Easy Goat Curryby Leena Kohli (@leenakohli)
Goat Curry is a delectable and soothing dish that is loved globally. This easy recipe is a delicious way to savour the juicy and tender goat meat simmered in a flavourful tomato-based sauce seasoned with spices. With just a handful of essential ingredients and a little effort, you can whip up a delicious meal suitable for a family or a dinner party.
- 1kgGoat (curry cut pieces)
- 1/2cupMustard Oil
- 2Bay Leaves
- 1inCinnamon Stick
- 2Black Cardamom
- 2Dry Red Chilli
- 1tbspGinger Garlic Paste
- 3Onion (medium-sized)(ground/chopped)
- 1tbspKashmiri Red Chilli Powder
- 4Toamto (medium-sized)(ground/chopped)
- 2tbspLemon Juice
- 1tbspCoriander Powder
- 3/4tspRed Chilli Powder
- 1 1/2LWater
- 1tbspKasuri Methi
- 1tspGaram Masala
- 2Green Chilli (slit)(optional)
- Coriander Leaves (chopped for garnishing)
Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.
Reheat the oil over medium to high heat and add bay leaves, cinnamon sticks, black cardamom and dry red chillies.
Stir in the ginger garlic paste and cook until slightly golden, about 2-3 minutes.
Add onions, stir and cook for 4-5 minutes until golden brown.
Add kashmiri red chilli powder, stir and cook for another minute.
Add the ground tomatoes and cook for 5-7 minutes.
Add the lemon juice (optional), coriander powder, turmeric, red chilli powder, and salt. Mix well and cook for another 2-3 minutes or until the oil comes onto the surface and leaves the sides.
Add the goat pieces to the wok on high heat. Mix them well, so they are evenly coated with the mixture. Cook for 7-8 minutes, stirring occasionally.
Add water to cover the goat pieces and bring to a boil.
Reduce the heat to low, cover the wok, and let the mutton simmer until the meat is tender and the gravy slightly thickens. (approx. 60-80 minutes). Stir occasionally.
To check if the goat is tender, it should come apart from the bone when poked with a fork or knife.
Once the goat is tender, one can check the seasoning and adjust it to taste.
Add kasuri methi, garam masala, green chillies and chopped coriander leaves. Mix and cook for another 2-3 minutes.
Turn off the flame. Cover the wok for a few minutes.
Serve hot with roti, naan, paratha or steamed rice.
Tips & Tricks
This Goat Curry recipe yields about 4-6 servings, depending on the portion size.
Cooking times may vary based on the quantity and quality of the meat.
You can adjust the consistency of the gravy by adding less or more water.
You can adjust the chilli powder according to your taste.
I prefer mustard oil for this recipe as it gives the curry a nice colour and texture. You can also use any refined oil.
If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients.
Ghee (clarified butter) is another good substitute for mustard oil, and cooking in ghee gives the curry a richer taste.
Cook low and slow: Cooking the Goat Curry over low heat will allow the flavours to develop and the meat to become tender.
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