Slowburn Goat Curry with Friend Roti
Indulge in the rich, aromatic flavors of Slowburn Goat Curry with Friend Roti, a hearty dish that effortlessly marries tender, slow-cooked goat meat with perfectly crisp fried flatbreads. The curry is a symphony of bold spices like cumin, turmeric, and garam masala, simmered with a fragrant blend of ginger-garlic paste, pureed tomatoes, and yogurt for a velvety texture. Each bite unveils layers of deep, robust flavor intensified by whole spices like cinnamon sticks, bay leaves, and cardamom pods. Paired with handmade rotis, pan-fried to golden perfection in ghee, this dish is both comforting and celebratory, ideal for family dinners or special occasions. Whether you’re savoring the fall-apart goat meat or mopping up the curry with the flaky roti, this recipe will transport your taste buds straight to culinary bliss. Perfect for fans of slow-cooked curries and freshly fried bread, this recipe is a must-try for lovers of Indian-inspired cuisine.
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Recipe Information
Ingredients
- 1.5 kg goat meat (bone-in, cut into chunks)
- 2 large onions (finely chopped)
- 3 medium tomatoes (pureed)
- 2 tablespoons ginger-garlic paste
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1.5 teaspoons red chili powder
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 cinnamon stick
- 3 green cardamom pods
- 2 bay leaves
- 0.5 cup yogurt (whisked)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1.5 teaspoons salt
- 2 cups water
- 2 cups all-purpose flour
- 4 tablespoons ghee or clarified butter
- 0.75 cup warm water (for dough)
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, combine all-purpose flour and 0.5 teaspoon of salt. Gradually mix in the warm water to form a smooth dough, then knead for 8 minutes. Cover the dough and let it rest for 30 minutes.
Heat 4 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, green cardamom pods, and bay leaves. Sauté until fragrant, about 1 minute.
Stir in the finely chopped onions and cook until golden brown, about 10 minutes.
Add the ginger-garlic paste and sauté for 2 minutes to release its aroma.
Mix in the turmeric powder, red chili powder, and ground coriander. Cook the spices for 1 minute.
Add the goat meat to the pot and cook on high heat until browned evenly, about 8–10 minutes.
Pour in the pureed tomatoes, salt, and yogurt. Stir well to coat the goat pieces with the mixture, then reduce the heat to low and simmer for 10 minutes.
Add 2 cups of water, cover the pot, and let the curry simmer on low heat for 90 minutes, stirring occasionally to prevent sticking. Check the tenderness of the goat meat and cook longer if necessary.
Once the goat is tender and the curry has thickened, sprinkle in the garam masala and stir. Remove from heat and garnish with fresh cilantro.
While the curry simmers, divide the rested dough into 8 equal portions. Roll each portion into a ball and flatten into a circle using a rolling pin.
Heat 1/2 tablespoon of ghee in a skillet over medium heat. Place one circle of dough into the skillet and fry until golden brown and slightly crispy, about 1 minute per side. Repeat for all dough portions, adding more ghee as needed.
Serve the goat curry hot, accompanied by fried roti.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.2 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2232 mg | 47% | |
*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.
