Goat Curry Recipe | Indian Goat Curry

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.

Add boneless goat meat to a mixing bowl.

Add clean yogurt, ginger and garlic paste, red chilli powder, salt, turmeric powder, coriander powder, crispy fried onion, and freshly chopped coriander to the goat meat.

Mix all ingredients with hands to coat the meat evenly.

Marinate the meat in the fridge for about 45 minutes to 1 hour, or cook immediately if short on time.

Heat 5 tablespoons of vegetable oil in a pan over medium heat.

Add cinnamon, bay leaves, black cardamom, and cloves to the hot oil and fry gently for 2-3 minutes to infuse flavors.

Add sliced onions to the pan and fry on medium flame until golden brown and caramelized.

Increase the flame to maximum and continue stirring the onions until they are well caramelized.

Add the marinated goat meat along with all the marinade to the pan on high flame, stirring continuously to sear the meat.

Add a splash of hot water and cover the pan, cooking on gentle flame for 10-15 minutes.

Prepare a meat masala by toasting mace, fennel, black cardamom, black peppercorns, cloves, stone flower, and long pepper on a gentle flame, then grinding them into a fine powder.

Check the goat meat after 20 minutes; if water has evaporated, add more hot water to help the sauce dilute.

Add ginger and garlic paste to the pan and cook for 2-3 minutes until raw flavors disappear.

Add more hot water and cover the pan, cooking for another 20 minutes without disturbing.

After 40-50 minutes of cooking, check the goat meat for doneness; it should cut easily.

Add coriander powder, turmeric powder, and red chili powder to the curry, adjusting the amount based on spice tolerance.

Add the prepared meat masala to the curry and cook for 30-40 seconds to release flavors.

Lower the flame and add whisked clean yogurt to the pan, stirring to combine without covering.

Check the doneness of the meat and add more water if a thinner sauce is desired.

Add toasted fenugreek leaves, crushing them between palms before adding to the sauce.

Check for a thin layer of oil on the surface, indicating the curry is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary