Goat (Mutton) Curry

Tender and juicy pieces of slow-cooked or pressure cooked goat (mutton) meat simmered in a gravy made with onions, tomatoes, garlic and aromatic spices. Goat Curry is a popular celebreation dish in India.

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Serves 4-6

To marinate:

  • 2lb 4 oz (1 kg) mutton/goat meat, cleaned, choppped
  • ½ cup yogurt
  • 3 tbsp garlic-ginger paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1½ tsp garam maala
  • 1 tsp salt

Curry sauce:

  • 2 onions, finely chopped
  • 4 green cardamoms
  • 2 bay leaves
  • 3 fresh green chilies, chopped
  • 2 tbsp lemon juice
  • 2 tomatoes, chopped
  • 1 tbsp tomato paste
  • ½ cup vegetable oil
  • 1 cup water
  • 2 tbsp chopped fresh cilantro leaves
  • 4 tbsp oil
  • 1 tbsp ginger julienned, to garnish
  • 1 tbsp coriander leaves, chopped, to garnish
  • about 2 cups water

How to make Goat Curry:

  1. Using a sharp knife, cut the goat into small pieces.

To marinate:

  1. Mix the yogurt, garam masala, ginger-garlic paste, chili powder and salt together in a large bowl, stirring to mix well.
  2. Put goat to the yogurt mixture. Make sure that all pieces are evenly coated. Let it marinate for 1-2 hours.

To make goat curry:

  1. Heat the vegetable oil in a large heavy-bottom pan.
  2. Add the chopped onions, cardamom, green chilies and bay leaves and cook stirring constantly until onions is golden brown.
  3. Add the marinated goat to the pan and cook stiring for 5 minutes.
  4. Add the tomatoes, and the lemon juice and stir fry for 5 minutes.
  5. Add the water, cover and let slimmer over low heat for 35-40 minutes. (If the sauce it too watery, remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).
  6. Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.
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