Indian Goat Curry
My husband bought a whole goat home from the butchers one day, as one does, it's not uncommon for him, he'll regularly buy meat or seafood and then I have to figure out what to do with it. He asked if I could make a curry. Now I've never made an Indian curry before, but I said okay. So off I go researching curry recipes, trying to figure out which one I will go with. This one felt traditional, it was a family recipe, so I went with it in faith.
My husband said it's fricken amazing, he loved it. The goat was super soft and delicious, the sauce was spicy and flavourful. My kids all loved it to, even my daughter who doesn't love Indian flavours normally.
This curry is a yoghurt based one with a few different spices added to it. It's very easy to make, nothing different to a stew really, just a different flavour base.
Now with curries I had to make naan bread, also something I had never tried, but I went with a recipe from a site I trusted and it was perfect.
My husband said it's fricken amazing, he loved it. The goat was super soft and delicious, the sauce was spicy and flavourful. My kids all loved it to, even my daughter who doesn't love Indian flavours normally.
This curry is a yoghurt based one with a few different spices added to it. It's very easy to make, nothing different to a stew really, just a different flavour base.
Now with curries I had to make naan bread, also something I had never tried, but I went with a recipe from a site I trusted and it was perfect.
My husband also requested 'fluffy rice', so I put some basmati rice in a rice cooker and it turned out perfectly. Rice really went nicely with this curry.
There are differences in curry recipes from different regions in India in terms of the selection of spices, herbs and the cooking techniques. For example north Indian or Punjabi goat curry will use spices like coriander & garam masala and yogurt, but a south Indian goat curry might use curry leaves, coconut or coconut milk. When we get to India in Our Eating Around the World Adventure I look forward to exploring these.
There are differences in curry recipes from different regions in India in terms of the selection of spices, herbs and the cooking techniques. For example north Indian or Punjabi goat curry will use spices like coriander & garam masala and yogurt, but a south Indian goat curry might use curry leaves, coconut or coconut milk. When we get to India in Our Eating Around the World Adventure I look forward to exploring these.
Don't cook cold, straight out of the refrigerator meat. I usually pull the meat out 1 hour before cooking it. And use meat with bones in, it adds so much flavour to your curry. We used an assortment of meat cuts, my husband used clean 'meat only' garden shears to cut up the meat into smaller pieces. But you could just use leg or shoulder meat.
Goat is quite lean, but if you were to try this with lamb or beef, make sure to trim off all fat, it will be oily.
You don't need to marinate the meat in advance, however, if you wish you can marinate the goat meat for a few hours prior to cooking it.
Slow cooked curries take a lot of time and patience. Don't rush it. You need the slow cooking for the meat to soften and for the flavours to develop.
Use green cardamom pods if you do not have black cardamom, I used green. The two are not a substitute for each other. Green cardamom adds a sweetish lemony aroma versus the woody smoky aroma that black cardamom.
Variation: You can add 1 large diced potato when you add the garam marsala, and cook it until cooked through.
Variation: you could add a tablespoon or two of tomato paste if you wish when you add the marinated meat to the pot. You can also add 1-2 medium fresh tomatoes. Add the fresh tomatoes after the onions have browned and soften them a bit. Then add the marinated meat
This is a great curry, it's not hard, and it was absolutely delicious, try it soon.
Goat is quite lean, but if you were to try this with lamb or beef, make sure to trim off all fat, it will be oily.
You don't need to marinate the meat in advance, however, if you wish you can marinate the goat meat for a few hours prior to cooking it.
Slow cooked curries take a lot of time and patience. Don't rush it. You need the slow cooking for the meat to soften and for the flavours to develop.
Use green cardamom pods if you do not have black cardamom, I used green. The two are not a substitute for each other. Green cardamom adds a sweetish lemony aroma versus the woody smoky aroma that black cardamom.
Variation: You can add 1 large diced potato when you add the garam marsala, and cook it until cooked through.
Variation: you could add a tablespoon or two of tomato paste if you wish when you add the marinated meat to the pot. You can also add 1-2 medium fresh tomatoes. Add the fresh tomatoes after the onions have browned and soften them a bit. Then add the marinated meat
This is a great curry, it's not hard, and it was absolutely delicious, try it soon.
Recipe
Recipe adapted from sinfullyspicy.com/
Serves 8-10
2kg goat meat (include bones)
2 cups plain Greek yogurt
Marinade:
3 tablespoons coriander powder
3/4 tablespoon cayenne pepper, to taste
4½ teaspoon kashmiri chilli powder or paprika (for color)
3/4 tablespoon cumin powder
1½ teaspoons turmeric powder
3 teaspoons salt
For The Curry Sauce:
9 tablespoons sunflower oil
375g onions, sliced
9 garlic cloves, finely chopped
1½ inch piece of ginger, peeled, grated
Whole Spices:
3 bay leaves
1/2 teaspoon mace
3 black cardamom pods or 6 green cardamom pods
1 1/4 cinnamon sticks
22 black peppercorns
6 cloves
2 1/4 tablespoons ghee
2 teaspoon garam masala
1/4 cup fresh coriander, chopped
extra fresh coriander, to serve
naan bread, to serve
basmati rice, to serve
Serves 8-10
2kg goat meat (include bones)
2 cups plain Greek yogurt
Marinade:
3 tablespoons coriander powder
3/4 tablespoon cayenne pepper, to taste
4½ teaspoon kashmiri chilli powder or paprika (for color)
3/4 tablespoon cumin powder
1½ teaspoons turmeric powder
3 teaspoons salt
For The Curry Sauce:
9 tablespoons sunflower oil
375g onions, sliced
9 garlic cloves, finely chopped
1½ inch piece of ginger, peeled, grated
Whole Spices:
3 bay leaves
1/2 teaspoon mace
3 black cardamom pods or 6 green cardamom pods
1 1/4 cinnamon sticks
22 black peppercorns
6 cloves
2 1/4 tablespoons ghee
2 teaspoon garam masala
1/4 cup fresh coriander, chopped
extra fresh coriander, to serve
naan bread, to serve
basmati rice, to serve
Make sure that the goat meat is at room temperature before you begin to cook. Take it out of the fridge at least one hour before needed.
In a large bowl (that the goat will easily fit in) place all your marinade ingredients.
Add the yogurt and goat to your marinade spices. Mix using hands to rub and coat the meat thoroughly. Set aside until needed.
Place all your whole spices on a plate.
In a large bowl (that the goat will easily fit in) place all your marinade ingredients.
Add the yogurt and goat to your marinade spices. Mix using hands to rub and coat the meat thoroughly. Set aside until needed.
Place all your whole spices on a plate.
Place a heavy bottom Dutch oven or large pot on low-medium flame.
Add the oil and let warm on medium heat.
Take the pot off the heat. Wait for few seconds and then add the whole spices, not the mace. Spices will sizzle and swell in hot oil. Stir for a few seconds and return the pot to stove.
Immediately, add the sliced onions and mace. Cook the onions to golden brown, do not burn them, it takes about 12-14 minutes on low-medium flame. Take your time to brown the onions and don't stir too much (else instead of browning they start steaming).
Next, add the ginger and garlic along with little of water, about 2 tablespoons. Stir for 10-15 seconds. You will smell a wonderful aroma.
Add the goat meat along with all the marinade. Give it a good stir to mix the goat with the browned onions. Keep stirring frequently, you can reduce the heat, if needed, and let the meat warm up. In about 7-8 minutes, you will see bubbles of the water from yogurt being released. Don't add any water at this stage. Since we are using a large quantity of meat, the juices from meat and the water from yogurt will be enough to cook the meat for the first hour or two.
Cover the pot with a lid. Reduce the heat to low. For the next hour keep and eye and stir frequently to make sure nothing is sticking to the bottom of pot. After about 1 hour, you will need to add a splash of hot water, I didn't as their was enough liquid from the yoghurt and goat at the one hour mark, I added the hot water at the two hour mark. It all depends on how much water the meat releases, we want it to cook in its own juices for as long as possible for great flavour.
Cook the curry for 3 hours in total, then add the garam masala, ghee and coriander. Now if it is too thin, cook it uncovered for 30 minutes or until thickened to your liking. If you want it thinner just add some more water and cook for about 10 minutes.
Rest the curry for at least 20 minutes before serving. You can fry the naan bread at this time.
Serve with naan bread or rice and with extra fresh coriander.
Add the oil and let warm on medium heat.
Take the pot off the heat. Wait for few seconds and then add the whole spices, not the mace. Spices will sizzle and swell in hot oil. Stir for a few seconds and return the pot to stove.
Immediately, add the sliced onions and mace. Cook the onions to golden brown, do not burn them, it takes about 12-14 minutes on low-medium flame. Take your time to brown the onions and don't stir too much (else instead of browning they start steaming).
Next, add the ginger and garlic along with little of water, about 2 tablespoons. Stir for 10-15 seconds. You will smell a wonderful aroma.
Add the goat meat along with all the marinade. Give it a good stir to mix the goat with the browned onions. Keep stirring frequently, you can reduce the heat, if needed, and let the meat warm up. In about 7-8 minutes, you will see bubbles of the water from yogurt being released. Don't add any water at this stage. Since we are using a large quantity of meat, the juices from meat and the water from yogurt will be enough to cook the meat for the first hour or two.
Cover the pot with a lid. Reduce the heat to low. For the next hour keep and eye and stir frequently to make sure nothing is sticking to the bottom of pot. After about 1 hour, you will need to add a splash of hot water, I didn't as their was enough liquid from the yoghurt and goat at the one hour mark, I added the hot water at the two hour mark. It all depends on how much water the meat releases, we want it to cook in its own juices for as long as possible for great flavour.
Cook the curry for 3 hours in total, then add the garam masala, ghee and coriander. Now if it is too thin, cook it uncovered for 30 minutes or until thickened to your liking. If you want it thinner just add some more water and cook for about 10 minutes.
Rest the curry for at least 20 minutes before serving. You can fry the naan bread at this time.
Serve with naan bread or rice and with extra fresh coriander.
Enjoy!
