl mix the goat with the yoghurt, fresh ginger, garlic, chilli powder, ground fennel, ground ginger and salt. Leave for 30 minutes, or overnight in the fridge if you have time.
30 min - 2
Heat the oil in a heavy casserole over a medium high heat. Add the cinnamon, both cardamoms, cloves and bay leaves and cook for 30 seconds, until fragrant.
0 min 30 s - 3
Add the onions and cook for 10 minutes, stirring, until golden brown.
10 min - 4
Tip in the goat and every scrap of marinade. Cook for 10 minutes, stirring, until the yoghurt has dried into the meat and the oil begins to separate. Stir in the tomato purée for 1 minute.
10 min - 5
Add the water, bring to a simmer, then cover and cook on the lowest heat for 1 hour 45 minutes, stirring now and then and adding a splash of water if it catches. Diced lamb shoulder needs about 1 hour 15 minutes.
105 min - 6
Uncover and bubble for 10 minutes, until the sauce is deep red, thick and glossy with oil. Stir in the garam masala and leave to rest for 10 minutes before serving with rice or naan.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
