Want to make a restaurant-style goat curry at home? Whether you cook it on the stovetop or in a slow-cooker, the secret to making fork-tender and juicy goat is slow-cooking it. Serve it over steamed rice or naan for a complete Indian meal.
Table of Content
Red meat is my weakness. I love lamb and goat or mutton more than chicken. As a kid, we didn't get lamb, just goat meat, and it was expensive. So, often mutton curry was a festive meal.
About goat meat
Goats are one of the oldest domesticated livestock species in human history and are also the most bred animals in many developing countries. The male is called a buck, the female-doe. Goats provide milk and meat. The taste of both products is delicious.
Goat meat is very common in Asia, India, the Middle East, South America, Africa, and the Mediterranean. Moreover, goat meat is easier to digest and has more nutrients than other red meats.
Goat meat is also called mutton (just as pig meat is called pork), and it's an integral part of several cuisines around the globe. The meat itself is very tender and is often featured in spicy dishes.
Why make this curry
- This is a delicious curry. And most of the ingredients are simple pantry staples for Indian cooking.
- I call this my lazy mutton or goat curry recipe and for good reason. It is literally just adding everything to the slow cooker or crockpot and leaving it alone to do its thing. I usually do this at night, so the slow-cooker has a whole night of slow cooking.
- Of course, you can also make this on the stovetop, which is how my mom used to make it. In fact, I have also done it for many years before I purchased my slow cooker. In addition, I have given you directions for the stovetop below as well.
- You can also make this in the instant pot or pressure cooker, which is what I do when I need to make this curry quick. I have given you the instructions below.
- This is also a very versatile recipe and very customizable. I am using mutton goat meat, and yet lamb, beef or pork would work just as well.
Ingredients and substitutes
- Goat - I prefer to use a goat shoulder or leg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy.
- Onions - When I use the slow cooker I like to use red onions because it really cooks down and disappears into the sauce. Today, I have used pre-sauteed onions because it adds a nice caramelized sweet flavor and thickens the sauce as it cooks down. You can also use scallions.
- Garlic ginger - Use only fresh garlic cloves and fresh ginger. I minced and grated but you can also make a ginger garlic paste.
- Coconut cream - Coconut adds a nice creamy richness to the mutton. And if you do not want to use coconut cream, you can also use Greek yogurt similar to my lamb masala.
- Spices - I love using these individual spices such as red chili powder, cayenne pepper, coriander powder, cumin powder, and turmeric powder. These spices are solo present in a curry powder. So if curry powder is all you have, you can use 2 tablespoon curry powder with 1 teaspoon sweet paprika powder for color.
- Garam Masala - This is an Indian spice blend made with warm spices like cardamom, cloves, and cinnamon. It's similar to a gingerbread spice mix or pumpkin spice mix. And it can be easily found in most supermarkets these days. I make my own and you can see my homemade garam masala spice mix here.
- Whole spices - We use whole spices to add flavor but also because these can be removed before eating. Most Indians do know that whole cardamom pods, cinnamon sticks, bay leaves, cloves, or peppercorns, are not to be eaten. But, you can take them out while you are serving it.
Indian goat curry recipe
Slow cooker goat curry
- Marinade - Add all ingredients to the slow cooker. Start with coating the bottom of the slow cooker with oil. Add the grated ginger and minced garlic, sauteed onions or shallots, powdered and whole spices. Give it all a good mix.
- Meat - Next, add the tomato paste and coconut milk, followed by the goat meat (mutton), lemon juice, and water.
Pro tip - The mixture looks a bit thick but the meat will release a lot of juices as it cooks.
- Slow cook - You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.
Pro tip - I like to cook overnight so the meat has time to marinate and absorb all the flavors. - Garnish - When done, taste and adjust the seasoning and garnish with chopped cilantro.
Pro tip - Stir carefully because the meat should be fork-tender and can fall apart.
Stovetop goat curry
- Saute - In a Dutch oven or heavy bottom skillet, add the oil or ghee, and whole spices.
Pro tip - If possible, use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. Otherwise, you can also use a heavy bottom skillet with a tight lid. - Caramelize - Then, add onions and saute until caramelized, almost brown - about 10 minutes.
Pro tip - Depending on the heat, it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize them. - Mutton - Next, add the ginger and garlic - saute for another minute. Add the mutton or goat meat pieces, and saute for 2 to 3 minutes until the meat is no longer pink.
Pro tip - Ginger and garlic can burn easily, so keep the heat on medium. Then, turn the heat a little higher to sear the lamb on all sides. - Spices - Then, add the ground spices and tomato paste. Saute for 2 to 3 minutes until fragrant. Next, add the coconut milk. Combine it and then add ½ cup of water. Season with salt, pepper, and lemon juice. Bring to a boil on medium heat.
- Cook - Continue to simmer it on the stovetop on medium-low heat stirring frequently until the meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour, adding water if necessary.
Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary, add ¼ to ½ cup more. - Garnish - When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.
Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy. - Garnish with fresh cilantro or parsley.
Instant pot goat curry (or pressure cooker)
- Follow everything as we do on the stovetop but in the inner pot of the instant pot using the saute mode.
- Pressure cook
- Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes.
- Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
- Natual release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.
Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Variations
- Goat curry with potatoes - Add one large potato diced into 2-inch cubes along with the meat.
- Goat curry with veggies - Add 2 cups diced veggies like carrots, parsnip, cauliflower, etc to the curry along with the meat. Chop the veggies into large pieces so they cook along the same time as the mutton.
- and Goat curry with spinach - Add 2 cups chopped spinach at the end after the mutton is cooked. Simmer for 5 mins then garnish with cilantro.
Tips for success
- The meat you use to make a mutton curry is very important. The shoulder or leg is the part of the animal that gets most exercised, which means it's tougher. Therefore, it takes longer to cook, but also has the opportunity to absorb more flavor.
- Use the right cooking method - Don't skip on the cooking. Give the meat the time it needs to cook and absorb flavor. So, make sure to use the correct method, long hours for slow cooking or stovetop when you have time. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot, which softens the meat by pressure cooking.
- When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
- Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. Let the spices saute until fragrant.
- You can use both coconut milk or Greek yogurt for this recipe. If using Greek yogurt, make sure to combine with a whisk before adding to the pot to prevent lumps.
More Indian recipes
- Slow-cooked beef curry
- Indian Lamb Curry, Slow Cooker Lamb Curry Recipe
- Slow Cooked Lamb Masala aka Mutton Masala
- Instant Pot Lamb Curry, Lamb rogan josh
- How to make Chicken Curry, Indian Chicken Curry
- Slow-cooked chicken curry, Instant Pot Chicken Curry
- Ground Beef Curry Recipe, Beef Mince Curry with Peas
- Meatball Kofta Curry
- See all Indian recipes
Frequently asked questions
How long will this goat curry keep?
This curry will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
Is this curry spicy?
Curry can be spicy, but this one is not too spicy. I make it less spicy by using sweet paprika for the color instead of all cayenne pepper. The sweet smoked paprika gives the mutton that beautiful color.
What does goat meat taste like?
Contrary to popular belief, goat tastes much like other types of meat. Of course, it takes on the flavor of the spices and herbs used to marinate and cook it. Goat meat is lower in fat and cholesterol but can have a gamey taste. It's good for kids, those who are lactose-intolerant, and people who have had gastric bypass.
What side dish do you serve with goat curry?
Almost any Indian veggies work with this curry - Try Mushroom masala, Kidney beans coconut curry, Spinach with tofu curry
Black beans curry, Black Beans Coconut Curry
What bread do you eat with goat curry?
You can serve this with any Indian flatbread such as chapati, roti, or Naan as well as with steamed rice, turmeric rice, or Rice pilafs.
For a gluten-free meal try Cauliflower Rice, Turmeric Cauliflower Rice Pilaf, or Mustard dill cauliflower rice.
Printable Recipe
Goat Curry Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 485kcal
Adjust Servings Here: 8 servings
Description
Want to make a restaurant-style goat curry at home? Whether you cook it on the stovetop or in a slow-cooker, the secret to making fork-tender and juicy goat is slow-cooking it. Serve it over steamed rice or naan for a complete Indian meal.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Goat meat (mutton cut inti 2 inch pieces)
- 1 tablespoon Cooking oil (canola or similar)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 cup Sauteed onions (or shallots)
- 1 tablespoon Tomato paste
- ½ cup (120 ml) Coconut cream
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ cup (120 ml) Water
Spice powders
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Chili powder (or cayenner pepper)
- 1 tablespoon Paprika powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Garam masala
Whole spices
- 2 Green cardamoms
- 2 Black cardamoms
- 2 Bay leaves
- 4 Cloves
- 1 Star anise
- 1 Mace flowers
- 1 teaspoon Fenugreek powder
- 4 Curry leaves
- 1 Cinnamon stick (3-inch)
Instructions
Slow cooker goat curry
- Marinade - Add all ingredients to the slow cooker. Start with coating the bottom of the slow cooker with oil. Add the grated ginger and minced garlic, sauteed onions or shallots, powdered and whole spices. Give it all a good mix.1 tablespoon Cooking oil, 1 tablespoon Garlic, 1 tablespoon Ginger, 1 cup Sauteed onions, 1 tablespoon Coriander powder, 1 teaspoon Cumin powder, 1 tablespoon Chili powder, 1 tablespoon Paprika powder, ¼ teaspoon Turmeric powder, ½ teaspoon Garam masala, 2 Green cardamoms, 2 Black cardamoms, 2 Bay leaves, 4 Cloves, 1 Star anise, 1 Mace flowers, 1 teaspoon Fenugreek powder, 4 Curry leaves, 1 Cinnamon stick
- Meat - Next, add the tomato paste and coconut milk, followed by the goat meat (mutton), lemon juice, and water. Season with salt and pepper.Pro tip - The mixture looks a bit thick but the meat will release a lot of juices as it cooks.1 tablespoon Tomato paste, ½ cup Coconut cream, 2 tablespoon Lemon juice, 1 teaspoon Salt, ½ teaspoon Pepper, ½ cup Water, 2 lbs Goat meat
- Slow cook - You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.Pro tip - I like to cook overnight so the meat has time to marinate and absorb all the flavors.
- Garnish - When done, taste and adjust the seasoning and garnish with chopped cilantro. Pro tip - Stir carefully because the meat should be fork-tender and can fall apart.
Stovetop goat curry
- Saute - In a Dutch oven or heavy bottom skillet, add the oil, and whole spices.Pro tip - If possible, use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. Otherwise, use a heavy bottom skillet with a tight lid.
- Caramelize - Then, add onions and saute until caramelized, almost brown - about 10 minutes.Pro tip - Depending on the heat, it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize them.
- Mutton - Next, add the ginger and garlic - saute for another minute. Add the mutton or goat meat pieces, and saute for 2 to 3 minutes until the meat is no longer pink.Pro tip - Ginger and garlic can burn easily so keep the heat on medium. Then, turn the heat a little higher to sear the lamb on all sides.
- Spices - Then, add the ground spices and tomato paste. Saute for 2 to 3 minutes until fragrant. Next, add the coconut milk. Combine it and then add ½ cup of water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.
- Cook - Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour, adding water if necessary.Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary, add ¼ to ½ cup more.
- Garnish with fresh cilantro or parsley.
Instant pot or pressure cooker goat curry
- Follow everything as we do on the stovetop but in the inner pot of the instant pot using the saute mode.
- Pressure cook Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes.Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
- Natual release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Recipe Notes & Tips
- The meat you use to make a mutton curry is very important. The shoulder or leg is the part of the animal that gets most exercised which means it's tougher. It takes longer to cook, but also has the opportunity to absorb more flavor.
- Use the right cooking method - Don't skip on the cooking. Give the meat the time it needs to cook and absorb flavor. So, make sure to use the correct method, long hours for slow cooking or stovetop when you have time. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot which softens the meat by pressure cooking.
- When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
- Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. Let the spices saute until fragrant.
- You can use both coconut milk or Greek yogurt for this recipe. If using Greek yogurt make sure to combine with a whisk before adding to the pot to prevent lumps.
Nutrition Information
Calories: 485- kcalCarbohydrates: 21- gProtein: 22- gFat: 35- gSaturated Fat: 16- gCholesterol: 91- mgSodium: 396- mgPotassium: 461- mgFiber: 3- gSugar: 14- gVitamin A: 290- IUVitamin C: 16- mgCalcium: 49- mgIron: 4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Shanthini
Hello Veena
I made this in the instant pot and came out well with your pressure cooker time. I had a question as to the size of the goat pieces. We usually cut them into 1" pieces except the bones into 2 " cuts. Not sure the smaller pieces get cooked too soft and mix with the gravy. What are your suggestions?
Thank you.
Veena Azmanov
Shanthini. I like cutting about 2-inch so they do not break apart in the pressure cooker. But again if you prefer smaller go ahead and make them smaller.
john
Re: Goat Curry
Coconut cream or milk?
Veena Azmanov
I've used coconut cream in the recipe video and I said coconut cream in the recipe too. But, you can use coconut milk too.
john
Actually, it does refer to coconut milk in the method. Regardless, it was delicious.
john
Thank you.
Mark Juric
Way too much cinnamon combined with the sweet coconut cream overpowers all other flavors. End product tastes like a coconut cream pie. Don’t use this recipe.
Veena Azmanov
There is no cinnamon powder in the recipe!! There is a cinnamon stick and there is garam masala. Did you use cinnamon instead of cumin perhaps? With the right combination of spices, this is an absolutely delicious recipe. Sorry, you didn't enjoy it.
Ashley F.
It's also possible he used the coconut cream that is designed to be used in drinks (like pina coladas). It's extremely sweet compared to traditionally canned coconut cream, but labeled in such a way that it might confuse those that haven't cooked with it before.
Veena Azmanov
Ah! I'm sorry Ashley. I do not get that kind of coconut cream here so I have not tried or tested how sweet it is. If it is too perhaps it might now be a good idea to use in the curry. I buy regular unsweetened coconut milk or cream to use in my curries.
Silvia
Your instructions and video are very helpful for preparing this dish. My husband likes goat and this curry recipe was a hit.
Veena Azmanov
Thank you so much, Silvia. I am so happy you enjoyed it