Indian Goat Curry
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Unrated
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Indian
Indian Goat Curry
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 100 ml sunflower oil
Garam masala whole:
- 1 inch cinnamon
- 3 pods green cardamom
- 3 pieces bay leaves
- 1 teaspoon mace powder
- 9 cloves
Everything else:
- 2 pieces Spanish onion
- 1.5 tablespoons ginger paste
- 1/2 tablespoon garlic paste
- 3 medium tomatoes
- 1/2 teaspoon Turmeric
- 1 teaspoon chili powder
- 1 teaspoon Coriander
- 1.5 kg goat meat with bone
- 5 sprigs coriander leaves
Instructions
- Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.
- Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.
- Add the garlic paste first and cook for a minute.
- Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.
- Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.
- Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.
- Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.
- Sprinkle with fresh coriander leaves for garnish before serving.
- Tip: A slow cooking process will ensure tender cooked meat.
Notes
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