Kid Goat Korma

Kid Goat Korma is a traditional Anglo-Indian recipe from the 1860s for a classic creamy curry of goat meat cooked in a lightly-spiced yoghurt base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Kid Goat Korma.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4–6

Rating:

Tags : Spice Recipes Game Recipes Milk Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.

Original Recipe

52.–Kid Quorema

Cut up a fore-quarter or a hind-quarter of a kid into eight or ten pieces, and cook it exactly as directed in the foregoing recipe. This is rather preferred to mutton quorema.

Take two pounds of mutton, one pound of tyre or dhye, two chittacks of garlic, one dam of cardamoms, four chittacks of bruised almonds, four mashas of saffron, the juice of five lemons, one pound of ghee, four chittacks of sliced onions, one dam of cloves, one chittack of pepper, four chittacks of cream, and a quarter of a tspful of ground garlic.

The following is the recipe of the quorema curry usually put on a gentleman's table:—Two chittacks and a half or five ounces of ghee, one cup or eight ounces of good thick tyre, one tspful of ground chilies, four tspfuls of ground onions, one tspful of coriander-seed, six small sticks of ground cinnamon, two or three blades of lemon-grass, one tspful and a half of salt, a half tspful of ground ginger, a quarter of a tspful of ground garlic, eight or ten peppercorns, four or five ground cloves, five or six ground cardamoms, two or three bay-leaves, a quarter of a cup of water, the juice of one lemon, and twelve large onions cut lengthways into fine slices.

Take two pounds of good fat mutton, and cut it up into pieces nearly one inch and a half square. Warm the ghee, fry in it the sliced onions, and set aside; then fry all the ground condiments, including the ground hot spices. When quite brown, throw in the mutton and salt, and allow the whole to brown, after which add the tyre, the hot spices with peppercorns and bay-leaves, the lemon-grass, the water, and the fried onions finely chopped; close the pot, and allow it to simmer over a gentle coal fire for about an hour and a half or two hours, by which time the kurma will be quite ready. The blades of lemon-grass are never dished up.

Modern Redaction

In the book, the recipe for kid goat korma is broken into two pieces. I have given them both here and they are joined together in my modern redaction, given below. You can substitute lamb for the kid goat.

Ingredients

1kg kid goat meat, taken from the fore-quarter and cut into 3cm cubes
150g ghee or butter
250ml Greek-style yoghurt
1 tsp ground red chillies
4 tbsp onions, minced an pounded to a paste
1 garlic clove, minced and pounded to a paste
1 tsp coriander seeds
1 tbsp ground cinnamon
1/2 tsp ground ginger
2 lemongrass stalks, bruised
1 1/2 tsp salt
10 black peppercorns, ground
5 cloves, ground
seeds from 6 cardamom pods, ground
3 bayleaves
60ml water
juice of 1 lemon
10 large onions, cut lengthways into fine slivers

Method:

Heat the ghee in a large pan. Add the sliced onions and fry for about 6 minutes, or until golden brown. Remove with a slotted spoon and set aside. Add the ground spices to oil remaining in the pan and stir fry until brown and aromatic. Now add the meat, salt, onion paste and garlic paste. Stir fry until the meat is well browned all over then add the yoghurt bayleaves, lemongrass and water. Stir to combine, bring to a simmer and cover the pan.

Cook gently for 80 minutes, or until the meat is tender and the sauce is thick. Remove the lemongrass, stir in the lemon juice and serve with rice.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.