Hello!
Thanks for dropping by. I made some goat meat curry again last weekend, it was so good! This got me really excited about sharing the recipe finally.
The first time I made an Indian curry from scratch was at ICCA Dubai with Chef Vinod, I was taking lifestyle classes and picking up dishes from various cultures. He pulled up a massive cart full of spices and herbs, it was exciting! I have been cooking Indian food for a while now and it only gets better. If you live in a country with a big Indian community, you will definitely find everything on the list otherwise some items can be substituted with good results. If you cannot find cumin and coriander seeds to roast and blend, you can use the powder which I have found in almost every country I have lived in.
Goat meat is incredibly flavourful and surprisingly lean. Goat meat is almost always sold bone-in but in case you find goat meat deboned, I also tested this recipe with boneless goat meat. How did I find my boneless goat meat? I went to buy goat meat with my friend here in Cairo, and the farmer only wanted to sell the full animal but I had not deep freezer so I didn’t get any. My friend then offered me some from her freezer, I was expecting neatly cubed bone-in meat but I was met with a whole frozen limb. After I defrosted it, I realised I didn’t have the tools to cut through the bone so I deboned it!
When using a spice blender, I found it useful to add some oil to help the paste blend smoother and better. When I used a stone pesto mortar and pestle, I had no need for additional oil. I prefer to blend a double portion of the paste and freeze half for another curry, feel free to only make half the paste. Click on garam masala for a quick recipe if you cannot find it.
All goats are not equal, so if goat in your area takes forever to cook e.g. Nigeria (female goats), you may be better off boiling the goat with salt and spices and adding it to the curry with the broth than cooking the goat in the curry as described. Mutton works great for this recipe too. Enjoy!
Yields 4-6
Try this tender and flavourful goat curry cooked with Indian spices and thickened with yoghurt. This curry has a nice balance of spices and will not overwhelm your palate. Enjoy with basmati rice or some naan bread.
20 minPrep Time
1 hr, 20 Cook Time
1 hr, 40 Total Time
Save RecipeIngredients
- 1.2 kg bone in cubed goat meat (skinless)
- 1 tablespoon Cumin seeds
- 1 tablespoon Coriander seed
- 10 cloves garlic
- 25g peeled ginger
- Veg oil to blend (optional)
- 1 tablespoon tomato paste
- 3 tablespoons vegetable oil
- Star anise - 1
- Cinnamon sticks- 2
- Green Cardamom – 3
- Black cardamom - 1
- Bay leaves- 2
- Turmeric powder ½ tsp
- ½ tsp Garam masala powder
- Onions chopped – 1
- Chilli powder – 1 tsp (or as required)
- Salt A/R (about 1tsp)
- Chopped and peeled Tomatoes – 200g
- 125g plain yoghurt
- Water enough to cook meat (about 6 cups)
- Coriander leaves for garnish
Instructions
- Pat goat meat dry and season with salt Heat up a skillet with a little oil and sear the goat meat in batches, completely browning them and set aside.
- To make the paste, put cumin seed and coriander seeds in a dry pan and roast them little for more aroma.
- Put seeds in a spice blender with ginger and garlic chopped in small pieces, add tomato paste and start blending, add vegetable oil as needed to blend into a fine paste.
- Heat up vegetable oil and lightly fry onions with the cardamom pods, star anise and cinnamon sticks.
- Add 2 tablespoons or about half of the paste made and fry till aromatic, do not burnt it.
- Add other spices and tomatoes; and cook for 5 minutes Add browned goat meat into the sauce and water to just cover the meat and bring to a boil.
- Cook in the oven covered at 170 ˚C for about 1 hour or on low – medium heat on stove top till goat meat is fork tender.
- Add yoghurt and adjust seasoning. Cook for a further 3 minutes.
- Garnish with coriander leaves and serve hot with basmati rice or couscous.
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