Goat Curry
Dive into the rich and aromatic flavors of this traditional Goat Curry, a hearty dish that's perfect for spice lovers and comfort food enthusiasts. Tender, bone-in goat meat is slow-cooked in a luxurious blend of earthy spices like cumin, coriander, turmeric, and garam masala, along with creamy yogurt and tangy tomato puree to create a bold, flavorful curry. Sautéed onions, fresh ginger-garlic paste, and whole spices like cinnamon, cloves, and cardamom infuse the dish with depth and warmth. Simmered to perfection, this curry results in melt-in-your-mouth meat bathed in a luscious, spiced gravy. Garnished with fresh cilantro and served with warm naan or steamed basmati rice, it’s a soul-satisfying meal that’s ideal for family dinners or festive gatherings. This authentic goat curry recipe is a must-try for anyone looking to bring a taste of Indian cuisine into their home!
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Recipe Information
Ingredients
- 1.5 kg Goat meat (bone-in, cut into pieces)
- 3 tbsp Vegetable oil
- 2 large Onions (finely chopped)
- 2 tbsp Ginger-garlic paste
- 1 cup Canned tomato puree
- 0.5 cup Yogurt (whisked)
- 2 tbsp Curry powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 3 pieces Green cardamom pods
- 2 cups Water (or goat broth)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 2 tsp Salt
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the bay leaves, cinnamon stick, cloves, and green cardamom pods. Sauté for 1 minute until aromatic.
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and sauté for 2-3 minutes until the raw aroma disappears.
Add the tomato puree and cook until the oil starts to separate from the mixture, about 5-7 minutes.
Stir in the curry powder, ground coriander, ground cumin, turmeric, red chili powder, and salt. Mix well and cook for 2 minutes to toast the spices.
Add the goat meat and stir well to coat it with the spice mixture. Cook for about 10 minutes, stirring occasionally, until the meat begins to brown.
Whisk in the yogurt and cook for 5 minutes, stirring frequently to prevent curdling.
Pour in the water (or goat broth) and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 75 minutes, stirring occasionally, until the meat is tender and the curry has thickened.
Add garam masala and stir well. Cook for 5 more minutes.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
