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Cabrito Goat Rogan Josh

An aromatic Goat dish of Persian origin with a gravy based on browned onions,
yoghurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and
cinnamon). Its characteristic brilliant red colour traditionally comes from liberal
amounts of dried Kashmiri chillies.

  • Prepare: 10 Minutes
  • Cook: 1 Hour
  • Serves 4
Ingredients & instructions

ROGAN JOSH WHOLE SPICES: 4 Kashmiri Chillies, 1 Cinnamon Quill
4 cloves, 4 Green Cardamon, 2 Black Cardamon, 2 bay leaves

ROGAN JOSH MARINADE: 1 tsp Kashmiri Chilli Powder, 1 Tsp Sweet
paprika, ½ tsp Cracked Black pepper, ½ Tsp Turmeric

ROGAN JOSH PASTE SPICES:2 tsp Kashmiri Chilli Powder, 1/2 Tsp Ginger, 1/2 tsp garlic, 1/4 Tsp Ground
cloves, 1/4 tsp Ground Green Cardamon Seeds, 1/4 Tsp Ground cinnamon,
1/4 tsp Ground cumin, ¼ tsp Ground Black Cardamon


600g Diced goat
2 Medium Red Onions - Roughly Chopped
25g Butter
60g Yoghurt
2 Tomato – Roughly Chopped
1 Tbsp Tomato Puree


Mix together the goat with 60g yoghurt, 1 tsp salt and the ROGAN JOSH MARINADE – marinade for 2-4 hours

Blend together the onion, ROGAN JOSH PASTE SPICES, tomato puree and 1 tsp
salt to a smooth puree (adding a splash of water if necessary)

Fry the ROGAN JOSH WHOLE SPICES in 1 tbsp of oil and 25g of butter for 30
seconds. Add the paste, stir well and cook for 15 minutes until all the liquid has
evaporated and the paste begins to brown and stick to the bottom of the pan

Add the goat and tomato and cook for 5 minutes to break down the tomato

Add 200ml of water then cover and simmer for 45 minutes or until the meat is
tender and the sauce is rich and thick

Remove the ROGAN JOSH WHOLE SPICES from the curry and serve

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