Goat Curry Recipe
Calories: 24
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, slow cooking is the secret to making fork-tender and juicy goat. Serve it over steamed rice or naan for a complete Indian meal.
Ingredients
- 2 lbs (1 kg) Goat meat mutton cut inti 2 inch pieces
- 1 tbsp Cooking oil canola or similar
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 1 cup Sauteed onions or shallots
- 1 tbsp Tomato paste
- ½ cup (120 ml) Coconut cream
- 2 tbsp Lemon juice
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup (120 ml) Water
Spice powders
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tbsp Chili powder or cayenner pepper
- 1 tbsp Paprika powder
- ¼ tsp Turmeric powder
- ½ tsp Garam masala
Whole spices
- 2 Green cardamoms
- 2 Black cardamoms
- 2 Bay leaves
- 4 Cloves
- 1 Star anise
- 1 Mace flowers
- 1 tsp 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, and powdered and whole spices. Give it all a good mix.1 tbsp Cooking oil, 1 tbsp Garlic, 1 tbsp Ginger, 1 cup Sauteed onions, 1 tbsp Coriander powder, 1 tsp Cumin powder, 1 tbsp Chili powder, 1 tbsp Paprika powder, ¼ tsp Turmeric powder, ½ tsp Garam masala, 2 Green cardamoms, 2 Black cardamoms, 2 Bay leaves, 4 Cloves, 1 Star anise, 1 Mace flowers, 1 tsp 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.1 tbsp Tomato paste, ½ cup Coconut cream, 2 tbsp Lemon juice, 1 tsp Salt, ½ tsp 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 falls off the bones.
- Garnish - When done, taste and adjust the seasoning and garnish with chopped cilantro.
Stovetop goat curry
- Saute - In a Dutch oven or heavy-bottom skillet, add the oil and whole spices.
- Caramelize - Then, add onions and saute until caramelized, almost brown - about 10 minutes.
- Mutton - Next, add the ginger and garlic and 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.
- 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 the meat is cooked through and becomes fork-tender, about 1 to 1 ½ hours, adding water if necessary.
Instant pot or pressure cooker goat curry
- Instead of using a Dutch oven, sauté all the ingredients in the stovetop pressure cooker or instant pot. You may need to add 1/2 to 1 cup of water for pressure cooking.
- Pressure cook Instant pot - Turn the saute off. Close and lock the Instant Pot lid. Close the seal and set it to pressure cook on high for 25 minutes.Stovetop pressure cooker - Close the pressure cooker and cook for 45 mins.
- Natural release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.
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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