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Goat curry
Goat curry is a traditional Indian recipe (from the Punjab) for a classic curry of goat meat in an aromatically spiced onion and tomato base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goat curry.
prep time
20 minutes
cook time
220 minutes
Total Time:
240 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesIndian Recipes
This is a Punjabi Sikh recipe for a classic curry of goat meat in a dry spiced tomato base.
Ingredients:
6 whole cloves
2
black cardamom pods
4
green cardamom pods
a few black peppercorns
2 tbsp ghee
1
Indian bay leaf
1 cinnamon stick
1 large onion, finely chopped
1 large red onion, finely chopped
3 small green chillies, finely sliced
4 garlic cloves, roughly chopped
5cm piece of fresh root ginger, peeled and roughly chopped
1.5kg goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces
1 tbsp salt
1 tbsp ground turmeric
2–3 tsp mild chilli powder
2 tbsp garam masala
4 tomatoes, coarsely chopped
chopped fresh coriander, to garnish
Method:
Lightly crush the cloves, black and green cardamom pods and peppercorns into a mortar until lightly crushed.
Place a large frying pan over medium heat. When hot add the ghee and use to fry the crushed spices along with the bay leaf and cinnamon stick for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for 5–10 minutes, stirring frequently until the onions start to brown and caramelise.
Now add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, over a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised.
Add the goat meat to the pan and cook, stirring occasionally until browned (about 10 minutes). Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. At this point add the chopped tomatoes and continue to cook for around 10–15 minutes, stirring frequently until the ingredients have blended well, the tomatoes have broken down and the oil has separated.
Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre). Bring to a boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the meat is tender and the sauce has reduced and thickened to your liking. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken.
Transfer to serving dishes and serve sprinkled with the chopped coriander.
