Meat curry in Indian homes means goat or mutton curry which is reserved for Friday night or weekend dinner and parties. It takes sometime to cook but worth the wait. This is one of the recipes I posted in 2013 but I wanted to update the post with a video on YouTube and re share it.
Goat meat is a great source of protein and iron and is incredibly lean. Although it is similar to lamb in many ways, goat meat is extremely low in fat content by comparison. Because of this it needs to be cooked on low temperature for a decent amount of time to preserve tenderness and moisture. The slow cooking really makes the sauce tastier and improves flavor and texture of meat. Some people I have met have concerns for the strong taste and smell of goat meat. I never have experienced this so far but when I cook for them I par boil the meat with bay leaves or use strong spices, which helps to tame down the strong flavor.
This simple yet delicious version of Punjabi goat curry is very easy and perfect for cooler weather. Also called mutton curry, this dish has several variations but I really like this goat curry recipe that my husband makes. It doesn’t happen very often but occasionally my husband will get in the kitchen and knock something up from pantry staples. Have you checked his vegetable stuffed omelet? Go check, you will love it.
You may have need to take a trip to your local butcher to pick up some goat meat. The remaining ingredients, however are readily available at the grocery store or may already have it at home. The leg of goat is the best cut to use for this recipe. It tastes, mild, tender and lean. Make sure you thinly slice the onion lengthwise and not grind. Sliced onion caramelized much better and add a rich deep brown color to the masala. The result is heartwarming goat meat curry that is homely, spicy and flavorful. Actually, the curry is not heavily spiced but spicy enough for Punjabi taste-buds.
I usually serve goat meat curry with bajra (pearl millet), sorghum or tandoori roti, however it tastes just as good with naan, plain rice or pulao. The roti that you see in the top picture and the video is the store-bought gluten free cauliflower tortilla, its also vegan and dairy free. If you are avoiding rice or roti then cauliflower rice or keto tortilla or my spinach feta quick bread would be the best side for this goat curry.
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Tender pieces of goat meat in a flavorful gravy. Make a big batch on weekend and reheat for lunch or dinner during the week.
Ingredients
- 4 lbs bone in goat meat (from leg)
- 3-4 bay leaves
- 1/4 cup oil
- 2 lbs sliced onion
- 2 lbs (can used less) chopped tomatoes
- 1/4 cup chopped ginger & garlic
- 3x1" cinnamon stick
- 7- 8 cloves
- 1 tsp black peppercorn
- 1 1/2 tsp garam masala
- salt to taste
- 1 tsp turmeric
- 3-4 hot green chilies, sliced in half
- 1 tsp red chili powder
- 3/4 tsp kashmiri chili powder
- 1 tsp dry methi powder
- ginger julienne
- chopped cilantro
Instructions
- Rinse the goat meat. Add enough water to just cover it, add 2 bay leaves and salt and bring it to boil.
- Continue boiling uncovered on medium for 10 minutes. Remove any scum that rises to the surface. Using a colander, discard the water and bay leaves. Rinse the meat again.
- Heat oil in a dutch oven or any heavy bottom wide pot over medium heat.
- Add the whole spices (2 bay leaf, cinnamon, cloves and peppercorn). Fry for 20-30 sec. until fragrant.
- Add the sliced onions and fry for 8- 10 minutes until soft and light brown.
- Add ginger and garlic and fry until everything turns golden brown.
- Stir in chopped tomatoes, turmeric, red chili powder, salt and kashmiri chili powder. Continue to cook, stirring to allow the spices to infuse in onion and tomato mixture. The masala will become nice deep brown and very soft.
- Now add the goat meat. Coat it with the spice mixture, and cook on high heat for 15-20 minutes.
- Cover with enough water and bring it to boil. Reduce heat and simmer covered until the meat is tender and the gravy is thick and rich (Stir occasionally and add water to prevent the meat from sticking at the bottom).
- Add in garam masala, dry fenugreek leaves, ginger julienne. Taste for seasoning. If the curry is too thick add more water.
- Just before serving, garnish with cilantro leaves.
- Serve with rice or tandoori roti.
Notes
The browning of onion and tomato masala is important so please do not be in a hurry.
Bringing this goat meat curry to Angie’s linky Fiesta Friday, co hosted by Jhuls @ The not so creative cook.
Coffee and Crumpets
I can tolerate goat meat a lot better than lamb. And I think the trick is to boil it first and get rid of the fat and the fat taste and smell. Needless to say, in my extended family we go through a lot of goat curries! I don’t make it so often because my husband hates having to deal with the little bones!
Your curry is easy and looks delicious Bal!
Balvinder
Thank you Nazneen for your appreciation. I too love juicy tender pieces of goat better than lamb.
Monica
Oh, I’m salivating! We go to an Indian restaurant nearby that has the best goat curry. I’m betting yours is just as good, if not better. It is likewise bone-in and so tender and flavorful, not too strong in flavor at all. Maybe parboiling is the trick. I didn’t realize goat was lower in fat than lamb…all the more reason for me to load up. I’m surprised it’s not as hard to make as I thought. I could eat this all winter long!
Balvinder
Oh yes I love the Indian restaurant’s goat curry. My recipe is basic curry with very few spices but still flavorful.
yummychunklet
Never had goat. This sounds great!
Choc Chip Uru
I didn’t realise goat was such a health meat, my brother is a devotee of lamb 😛
Your flavour is so delicious, it is pouring out of your photos!
Cheers
CCU
anne
Bal , this is the first time that I’ve heard about goat curry 😀 Back home , we have this dish called caldereta , traditionally , it uses goat meat but most people tend to use pork , chicken or beef . Here in HK , during winter , goat meat is popular , don’t know what they to call it but I’ve tried it once , a kind of stew and it was a bit rubbery but very flavorful . I love the look of your tasty curry , eating it with rice sounds wonderful to me lol
Balvinder
Thank you Anne!The best way to cook goat meat tender and tastier is slow and at low temperature. If it is available in HK and you really liked the look of my curry, try this recipe in crock pot.
Purabi Naha | Cosmopolitan Currymania
Goat curry is awesome, whichever way you cook it. And I particularly love this recipe because of its well-balanced ingredients. Lovely! Absolutely fantastic idea and next time I’ll need some good-quality mutton to try this recipe.
Balvinder
Thank you dear Purabhi, I like your curry recipes and sure you can get fresh and good quality mutton, where you live.
minnie@thelady8home
This goat curry is delightful on so many counts that I can’t even begin to list. Quick, easy and healthy, you could not ask for more. Love it!
Balvinder
I can not THANK YOU enough!
Shirley Tay (Blackswan)
Goodness me! I’ve never eaten goat meat. I don’t believe seeing in the supermarket here……..
Balvinder
Its not easy to find at many places but you can still get it in the frozen isle of Indian or Pakistani markets.
Nava Krishnan
I am loving this curry all the way. We are big fan of such a curry, chili and spicy flavored. But finding goat over here is not easy, in fact its rare and I have specially order from butchers through friends. Usually its mutton or lamb. I am sure both should be good though the meat is quite tough. I usually pressure cook before adding with the rest of the ingredients.
This is a perfect and tempting curry Bal. I am seriously feeling hungry right now, pass 12.30pm and sad that I lost my domain name due to the changes of policy of the company. Working on how to get back my domain until now. Its so tiring and I think I have to go to bed now.
Balvinder
I know Nava, that you love goat meat and have some mouthwatering recipes on your blog. This is sad though that you have lost your domain name and I could be of no help. Hope you will find someone to help you with this.
Jennifer Eloff
I have never had goat meat before…lamb, yes, and I miss it, as it is very expensive here. I grew up in Southern Africa and lamb was an everyday meat over there. Your curry sounds lovely.
Balvinder
lamb is expensive over here, too and goat meat is not available easily, though it is bit cheaper.
Nami | Just One Cookbook
I think I’ve tried goat meat before and really wish to try it one day! The curry would be a perfect meal to enjoy with it. 🙂
Jhuls @ The Not So Creative Cook
This looks so flavorful and mouthwatering! Yum! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.