How To Make Goat Curry | Indian Goat Masala

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: serrano peppers

Jalapeños offer heat with easier availability.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and may be less expensive.

Marinate 1 kg of goat meat with 2 tablespoons of garlic ginger paste, 2 teaspoons of coriander, 1 teaspoon of green cardamom powder, 1 teaspoon of garam masala powder, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of turmeric, 2 teaspoons of chili powder, and 1/2 cup of canola oil. Mix well and let it marinate for a minimum of 2 hours or overnight.

Heat 2 tablespoons of coconut oil in a pot over medium heat until melted.

Add 2 teaspoons of cumin seeds and fresh curry leaves to the oil, cooking for a few seconds until fragrant.

Add the marinated goat meat to the pot and cook on medium heat for about 8-9 minutes, stirring often.

Add 1 cup of chopped onions to the pot and continue cooking for another 5-6 minutes until the onions are softened.

Incorporate 3 cups of cut potatoes into the mixture and stir for another 5 minutes.

Add 3 chopped tomatoes to the pot and cook for an additional 5 minutes to allow the tomatoes to break down and release moisture.

Pour in approximately 1 pint of water, cover the pot, and reduce the heat to just above a simmer. Cook for 20 minutes.

Remove the lid and increase the heat to high, cooking for another 5-6 minutes to reduce the moisture in the pot.

Season with salt to taste and garnish with fresh cilantro and thinly sliced fresh ginger before serving.

Cooking Techniques

Equipment Needed

Spice Level: