Everyone who’s read my e-book, The Savvy Foodist’s Guide to Shopping keeps asking me about curry recipes.  So many who were raised in American households are intimidated by Indian food, but they needn’t be.  Indian food is really very simple once you learn about the spices and how to monitor the temperature.  Everything is done on the stove top, in one pot (I prefer a wok or a kadhai).  What could be more simple than one pot cooking?

This is an exotic recipe but one that is worth the time and the work.  I reproduced this for my partner who loves goat curry.  Everytime we go to an Indian restaurant he devours it.   The thing you have to know about goat is that because it’s a darker, gamier flavor it does well with the darker spices: clove, cinnamon, cardamom. He loves a good Saag paneer heavy on the garam masala: almost black.   That is where his palate tends to lead him.

Now me?  I prefer things to the coriander, butter fenugreek side of things. Or Curry leaves, mango powder and mustard seed.  But we have to remember that food is medicine and any one set of preferences is limited.  We should eat where the body leads us.  Start to ask yourself: what does my body need?

Anyway–here it is.  Rogan Gosht.

 

Rogan Gosht

Ingredients:

  • Few tablespoons Oil (I prefer plain olive oil–NOT extra virgin. Ghee would be ok too.)
  • Whole garam masala (5-6 whole cloves; 4 or 5 green cardamom pods; an inch or so of cinnamon stick)
  • ½ teaspoon or more Jeera. (cumin seeds)
  • 2-3 chopped garlic cloves
  • Large Chopped Onion
  • 1 tablespoon ginger garlic paste
  • ¼ teaspoon turmeric
  • 2 or 3 medium tomatoes–nice and ripe, chopped
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • ½ teaspoon or more red chili powder
  • 1 teaspoon kasoori methi (dried fenugreek leaves ground between your hands as you add it to the pan)
  • 4 green chilies chopped (I prefer Serrano chilies)
  • salt (to taste)
  • Goat (WITH BONE) cut up into chunks (maybe 2-3 cups)
  • Water (to cover meat)
  • teaspoon or so garam masala powder

Directions:

Heat oil in pan over MEDIUM HEAT. Add whole gram masala. As it starts to puff and sizzle toss in Jeera. Cook for 30 seconds or so (you can smell the oil getting fragrant). Toss in the garlic and fry for only about 30 seconds to a minute—don’t let it get brown yet. Add onion and about a ½ teaspoon or so of salt to extract the moisture from the onions.) Fry this slowly, stirring, over medium heat until the onions get slightly golden then add the turmeric and the ginger garlic paste. Stir. Fry this SLOWLY until it gets golden brown. Add the tomato and cook slowly, stirring, over medium flame until the tomato is dissolved and mashed up. Again do this slowly—it takes a little time. Add cumin, coriander and chili powder. Stir in and cook a little then add the Kasoori Methi, crumbling it between your hands before you add it. Stir. Add the chopped green chilies. Stir and cook for a couple of seconds. Add the goat and stir it in with the wet masala (the onion/tomato mixture). Add enough water just to cover. Turn heat to low and cook slowly until meat is tender. Add salt if it needs it. The gravy will reduce and should be dark and thick. This takes between 20-40 minutes maybe. Finish by stirring in garam masala powder and cooking for another minute or two. Garnish with fresh coriander.

Serve with basmati rice and naan or roti. For beverages try an India Pale Ale beer—it brings out the flavor of the food. Or try masala tea.

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