Goat Rogan Josh (The Inauthentic Slow Cooker Version)
The mention of goat meat will cause many people of my acquaintance to run screaming from the room. I'm not really sure why this is. Goat is a very tasty, lean meat that's well suited to long, gentle cooking, especially in a slow cooker. The first goat dish I bumped into many, many years ago was a Jamaican goat curry and I'm still tempted to make a version of that dish whenever I find good goat meat. But this time I decided to do something a little different after I read that “traditional” rogan josh is often made with goat. This isn't an authentic or traditional rogan josh. My recipe is really a mishmash of the nicest rogan josh dishes that I've eaten in England combined with elements of other slow-cooked curries. The origins of the true, traditional rogan josh seem to be disputed but I favour the idea that the name derives from ratan jot (alkanet root) which was originally used to give the dish a distinct red colour. Goat meat tends to be very lean but for...