If you are a goat meat lover like me, you know the feeling but if you have never tried goat meat curry before, you are in for a treat! This dish takes me back to my childhood when mutton curry and pulao used to be our Sunday lunch. My mom would make mutton cutlets with the leftover meat sometimes. YUM! I can’t stop drooling whenever I cook this rich, aromatic, and absolutely delicious curry. I use the slow cooking technique so I have to wait patiently until it is done and enjoy every bit of it afterwards!!
You can make this curry with lamb as well but I highly recommend you try it with goat meat!
Recipe Servings: 4-6 Time: 2.5 hours
- 2 lbs. goat meat
- 3 medium onions, chopped
- 2 tsp. ginger, minced
- 3 tsp. garlic, minced
- 3 Tbsp. tomato puree (I used crushed tomatoes)
- 2 Tbsp. yogurt
- 2 bay leaves
- ½ tsp. cumin seeds
- 2 black cardamom
- ½ star anise
- 1 inch cinnamon stick
- 4 whole red chilies
- 4 green cardamoms
- 3 tsp. coriander powder
- 2 tsp. cumin powder
- 1 tsp. gram masala powder
- 1 tsp. red chili powder
- ½ tsp. paprika
- 1 tsp. turmeric
- 3 Tbsp. mustard oil
- 1 -2 cups of water for desired consistency of curry
- Salt to taste
- Heat oil in a pot or Dutch oven on a medium high heat.
- Add cumin seeds, cinnamon stick, whole red chilies, cardamoms, bay leaves, and star anise and let them splutter.
- Add onions and sauté until it turns translucent.
- Add meat and stir-fry for 3-4 minutes.
- Add ginger, garlic and fry for couple more minutes.
- Add all of the powder spices except for garam masala powder, tomato puree and yogurt. Cook on medium high for 5-6 minutes stirring in between.
- Add water, cover with a lid and lower the heat to low setting.
- Cook for about 1.5 hours stirring in between and add more water if the curry gets thicker. You can reduce the cooking time if the meat pieces are cut small or you don’t like it well done.
- Add garam masala powder and simmer for another 2-3 minutes.
- Serve with roti, paratha, naan, rice or pulao!
- You can make this curry with lamb as well.
- You can use half ghee and half oil for a richer flavor!