{"id":205316,"date":"2025-04-25T19:09:38","date_gmt":"2025-04-25T19:09:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/goat-rogan-josh-others-kungfubbq\/"},"modified":"2025-04-25T19:09:38","modified_gmt":"2025-04-25T19:09:38","slug":"goat-rogan-josh-others-kungfubbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=205316","title":{"rendered":"Goat Rogan Josh (+Others!) – KungFuBBQ:"},"content":{"rendered":"


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Goat Rogan Josh (+Others!)<\/span><\/h2>\n

2nd cook from this latest delivery of Goat meat from Cabrito Goat Meat and next up was Goat Rogan Josh.<\/span><\/p>\n

This recipe is from the Goat Cookbook:<\/span><\/p>\n

The Prep:<\/span><\/h3>\n

Diced goat meat in yoghurt, chilli, paprika and salt then into the fridge for 8 hours.<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

I cooked this on the Napoleon Prestige Pro 825 side burner using a Petromax Dutch Oven. Butter in first.<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

Followed by onion, ginger, garlic, salt, coriander, cinnamon, cardamom pods, cumin seeds, coriander seeds and cloves.<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

Meat mixture into the pan<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

Followed by tomatoes<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

Mixed and left to simmer for an hour.<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

This grill really does have it all, built in bottle opener!<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

Finished!<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

Time to Eat:<\/span><\/h3>\n

Served with rice and a naan bread out the freezer that I cooked on the Ooni the previous week!<\/span><\/p>\n

\"Goat<\/span><\/h2>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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I have cooked this before and it\u2019s a great recipe, super tasty! Quite an easy one to cook but full of flavour and the one hour simmer gives you time to drink a beer!<\/span><\/p>\n

\u00a0<\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nNapoleon Prestige Pro 825 Side Burner<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nPetromax Dutch Oven<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nGas!<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\nVery hot!<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\nAbout 1 hour 20 minutes<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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\u00a0<\/p>\n

This recipe is from the Goat Cookbook:<\/span><\/p>\n

Also cooked this week:<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\n

What else was cooking in the shack this week?<\/span><\/p>\n

Bacon, Sweet Pepper and rocket Pizza:<\/strong><\/span><\/p>\n

I have been cooking a few different pizzas lately and next up was Bacon, Sweet Pepper and Rocket.<\/span><\/p>\n

Sweet peppers into a cast iron pan then into the Ooni Pro as it warmed up:<\/span><\/p>\n

\"Bacon<\/span><\/p>\n

Pretty black but this is ok as I rubbed the black bits off then chopped them up:<\/span><\/p>\n

\"Bacon<\/span><\/p>\n

Bacon in next<\/span><\/p>\n

\"Bacon<\/span><\/p>\n

Then time for the pizza:<\/span><\/p>\n

\"Bacon<\/span><\/p>\n

Glorious!<\/span><\/p>\n

\"Bacon<\/span><\/p>\n

The dough was from The Pizza Bible \u2013 Master Dough with Tiga starter with Caputo Nuvola Super flour. Tiga made on the Wednesday, Dough on the Thursday then balled and into the fridge then cooked Friday.<\/span><\/p>\n

Ooni Pro was running on charcoal and Oak staves from Smokey Oak Barbecue.<\/span><\/p>\n

This pizza was awesome, really enjoyed it!<\/span><\/p>\n

This recipe is from the Franco Manca Cookbook:<\/span><\/p>\n

The dough recipe is from The Pizza Bible:<\/span><\/p>\n

After I ate my pizza and whilst the Ooni was cooling down I cooked a Date stuff Naan from Bazaar by Sabrina Ghayour<\/span><\/p>\n

\"date \"date \"date<\/span><\/p>\n

I made the dough in advance, it was easy to make and quick to cook but tasted fantastic. Good use of residual heat in the Ooni Pro too, I need to cook more stuff like this!<\/span><\/p>\n

\u00a0<\/p>\n

This recipe is from Bazaar:<\/span><\/p>\n

Miso Marinated venison loin with Thai salad<\/strong><\/span><\/p>\n

I bought half a venison from The Butchery at Bowhouse for \u00a340. Time to cook a loin. I used the Weber Smokefire for this one.<\/span><\/p>\n

\"Miso<\/span><\/p>\n

Taking on some colour:<\/span><\/p>\n

\"Miso<\/span><\/p>\n

Almost 55c on the Thermapen, time to come off.<\/span><\/p>\n

\"Miso<\/span><\/p>\n

Quick rest<\/span><\/p>\n

\"Miso<\/span><\/p>\n

Sliced<\/span><\/p>\n

\"Miso<\/span><\/p>\n

Served with a Thai salad<\/span><\/p>\n

\"Miso<\/span><\/p>\n

What a cracking meal, so tasty and a good one to cook too. The venison was great value.<\/span><\/p>\n

This recipe is from the Venison Cookbook:<\/span><\/p>\n

Kadhai Chicken Chargha:<\/strong><\/span><\/p>\n

Last but not least! I have been really enjoying cooking from the Indian Kitchen Cookbook and Kadhai Chicken Charghas was up next:<\/span><\/p>\n

\"chicken<\/span><\/p>\n

Chicken in<\/span><\/p>\n

\"chicken<\/span><\/p>\n

All done<\/span><\/p>\n

\"chicken<\/span><\/p>\n

I do love curries and the recipes from Indian Kitchen are fantastic, so tasty!<\/span><\/p>\n

This recipe is from the Indian Kitchen Cookbook:<\/span><\/p>\n

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