Kashmiri Charred Goat, Naan, Toasted Cumin And Honey Raita

This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.


  • 1 kid goat (approx 4 kg)
  • 2 l natural yoghurt
  • 2 packets green saffron rogan josh spice blend or 4 tablespoons curry paste
  • 2 tsp cumin seeds
  • 1 tblsp honey
  • 4 cloves garlic
  • 1 jar mango chutney
  • 1 packet naan bread or you can make your own quick flatbread – recipe below

Naan Bread:
  • 450 g strong white flour plus extra for dusting
  • ¾ teaspoon fine sea salt
  • 0.50 tsp dried yeast
  • 300 ml warm water
  • 2 tblsp olive oil


Naan Bread:
  1. Place flour and salt in large mixing bowl. Dissolve the yeast in the water and pour into the flour, a bit at a time when mixing. When all the water has been incorporated, add the olive oil and knead it in. Now transfer dough to a floured surface and continue to knead well for 5 mins until dough is no longer tacky but soft, elastic and smooth. Add a little more flour if too sticky. Set aside to rest for an hour on a floured surface.
  2. Preheat the oven to 230 degrees celcius. Divide dough into four and on a very well floured surface, roll out ech piece into a rough circle 3 mm thick. Transfer to large baking sheets that have been lightly floured. Place in oven and bake for 5-10 mins until the bread is cooked. Each bread should partially bubble up and colour slightly but not get totally crisp.
For the raita:
  1. Put 500 mls yoghurt into a bowl, toast the cumin seeds and add the honey and set aside.
For the yoghurt marinade:
  1. Put 1.5 litres of yoghurt and mix in the spices and garlic and set aside.


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