Indian Goat Curry
This Indian Goat Curry is rich, flavorful, and tender! A slow-simmered delight packed with aromatic spices that bring the heart of India to your table.
Equipment
- Large heavy-bottom pot
- Wooden Spoon
- Chopping board and knife
- Measuring spoons and cups
- Serving Dish
Ingredients
- 100 ml sunflower oil for sautéing and flavor
- 1 inch cinnamon stick adds warmth and depth
- 3 pods green cardamom for a sweet and aromatic touch
- 3 pieces bay leaves enhances the overall flavor
- 1 teaspoon mace powder for a subtle nutmeg-like flavor
- 2 pieces Spanish onion finely chopped for sweetness
- 1.5 tablespoons ginger paste for a fresh, zesty kick
- 0.5 tablespoon garlic paste complements the ginger
- 3 medium tomatoes for acidity and sweetness
- 0.5 teaspoon turmeric for color and earthy flavor
- 1 teaspoon chili powder adds heat and color
- 1 teaspoon coriander powder for a citrusy undertone
- 1.5 kg goat meat with bone the star of the dish
- 5 sprigs coriander leaves for garnish and freshness
Instructions
- Begin by prepping your ingredients. Chop the Spanish onions, tomatoes, and measure out all your spices. This will make the cooking process smoother.
- In a large heavy-bottom pot, heat the 100 ml sunflower oil over medium heat. Once hot, add the cinnamon stick, green cardamom pods, bay leaves, mace powder, and cloves. Sauté for about a minute until fragrant.
- Add the chopped Spanish onions to the pot. Cook until they turn golden brown, stirring occasionally to ensure even cooking.
- Stir in the ginger paste and garlic paste. Sauté for another 2-3 minutes until the raw aroma dissipates.
- Add the medium tomatoes to the pot. Cook until they break down and form a thick sauce. Stir in the turmeric, chili powder, and coriander powder. Mix well and let it cook for a few more minutes.
- Introduce the 1.5 kg goat meat with bone to the pot. Stir to coat the meat with the spice mixture. Sauté for about 5-7 minutes until the meat is sealed.
- Add enough water to cover the meat, then bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally and add water if necessary to prevent sticking.
- Once the meat is tender and the curry has thickened, taste and adjust the seasoning as needed. Optional: You can add more chili powder if you prefer a spicier curry.
- Garnish with fresh coriander leaves and serve hot with rice or naan. Enjoy the rich flavors of your Indian goat curry!
Notes
- For a different flavor, substitute sunflower oil with coconut oil.
- Use lean cuts of goat meat to reduce fat content.
- Store leftovers in airtight containers for up to 3 days or freeze for up to a month.
- Cook the curry a day ahead to deepen the flavors.