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Homemade Indian Goat Curry photo

Indian Goat Curry

This Indian Goat Curry is a flavor explosion! Tender goat meat simmered in a rich, aromatic gravy with a perfect blend of spices.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 100 ml sunflower oil
  • 1 inch cinnamon stick
  • 3 pods green cardamom
  • 3 pieces bay leaves
  • 1 teaspoon mace powder
  • 2 pieces Spanish onion finely chopped
  • 1.5 tablespoons ginger paste
  • 0.5 tablespoon garlic paste
  • 3 medium tomatoes pureed
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1.5 kg goat meat with bone cut into pieces
  • 5 sprigs fresh coriander leaves for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring spoons
  • Chopping board
  • Knife
  • Blender or Food Processor

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Ingredients - Gather and prepare all your ingredients. Chop the Spanish onions and puree the tomatoes. Measure out your spices.
  2. Step 2: Heat the Oil - In a large heavy-bottomed pot, heat 100 ml of sunflower oil over medium heat. Add the cinnamon stick, green cardamom pods, bay leaves, mace powder, and cloves. Sauté for about a minute until fragrant.
  3. Step 3: Sauté the Onions - Add the finely chopped Spanish onions to the pot. Cook for about 8-10 minutes until golden brown.
  4. Step 4: Add Ginger and Garlic - Stir in the ginger paste and garlic paste, cooking for an additional 2-3 minutes.
  5. Step 5: Incorporate the Tomatoes and Spices - Pour in the pureed tomatoes and mix well. Add turmeric powder, chili powder, and coriander powder. Cook for about 5-7 minutes until oil starts to separate.
  6. Step 6: Brown the Goat Meat - Add goat meat pieces, stirring to coat with spices. Sear the meat for about 5-7 minutes until browned.
  7. Step 7: Simmer - Pour in enough water to cover the meat. Bring to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours until tender.
  8. Step 8: Final Touches - Taste the curry and adjust seasoning if needed. Let it rest for a few minutes before serving.
  9. Step 9: Garnish and Serve - Garnish with fresh coriander leaves and enjoy with basmati rice or naan.

Notes

  • You can make this curry a day ahead for deeper flavors.
  • Freeze leftovers for up to three months; thaw and reheat before serving.
  • Adjust the spice level by varying the chili powder to your taste.