INDIAN GOAT CURRY

This beloved Indian dish varies in preparations across different regions of the country, with each region adding its own unique touch and spice blend.

Recipe Notes:

• 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.

• The goat meat will usually release their juices during slow simmering over LOW heat. You could add a half cup of hot water if the goat mixture gets too dry before the meat is tenderly cooked.

INGREDIENTS FOR INDIAN GOAT CURRY

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(Serves 6-10 peoples)

✅️ 1 Kg Goat (with bones)

✅️ Prepared Garam Masala

✅️ 3 Tbsp Shredded Coconut

✅️ 2 Bulbs Red Onions, peeled and quartered

✅️ 1 Bulb Garlic, peeled

✅️ 50 Gm Ginger, peeled and cut coarsely

✅️ 150 Gm Ghee (clarified butter)

✅️ 2 Tsp Kashmiri Chili Powder

✅️ 1 Tsp Turmeric Powder

✅️ 200 Gm Greek Yogurt

✅️ 4 Pcs Dried Chilies

✅️ 2 Pcs Dried Bay Leaves

✅️ 5 Gm Mace

✅️ 2 Tomatoes, coarsely chopped

✅️ 1 Stem (with 8 branches) Coriander, washed

✅️ 1 Tsp Salt

INGREDIENTS FOR INDIAN GOAT CURRY - GARAM MASALA

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✅️ 1½ Tbsp Coriander Seeds

✅️ 2 Tsp Cumin Seeds

✅️ 2 Tsp Fennel Seeds

✅️ 8 Pcs Clove

✅️ 3 Pcs Star Anise

✅️ 3 Pcs Black Cardamom

✅️ 2 Sticks Cinnamon Quill

✅️ 1 Tsp Black Pepper

METHOD OF PREPARATION:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. Serve Indian goat curry with steamed basmati rice, naan bread, or roti to soak up the delicious gravy.

RECIPE PHOTO GALLERY