Added by: Norah Added on: June 7, 2019
## Season 2, Episode 6 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 6th Video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
In this video I am going to share with you an Indian Goat Curry Recipe.
Tender and juicy goat meat in a fragrant spice blend curry, this perfect combination is incredibly delicious.
You will find that mutton and goat are typically used in many Indian recipes. Both of these meat have a unique flavor that is ideal for that special curry dish. In this recipe I will be using goat as the key ingredient. Keep watching and I will share with you how I cook this delicious Indian Goat Curry Recipe.
Happy cooking 😉
Several notes here to share with you:
I used goat as the key ingredient in this recipe. You could use mutton or lamb if you prefer. I would recommend that you choose those meat that comes with some bones. Flavors within the bones get transferred into the gravy and will taste richer.
I prepared my own garam masala for this recipe. I always find that homemade garam masala will taste richer and have a stronger spice aroma as compared with ready-made garam masala. If you can’t find the complete ingredients required, you could buy ready-made garam masala which is available from most supermarkets or grocery stores.
I used black cardamom in the garam masala mixture. You could substitute this with green cardamom. However, black cardamom has a more/stronger spice aroma compared with green cardamom.
I used 4 dried chilies in this recipe. I would rate the hotness between 3 to 4 stars (out of 5 stars). So if you are less adventurous, you should reduce the number of dried chilies according to your heat tolerance. You may wish to try this goat curry dish with 2 dried chilies for a start. If you wanted to reduce the hotness of the chili further, removing the seeds will help too.
I used Kashmiri chili powder in this recipe. Kashmiri chili powders are generally used to add color to curry and are less spicy as compared with other chili powders. This can be easily found in an Indian grocery store.
I used mace in this recipe to add additional flavor. Mace is the covering of nutmeg and is commonly used in baking as well as for savory dishes such as curry. This can be easily found in an Indian grocery store. You could substitute this with 1 teaspoon of ground nutmeg if you prefer.
I used store bought dried shredded coconut to make the toasted coconut powder. You could use fresh shredded coconut is you prefer.
I used Greek yogurt to marinate the goat pieces. You could use any other types of plain yogurt that you prefer.
I used ghee, a type of clarified butter for this recipe. You could substitute this with butter if you prefer. Using cooking oil is also feasible if so desired.
I used Himalayan Pink Salt in this recipe. You could use any other types of salt that is available to you.
Here is a quick rundown of the recipe:
Stir fry all the garam masala ingredients in a pot on LOW heat they are golden and toasted. Set aside to cool slightly. Grind the toasted spices into fine powder with a grinder.
Stir fry the shredded coconut using same pot on LOW heat until golden and toasted and set aside to cool slightly. Grind the toasted coconut into fine powder with a grinder.
Blend together the red onions, garlic and ginger using a food processor until smooth. Add 2 tablespoon of the blended onions mixture into the goat pieces together with turmeric powder and yogurt. Combine goat meat thoroughly and wrap the bowl with plastic wrap. Place the goat in the refrigerator for minimum 8 hours to marinate. Best overnight.
After 8 hours or the next day, remove marinated goat from the refrigerator and let rest to return to room temperature. Heat up a frying pan on MEDIUM heat and stir fry the blended onions mixture with ghee until slightly dry. Add dried chilies, bay leaves and mace, continue to stir fry for another 2 minutes. Add chopped tomatoes and stir fry briefly to combine. Add marinated goat to the pan and stir fry for 2 minutes to combine. Add the prepared garam masala and Kashmiri chili powder, continue stirring until combine thoroughly. Cover pan with lid and let it simmer at LOW heat for 20 minutes.
After 20 minutes, stir the goat and spices mixture to avoid from burning bottom. Twist and snap the coriander branches before adding to the goat. Stir goat and spices mixture until coriander slightly wilted. Cover pan with lid and let it simmer for another 30 minutes. The meat usually will release its juices during slow simmering at LOW heat.
After 30 minutes, stir the goat and spices mixture again to avoid from burning bottom. Hot water can be added if the curry gets too dry. Cover pan with lid and continue to simmer for a further 30 minutes.
After 30 minutes, stir the goat and spices mixture again to avoid from burning bottom. Add toasted coconut powder and salt to the goat and spices mixture and stir to combine thoroughly. Cook for a further 5 minutes and remove from heat.
Serve Indian goat curry with warm paratha or steam rice.
Happy cooking 😉🧡