Goat curry

Goat curry
Summary Not available
Total time : 2 hrs 30 mins
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Goat curry

Summary Not available
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Lamb
Person: 6
Calories: 438kcal


  • 6 whole cloves
  • 2 cardamom pods
  • 4 cardamom pods
  • 4 black peppercorns
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 cinnamon
  • 1 large onion finely chopped
  • 1 red onion finely chopped
  • 3 small green chilies finely sliced
  • 4 garlic cloves roughly chopped
  • 1 inch ginger peeled and roughly chopped
  • 1200 g meat cut into bite-sized pieces
  • 2 tbsp salt
  • 1 tbsp Turmeric powder
  • 2 chilli powder
  • 2 tbsp garam masala
  • 4 tomatoes roughly chopped
  • 6 stem fresh coriander to serve


  • Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed
  • Heat a large frying pan over a medium heat then add the ghee
  • Once melted, add the crushed spices along with the bay leaf and cinnamon stick
  • Fry for 1–2 minutes to allow the flavours to infuse, then add the onions
  • Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise
  • Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised
  • Add the goat meat to the pan
  • Allow to brown for around 10 minutes, stirring and coating the meat
  • Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat
  • Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes
  • Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints)
  • Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced
  • Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken
  • Transfer to serving dishes and serve sprinkled with the coriander


No extra notes


Calories: 438kcal | Carbohydrates: 12g | Protein: 51g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 164mg | Sodium: 1364mg | Potassium: 953mg | Fiber: 4g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 6mg


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