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.
Ingredients:
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:
- Using a sharp knife, cut the goat into small pieces.
To marinate:
- Mix the yogurt, garam masala, ginger-garlic paste, chili powder and salt together in a large bowl, stirring to mix well.
- 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:
- Heat the vegetable oil in a large heavy-bottom pan.
- Add the chopped onions, cardamom, green chilies and bay leaves and cook stirring constantly until onions is golden brown.
- Add the marinated goat to the pan and cook stiring for 5 minutes.
- Add the tomatoes, and the lemon juice and stir fry for 5 minutes.
- 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).
- Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.
