Easy Goat Curry

A few weeks back, I received an email from a reader, who frankly said that I do not have a goat curry recipe on my blog. To be honest, I didn’t quite realize that I never posted something that I enjoy eating and have a husband who adores. No party is complete at our house without cooking goat meat. Then almost immediately after reading email I thought I would share a goat curry recipe as soon as I make it next.



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.



I really like this easy goat curry recipe that my husband makes every once in a while with basic ingredients. And when I say easy, I really mean it. The curry is flavorful and is not heavily spiced. We usually eat it with bajra (pearl millet), sorghum or tandoori roti, however it tastes just as good with plain rice or pulao.


Easy Goat Curry

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 5-6 servings


  • 4 lbs bone in goat meat (from shoulder)
  • 4 bay leaves
  • 1/4 cup oil
  • 1.5 cup ground onion
  • 1/4 cup ginger garlic paste
  • 3x1" cinnamon stick
  • 7-8 cloves
  • 1 tsp black peppercorn
  • 1.75-2 cup fresh tomato puree
  • 1.5 tsp garam masala
  • salt to taste
  • 2 tsp turmeric
  • 4 hot green chillies or 2 tsp red chilli powder


  1. Rinse the goat meat. Add enough water to just cover it, add 2 bay leaves and salt and bring it to boil.
  2. 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.
  3. Heat oil in a pot over medium heat and add the whole spices (bay leaf, cinnamon, cloves and peppercorn). Fry for 20-30 sec. until fragrant.
  4. Add the ground onions and let them turn translucent.
  5. Add ginger and garlic paste and gently fry until it turns golden brown.
  6. Stir in tomato puree, turmeric and chilli powder. Continue to cook, stirring to allow the spices to infuse in onion and tomato mixture.
  7. Now add the goat meat and salt. Coat it with the spice mixture, and cook on high heat for 5-7minutes.
  8. Cover with water (1 cup) and bring it to boil. Reduce heat and simmer covered for 30 minutes or 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).
  9. Add in garam masala, taste for salt. If the curry is too thick add more water.
  10. Just before serving, garnish with cilantro leaves.
  11. Serve with rice or tandoori roti.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


You might also like:

19 thoughts on “Easy Goat Curry

  1. 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!

  2. 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!

  3. Bal , this is the first time that I’ve heard about goat curry :D 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

    • 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.

  4. 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.

    • 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.

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>