Discover the secret to making the best goat curry at home with this rich, tender, and flavor-packed recipe. Slow-cooked with aromatic spices and bold herbs, this hearty dish is perfect for cozy dinners or impressive gatherings. Whether you’re a curry lover or trying goat for the first time, this easy recipe guarantees authentic taste with melt-in-your-mouth results!
Yields: 6-8 servings
Prep time: 30 minutes (including marinating)
Cook time: 1 hour 30 minutes
Ingredients:
For Marination:
- 1.5 kg (3.3 lbs) goat meat, bone-in or boneless, cut into 1-2 inch pieces
- 2 tablespoons ginger-garlic paste
- 1 tablespoon yogurt (plain, full-fat preferred)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 tablespoon lemon juice
For the Curry:
- 3-4 tablespoons cooking oil (vegetable, mustard, or ghee)
- 2 large onions, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to your spice preference)
- 1 inch ginger, finely chopped
- 4-5 cloves garlic, finely chopped
- 2 medium tomatoes, finely chopped or pureed
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder (adjust if needed)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (plus extra for garnish)
- 1/4 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 1 cup water or stock (chicken or vegetable)
- Fresh cilantro, chopped, for garnish
Equipment:
- Large mixing bowl
- Heavy-bottomed pot or Dutch oven
- Spatula or wooden spoon
Let’s Get Started!
Step 1: Marinate the Goat Meat (15 minutes)
- In a large mixing bowl, add the goat meat, ginger-garlic paste, yogurt, turmeric powder, red chili powder, coriander powder, garam masala, salt, and lemon juice.
- Mix everything thoroughly, ensuring each piece of goat meat is well coated with the marinade.
- Cover the bowl and let it marinate for at least 15 minutes at room temperature, or for 1-2 hours in the refrigerator for a deeper flavor.
Step 2: Sauté the Onions (10-15 minutes)
- Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the finely chopped onions.
- Sauté the onions over medium heat, stirring occasionally, until they turn golden brown. This step is crucial for a flavorful base.
Step 3: Add Aromatics (2-3 minutes)
- Once the onions are golden brown, add the slit green chilies, finely chopped ginger, and finely chopped garlic to the pot.
Step 4: Add Tomatoes and Dry Spices (5-7 minutes)
- Add the finely chopped or pureed tomatoes to the pot.
- Stir well and cook until the tomatoes soften and the oil starts to separate from the mixture.
- Now, add the coriander powder, cumin powder, red chili powder, and turmeric powder to the pot.
- Sauté the spices for about a minute, stirring continuously, to release their aroma. Be careful not to burn them. You can add a splash of water if the mixture seems too dry.
Step 5: Add Marinated Goat Meat (5 minutes)
- Add the marinated goat meat to the pot.
- Increase the heat to medium-high and sauté the goat meat for 5-7 minutes, stirring frequently, until it is browned on all sides. This helps to seal in the flavors.
Step 6: Add Water or Stock and Simmer (1 hour – 1 hour 15 minutes)
- Pour in the water or stock. Make sure the liquid is just covering the goat meat. You can add more if needed later.
- Bring the curry to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours, or until the goat meat is very tender and easily pulls away from the bone. Stir occasionally to prevent sticking.
Step 7: Finish the Curry (5 minutes)
- Once the goat meat is tender, remove the lid and increase the heat slightly. Add the remaining 1/2 teaspoon of garam masala and the crushed kasuri methi to the curry.
- Cook for another 2-3 minutes, stirring occasionally, allowing the flavors to meld and the gravy to thicken to your desired consistency. Adjust the salt if needed.
Step 8: Garnish and Serve!
- Garnish the goat curry generously with freshly chopped cilantro.
- Serve the hot and flavorful goat curry with steamed rice, naan, roti, or any other Indian bread of your choice. Enjoy!
Tips and Variations:
- Spice Level: Adjust the amount of red chili powder and green chilies to your desired level of spiciness.
- Meat Tenderness: The cooking time may vary depending on the cut and age of the goat meat. If it’s not tender after 1.5 hours, continue to simmer for longer.
- Pressure Cooker: To speed up the cooking process, you can pressure cook the goat meat after sautéing it with the spices for about 15-20 minutes with sufficient water. Release the pressure naturally before opening the lid and continuing with the final steps.
- Coconut Milk: For a richer and creamier curry, you can add 1/2 – 1 cup of coconut milk towards the end of the cooking process. Simmer for a few more minutes.
- Whole Spices: For a more aromatic curry, you can temper whole spices like bay leaf, cinnamon stick, cardamom pods, and cloves in the oil before adding the onions.
Enjoy your homemade Goat Curry!
