Indian Style goat curry (mutton curry) is a delicious meat curry with tender pieces of goat meat cooked with yogurt and aromatic spices. To make this North Indian style goat curry recipe, you need no marination or any fancy ingredients. Serve the curry with steamed plain basmati rice, jeera rice , or flatbreads for a soul warming indian meal.
For your convenience, I include cooking instructions for both the slow cooked stove top method and pressure cooker / Instant Pot method in this post. No matter how you choose to cook it, you are going to love the intense flavors of this indian goat dish.
Growing up, one of our favorite meat curries used to be slow cooked authentic mutton curry. It used to be a loved Sunday ritual in our home, besides rich and aromatic bhuna gosht that appeared on the table at least once a month.
In those days, slow cooking was an elaborate affair involving loads of patience, scratch made spice pastes and (sometimes)cooking separate parts of the meat in separate pots to make sure that no overcooking happens.
On most days, I love to slow cook meat because I feel that it really does justice to its robust flavor. This slow cooked lamb curry or indian style goat korma are few of our low and slow cooked house favorites! However, all of us have hectic days and I do resort to the convenience of pressure cooker many times to quicken things up.
In my head, the standards of a meat curry are pretty high. Coming from a family that takes meat dishes very seriously, for many years, I shied away from cooking red meat in my own kitchen. What if I overcooked or underspiced it? In fact, I remember one of the first times I made meat curry here, I had no idea to trim the meat (because in India they usually sell it trimmed!). After cooking, the meat chunks were floating in a pool of oil. What a mishap!
About Goat Curry
Goat or mutton curry is a favorite among non vegetarian indian curries. This curried goat dish is popular all over the indian subcontinent as well as in caribbean cuisine where the dish travelled with indian diaspora.
In India, the most popular red meat of choice (for meat consuming population) is mutton.
Mutton curry is a basic homestyle meat curry cooked in many ways across different regions of the country. There are differences in recipes from cook to cook in terms of the selection of spices, flavoring 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.
It's been over a decade of living here in Las Vegas and I have never found fresh or frozen mutton. In my initial years of stay here, it wasn't easy to find goat meat either. There used to be a lone middle eastern shop miles away from our home. But, in the past 3-4 years, a few more shops have sprung up and I can easily find goat meat here now.
Why You Will Love This Recipe
- Simplicity - This is such a simple and straightforward recipe. You need few whole spices, alliums, basic powdered spices and yogurt. Thats it. You probably have everything at home right now!
- No marination needed - No matter how you cook it- slow or pressure cook, you really don't need to marinate the meat prior to cooking. This saves effort and time.
- Can be made soupy or dryish - This is one of my favorite things about this recipe. I can adjust the consistency of the sauce depending on how I am feeling that day. Thinning out the sauce will tone down the flavors for a light soupy broth. If you are in a mood for a lush bold masala, keep it thickish.
- Authentic Flavors - This is an authentic homestyle north indian goat curry recipe. Right from selection of spices to using no tomatoes (though you can add if you want).
- Versatile- The same recipe will work for beef or lamb as well.
What is Difference between Lamb, Mutton and Goat Meat
Have you ever wondered about the difference? I am asked many times.
Lamb is meat from a young sheep. The meat is very tender and due to its age, less fatty than older sheep.
Mutton is meat of a mature adult sheep, typically between 1-3 years old. Mutton meat is very deep in color and full of muscle tissue. It has a gamey flavor and is very popular in cooking meat curries in south east asia, middle east and caribbean countries.
Goat meat is from adult goats, male or female. Goat meat is lean meat. Because I grew up eating mutton, I can certainly tell the difference between goat and mutton. Goat meat is delicious, however its softer and sweeter in taste than mutton.
Ingredients
Here are the ingredients for indian goat curry.
- Bone-in Goat Meat - I purchase bone in goat meat from a middle eastern butcher. The meat is frozen & machine cut, that's why you will notice that the pieces are squarish and look like chunks. The taste is great and it cooks to tender and that's what is most important for me. You could use bone in beef or bone in lamb as well. For bone less meat, I will divert you to this lamb curry recipe.
- Whole spices - Bay Leaf, Mace, Cinnamon Stick, Cloves, Black Peppercorn, Black Cardamom. Skip whichever spices you don't have.
- Powdered Spices - Coriander powder, Cumin powder, Kashmiri Chilli Powder(or Paprika), Red Mirch (or cayenne), Garam masala powder. Make sure that the spices are fresh. You could also add your favorite mutton masala (store bought spice blend).
- Oil - I use mustard oil which is my oil of choice whenever I am cooking north indian meat curries. Mustard oil has a sharp pungent taste and it is an acquired taste for many. Substitute with any neutral cooking oil you use at home.
- Onion - Use any kind of onions you have at home. I am using red onions today. Cut the onions in not too thin or too thick slices, this way they brown evenly without burning. Color of browned onion is key to the color of the curry.
- Ginger & Garlic - I simply pound together equal quantities of fresh ginger & garlic in a mortar pestle. You could use store bought ginger garlic paste as well.
- Whole Yogurt - I always use whole yogurt for curries. We want the tang and the richness (from fat). Plain greek yogurt is fine to use. I use indian style dahi (available at south east asian grocers) when I have it in my refrigerator.
Which Cut of Goat Meat to Use for Curry
Frankly, I dont have a lot of choice in this matter from the halal market that I buy from. They either have something called a goat mix (assortment of all sorts of meat cuts) or on good days, the butcher block has goat leg. The good thing is that the meat is already trimmed(thank god for that) and cooks out great.
Ideally, meat from goat shoulder or leg is a good choice for its vert flavorful. So I would suggest using it for this recipe.
I really feel that such meat curries have the best taste when they are cooked with bone in meat. I really haven't seen that much of boneless mutton meat even in India, however if you can find it and prefer it, you could use it (you will need to adjust the cooking times slightly).
Most important thing is to make sure that the meat is trimmed else the curry will be too oil and unappetizing.
How To Make Indian Stye Goat Curry (Step By Step Photos)
Preparation
- Goat Meat- Make sure that the meat is thawed if you purchase is frozen. I let it thaw overnight refrigerated. Or if you have washed the meat after purchasing from store, make sure all the water has been drained and the meat is dry. Also make sure that the goat/ mutton meat is at room temperature before you begin to cook.
- Measure out the whole and ground spices and gather all the ingredients.
- Prepare the onions by peeling them, halving and slicing. Dont chop the onions, slice them.
- Pound the ginger and garlic using a mortar pestle if you are using homemade.
- Place goat meat in a large bowl and add yogurt, salt and all the powdered spices except garam masala. Mix using hands to rub and coat the meat thoroughly. Let stand while you brown the onions etc.
Tip :- You dont have to, however if you wish, you can marinate the meat for a few hours. I don't feel there is any noticeable difference in taste especially if you are slow cooking.
Cooking Goat Curry
These steps are common whether you cook on stove top, in pressure cooker or electric cooker.
- Place a heavy bottom dutch oven/pot on the low medium flame. It would be great if the pot is wide mouthed because that really helps in stirring and browning the meat.
- Warm up the oil. If using mustard oil, cook it for a little longer than usual to do away the raw smell.
- Take the pot off the stove. Wait for few seconds and then add the whole spices. Spices will sizzle and swell in hot oil. Stir for a few seconds and return the pot to stove.
- Immediately, add the sliced onions. Cook the onions to golden brown (but not black/dark brown else the curry sauce get bitter). For this quantity of onions, it takes good 12-14 minutes on low medium flame.
Tip :- Take your time to brown/caramelize 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. Stir for 10-15 seconds. You will smell a wonderful aroma.
Tip :- Ginger and garlic burn easily so little water(2-3 tablespoon) helps. The water will also help avoid meat sticking to the pot when you add it in next.
- Reduce the heat to low and then add the goat meat along with all the marinade. Give a good stir to coat the goat in browned onions. Keep a low flame, keep stirring frequently and let the meat warm up and get a bit browned. In about 7-8 minutes, you will see bubbles of the water from yogurt being released.
Tip :- Don't add any water at this stage. Since we are using a large quantity of meat (2 lbs/950g), the juices from meat and the water from yogurt will be enough to cook the meat for the first hour. If you are cooking a smaller quantity, add ⅓ cup water before you cover the pot.
Stovetop Slow Cooked Goat Curry
- Once the curry looks a bit watery, cover the pot. For the next 2 to 3 hours, 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 water (I usually add 1.5 cup hot water). If needed you may add hot water before an hour.
Note :- 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 flavor!
Tip :-Adding hot water makes sure that the temperature of the contents of the pot dont drop down too much.
- Once the goat meat is quite tender, it will be much darker in color. If you want to make a soupy curry sauce, add another cup or so of water and simmer for additional 5-8 minutes.
- At this point, the meat is very tender so stir gently.
- Finish the curry with a tablespoon of garam masala, ghee, julienned ginger or herbs if you wish.You could add few green chilies too.
Cooking Goat Curry in Pressure Cooker or Instant Pot (Step Photos)
Steps 1 to 5 as noted aremain the same as noted above whether you are using pressure cooker or instant pot.
Stovetop pressure cooker
Add 1.5 to 2 cup water and close the pressure cooker lid, keep low medium flame and pressure cook for 8-9 whistles (about 30-35 minutes). Let pressure release naturally. Open the lid and check the meat if meat is tender else cook for 2-3 more whistles.
If you add water to adjust the consistency, simmer (without putting on the lid and pressure valve) for additional 8-10 minutes on low flame after pressure cooking.
Electric Cooker or Instant Pot
For Steps 1-6 use the saute mode on your IP. Once you add the water, close the lid, press the meat option and then pressure cook fro 15 minutes(the time go up to 20 minutes depending on the size of meat pieces and how tender you like the meat).
Variations
Here are a few of my favorite variations. The only thing to keep in mind is that the vegetables should not over cook else it spoils the taste and texture of the curry sauce.
- Goat Curry With Potatoes - Add 1 large diced russet potato towards the last 10-15 minutes of slow cooking and let the potatoes finish cooking with meat. For pressure cooker or IP, let the meat cook almost fully, then add the potatoes and cook for just 1 whistle.
- Goat Curry With Spinach- Once the goat curry has cooked fully, add a large handful of baby spinach or roughly chopped spinach(if using spinach bunch). If you feel that the stems of spinach bunch are tough, blanch the spinach.
- Goat Curry With Beet Root (Chukandar Gosht) - Add 1 large or 2 medium beet root cut in small chunks towards the last 10-15 minutes of slow cooking and let the beets finish cooking with meat. . Allow to cook for 1 whistle if using pressure cooker/IP. The color of the final goat curry is deep pink when cooked with beets.
- Goat Curry With Taro (Arbi/Ghuiyan Gosht)- Add small & whole peeled taro towards the last 8-10 minutes of slow cooking and let finish cooking with meat.
Tips
- Room Temperature Meat- Don't cook cold straight out of the refrigerator meat. Definitely dont cook it frozen.
- Marination :- If you ask me, red meat doesnt really need any marination because it always cooks out so flavorful. However, if you wish you can marinate the goat meat for a few hours.
- Slow cooked curries take a lot of time and patience. Allow them the time to slow cook, let the meat tenderize and absorb the flavors that you added.Pressure cooker or Instant pot do quicken things up.
- Cooking Time - Adjust the cooking time in the recipe depending on how you tender you like the meat. We don't prefer very soft cooked meat so the cooking times are noted accordingly. If you like super soft, meat falling off the bone meat, cook longer.
- Onions - In any meat dish, how the onions are browned contributes a ton to the taste and color of the curry. Take your time to brown the onions. Also dont add a lot of onions else the curry will become sweetish.
- Use curry powder + garam masala if you do not have all the powdered spices.
- Use green cardamom pods if you do not have black cardamom. The two are not a substitute for each other. Green cardamom adds a sweetish lemony aroma versus the woody smoky aroma that black cardamom adds.
Serving Goat Curry
- The indian way to serve goat curry is with roti, steamed rice and sliced onions (mixed with lemon). You could add a few green chillies as well.
- I love a day old goat curry with plain parathas and green chutney.
- My husband enjoys goat curry, yellow dal and rice.
- A side of yogurt dishes such as boondi raita or cucumber raita pairs well with such spiced indian dishes.
Storing
Store leftover goat curry in an air tight container for 1-2 days.
If you plan to freeze the curry, don't make the sauce very soupy to start with. Remember it can always be thinned out later.
You can portion it out and freeze. Thaw the frozen curry overnight and reheat in a pan. Garnish with chopped herbs to add freshness.
Tip :- As the goat curry sits, the curry sauce gets thickish due to collagen of the bones that got released in the sauce as it cooked. Add desired amount of water to thin out the sauce. Check the salt and adjust if needed after heating.
FAQ
I personally find it very tender and sweetish. It can have a gamey taste but the spices along with all the flavors like onions, garlic and ginger will take care of it to an extent. It is low in fat but I dont suggest skimping on oil during cooking else the meat will taste boiled.
The color of the curry will tell you. You will see dark hued meat, oil bubbles and a shiny sauce. There will be visible oil separation once the meat has cooked to soft.
Yes absolutely. 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 (campari tomatoes are my favorite). Add the fresh tomatoes after onions are browned and soften them a bit (dont dry out). Then add the marinated meat.,
Tender Indian Goat Curry Recipe (Mutton Curry)
Ingredients
- 2 lb(~950g) goat meat mutton/lamb/beef
- 1 cup plain yogurt whole/full fat
- 2 tablespoon coriander powder
- ½ tablespoon indian red chilli powder (hot) or cayenne (adjust to taste)
- 3 teaspoon kashmiri chilli powder or paprika (for color)
- ½ tablespoon cumin powder
- 1 teaspoon turmeric powder
- 2 teaspoon salt
For The Curry Sauce
- 6 tablespoon cooking oil I use mustard oil, use cooking oil of choice
- 3 cup (~250g) sliced onion
- 6 garlic cloves
- 1 inch ginger
- 1.5 tablespoon ghee
- 2 teaspoon garam masala
Whole Spices
- 2 bay leaf
- 1 twig mace
- 2 black cardamom or use 4 green cardamom
- 1 inch cinnamon stick (cassia bark)
- 15 black peppercorns
- 6 cloves
Instructions
Preperation
- Goat Meat - Make sure that the meat is thawed if you purchase it frozen. I let thaw overnight refrigerated. Or if you wash the meat after purchasing from store, make sure all the water has been drained and the meat is dry. Also make sure that the goat/ mutton meat is at room temperature before you begin to cook.
- Measure out the whole and ground spices and gather all the ingredients. Prepare the onions by peeling them, halving and slicing. Dont chop the onions.
- Pound the ginger and garlic using a mortar pestle if you are using homemade.
- Place goat/mutton meat in a large bowl and add yogurt, salt and all the powdered spices except garam masala. Mix using hands to rub and coat the meat thoroughly. Let stand while you brown the onions etc. Tip :- You dont have to, however if you wish, you can marinate the meat for a few hours. I dont feel there is any noticeable difference in taste especially if you are slow cooking.
Cook Goat Curry (Stove Top Method)
- Place a heavy bottom dutch oven/ large pot on the low medium flame. It would be great if the pot is wide mouthed because that really helps in stirring and browning the meat.
- Add the oil and let warm on medium heat. If using mustard oil, let warm it for a little longer (slightly smoky) to do away the raw smell.
- Take the pot off the stove. Wait for few seconds and then add the whole spices. Spices will sizzle and swell in hot oil. Stir for a few seconds and return the pot to stove.
- Immediately, add the sliced onions. Cook the onions to golden brown (but not black/dark brown else they get bitter). For this quantity of onions, it takes good 12-14 minutes on low medium flame. Tip :- Take your time to brown/caramelize 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. Stir for 10-15 seconds. You will smell a wonderful aroma. Tip :- Ginger and garlic burn easily so little water(2-3 tablespoon) helps. The water will also help avoid meat from sticking to the pot.
- Reduce the heat to low and then add the goat meat along with all the marinade. Give a good stir to coat the goat in browned onions. Keep a low medium flame, keep stirring frequently and let the meat warm up. In about 7-8 minutes, you will see bubbles of the water from yogurt being released. Tip :- Don't add any water at this stage. Since we are using a large quantity of meat (2 lbs/950g), the juices from meat and the water from yogurt will be enough to cook the meat for the first hour. If you are cooking a smaller quantity, add ⅓ cup water before you cover the pot.
- Cover the pot with a lid. For the next 2 to 3 hours, 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 water (I usually add 1.5 cup hot water).Note1 :- 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 flavor! Tip :- Adding hot water makes sure that the temperature of the contents of the pot don't drop down too much.
- Once the goat meat is quite tender, it will be much darker in color. If you want to make a soupy curry sauce, add another cup or so of water and simmer for additional 5-8 minutes. Switch off the stove. Note2 - The time of cooking will also depend on the quality of meat and how large the goat pieces are. Please adjust accordingly .Tip :- At this point, the meat is very tender so stir gently.
- Immediately, finish the curry while it's still hot with garam masala, ghee, julienned ginger or herbs if you wish. You could add few green chilies too. The flavors will be absorbed.
- Rest the curry for at least 20 minutes before serving.(Highly recommend resting).
Cooking Goat Curry in Pressure Cooker or Instant Pot
- Steps of preparation and making masala base as noted above remain the same whether you are using pressure cooker or instant pot. Stovetop pressure cookerAdd 1.5 to 2 cup water and close the pressure cooker lid, keep low medium flame and pressure cook for 8-9 whistles (about 35-40 minutes). Let pressure release naturally. Open the lid and check the meat if meat is tender else cook for 2-3 more whistles. If you add water to adjust the consistency, simmer (without putting on the lid and pressure valve) for additional 8-10 minutes on low flame after pressure cooking. Electric Cooker or Instant PotFor making masala base and sautéing goat meat with browned onion, use the saute mode on your IP. Once you add the water, close the lid, press the meat option and then pressure cook fro 12- 15 minutes(the time go up to 20 minutes depending on the size of meat pieces and how tender you like the meat)
Video
Notes
- Room Temperature Meat- Dont cook cold, straight out of the refrigerator meat. I usually pull the meat out 45 minutes before cooking. Definitely dont cook it while still frozen.
- Marination :- If you ask me, red meat doesnt really need any marination because it always cooks out so flavorful. However, if you wish you can marinate the goat meat for a few hours.
- Slow cooked curries take a lot of time and patience. Allow them the time to slow cook, let the meat tenderize and absorb the flavors that you add.Pressure cooker or Instant pot do quicken things up.
- Cooking Time - Adjust the cooking time in the recipe depending on how tender you like the meat. We don't prefer very soft cooked meat so the cooking times are noted accordingly. If you like super soft, meat falling off the bone meat, cook longer.
- Onions - In any meat dish, how the onions are browned contributes a ton to the taste and color of the curry. Take your time to brown the onions.
- Use curry powder + garam masala if you do not have all the powdered spices.
- Use green cardamom pods if you do not have black cardamom. The two are not a substitute for each other. Green cardamom adds a sweetish lemony aroma versus the woody smoky aroma that black cardamom adds.
- I use mustard oil which is my oil of choice whenever I am cooking north indian meat curries. Mustard oil has a sharp pungent taste and it is an acquired taste for many. Substitute with any neutral cooking oil you use at home.
- You could use store bought ginger garlic paste as well.
- Whole Yogurt - I always use whole yogurt for meat curries. We want the tang and the richness (from fat). Plain greek yogurt is fine to use. I use indian style dahi (available at south east asian grocers) when I have it in my refrigerator.
Sarah
I didn't have mace or mustard oil, but this still turned out great. It's one of the best goat curries I've had. Thank you for sharing!
Tanvi Srivastava
Thank you so much for the feedback. I am so happy that it turned out great!!
Mohan
this is a wonderful recipe!! I made it for the first time and everyone in my house were so impressed!! I am making this again today.. very easy and yet very flavorful. thank you.
Tanvi Srivastava
Really happy to hear that. Thank you so much for trying!
Ren
can this be made in a kadai type pot? I don't have a big enough pressure cooker or a Dutch oven.
Tanvi Srivastava
Yes as long as the pot is heavy and a lid securely fits in. We need to slow cook for 1.5 hours for more until meat tenderizes.
Crystal
If I want to double the recipe for a larger crowd just double all the ingredients too??
Tanvi Srivastava
Absolutely,double the recipe. The only thing to keep in mind is that large quantity of meat will release lot of its juices, and those coupled with moisture from yogurt should be enough to cook the meat. I suggest being a bit careful about adding water (at any stage) so that the sauce doesn't get too soupy. Hope that helps.
Catharina
It’s Friday and we love a curry! I made this today for my family to enjoy this evening! Seriously it’s an amazing dish! Just beautiful! I’ve saved this recipe and will def make it again! Thank you for sharing your knowledge! Just loved this! So authentic ?
Tanvi Srivastava
Thank you so much for your feedback and leaving a review. I truly appreciate it!
Shaheen
Thanks for the delicious recipe. waiting for the more related post
Carol K
So yummy! Prepared this in a crock pot on low for about 7 hours. Perfect! And next day leftovers even tastier. PS: did add more onions
Tanvi Srivastava
Thank you! Slow cooker version sounds delish!!
Steph G
Absolutely delicious! I started it on the gas hob and then slow cooked it in the electric oven (gas very expensive here in Australia!) and it was so tender and flavourful. Our goat wasn't farmed (feral goat cull), so could have been tough, but definitely wasn't ?. Will be adding this to my go-to curry list - thank you.
Tanvi Srivastava
Thank you so much for your feedback. I am so glad you enjoyed the recipe.
Amina
This is delicious, I have made it twice and the recipe is just divine! We love it!
Tanvi Srivastava
So happy to know!! Thank you!!
Brooke
every time I go out to eat in America for Indian food it's never spicy enough! I followed this recipe with a spice mix I found at a south Asian store and it was amazing! thanks for sharing!!
Tanvi Srivastava
Yay!Thanks for your feedback.
Lynn
Not often I can get goat meat and was a bit nervous it might turn out a bit tough or chewy but I loved it and so did my family. I adapted the recipe slightly so I could make it in my slow cooker and it cooked to perfection. Will definitely make again. Thank you.
Tanvi Srivastava
Thank you for your feedback. I need to try the slow cooker version of this recipe now for myself.Sounds delish!
Crackpot James
I'll probably finish making this before you have a chance to reply but I'll post it for anyone else who may have the same question.
1 inch of ginger is how much? (please provide answer in terms of dried/ground cinnamon and fresh cinnamon).
1 inch of cinnamon stick is equivalent to how much dried/ground cinnamon powder?
Thanks. I look forward to trying this out.
Tanvi Srivastava
Hi James, 1 inch ginger is about 2.5 to 3 teaspoons finely chopped ginger. If you are substituting a cinnamon stick for ground cinnamon, please use 1/2 teaspoon ground cinnamon.
Thank you!
Deepak
Thanks for the recipe. Planning on preparing today! I see ghee mentioned in curry sauce but not in the instructions? When should that be added ?
Tanvi Srivastava
Hope you like it. Please see instruction step 9. Ghee is added at the end of cooking - to finish along with garam masala and cilantro.
Sam
Hi how large of a Dutch oven did you use? I have a 3 qt and wasn’t sure if I should buy 2 pounds of goat since it might not fit.
Tanvi Srivastava
Hi, I used a 5.5qt dutch oven.
Idia
This recipe was great! I wanted a heavier sauce so I did add tomato paste but I don’t think it impacted the flavor at all ??
Tanvi Srivastava
Thank you. That sounds great!
walter ponce
Gound mace OK and how much of it?
Tanvi Srivastava
Yes, ground mace is ok to use. About 1/8 teaspoon.
Tanvi Srivastava
Thank you. I am glad you enjoyed the recipe.
Morgan Beaudry
Make this tonight and I could not be happier with the results. I made it on the stovetop in a dutch oven. Being organized and having everything measured out and prepared really helped bring it together. The dish is absolutely amazing and the gravy, texture, and taste were restaurant caliber. I did not have mace or ghee but I fished with a little butter and fenugreek. Was a bit fatty but that’s down to the very richly marbled meat I got.
Tanvi Srivastava
Thank you so much.Glad that you enjoyed the recipe. Appreciate your feedback.
Innis72
Going to make this with home made sourdough rotti’s tomorrow. Wish me luck
Ian
I eat/make a lot of Indian curries. This was fabulous, definitely a good restaurant quality dish. I used the stove top method. As my goat was coming from goat shoulder blade chops, I removed/trimmed the meat from the bones, then used the bones with a little water in a separate pot to make a quick stock. This stock was used during the cooking when water needed to be added - can't argue with more goat flavor.
Tanvi Srivastava
Thank you so much for your feedback.So glad that you enjoyed the recipe. Goat meat bone stock definitely sounds a great addition and I need to try this tip sometime soon.
Caleb
This was my first time cooking goat and I was so blown away with this recipe. Easily the nicest curry I’ve ever cooked in my kitchen and will become a staple in no time. You should absolutely cook this!
Tanvi Srivastava
Thank you for your feedback. So happy to know that you enjoyed this recipe!
Sammy
My heritage is Indian, but I'm from the Caribbean. I have always cooked curry goat or mutton Caribbean style. I will have to try this recipe. thank you. PS, if you have a restaurant depot in Las Vegas they may have mutton. we have mutton here at our restaurant depot in New Orleans. Salam
Tanvi Srivastava
I hope you get to try the recipe soon. I think we do have Restaurant depot and I will check if they sell goat meat there- that would be awesome!
Lynn Rigby
I’m planning on making this for a dinner party in December. I’ve already bought frozen goat meat on the bone cut, as you described, into chunks. I’m worried it might be difficult to eat with the bones in. Do you think it will be a problem?
Tanvi Srivastava
Hi Lynn,
When goat is tender,it is not difficult to eat off the bone. Don’t worry.
In fact, boneless goat is quite hard to find (I have never had luck with it!). Even in Indian restaurants, they use bone in goat meat.
Hope this helps.
Emily
Hi Lynn. i made the curry the night before. Then picked the meat off the bones after it was done cooking to make it easier for everyone to eat. I then boiled the bones in a couple cups of water, and used that water to reheat the curry the next day. It was phenomenal.
Emily
This was sooo good. I made it the day before and deboned the meat after it was all cooked (to make it easier for everyone to eat). I took the advice of another commenter and used the bones to make a flavorful water to reheat the curry the next day. Goat curry is my favorite dish when we eat out at an Indian restaurant. And now I know I can make it at home too! Yum!
Tanvi Srivastava
That is a clever trick!! Thank you for sharing with us. I am so glad you enjoyed the recipe!
Kathy from Minneapolis
I loved this recipe! So flavorful! 2 lbs of goat meat didn't reduce to that much with all the bones. Next time I will add more meat and cut down on the water a little to compensate. My question...with a few cups of sauce and no meat left over, what can I do with it? It's way too good to throw away. Suggestions? Also, why does the meat need to be room temperature? I had it sitting out for 6 hours trying to get it to room temperature, but it's winter in Minnesota and so it's a little chilly.
Tanvi Srivastava
Hi Kathy,Thanks for trying the recipe! I appreciate your feedback.
If I may suggest, with the leftover sauce, you can make a delicious egg curry.Add a few hard boiled eggs along with cubed boiled potatoes(optional) to the sauce and let them simmer for 8-10 minutes. Finish with fresh chopped herbs and serve with rice or flatbreads for a hearty dinner.
Regarding the meat, bringing it closer to room temperature helps prevent it from toughening and shrinking when it meets the hot pot contents. In this recipe, we are coating the meat in yogurt beforehand so room temperature meat also reduces the chances of curdling. That said, I understand how cold winters can be where you live—letting the meat sit for an hour or two before cooking should be good enough.
Hope this helps, and thank you again!
Bharkcom
I did add some tomato sauce and a little fennel but pretty much followed the recipe. I did use ghee instead of mustard oil too. Great flavor! I did cook it in the oven so I didn’t burn the bottom too. My house smelled so wonderful while it cooked! Great recipe
Brian
I can only find dry cardamom. How much should I use?
Brian
I can only find dry Cardamom.
Brian
How much dry Cardamom should I use?
Tanvi Srivastava
Hi Brian! Do you mean cardamom powder? About 1/2 teaspoon should be okay. If its super aromatic, dial back the quantity a little. Thank you. Hope this helps.
Amanda
This recipe is absolutely fabulous!! I’ve made it so many times and shared this website with coworkers! We have our own goats butchered and I use the shanks (four per package—it is about 2 lbs). I use an instant pot Dutch oven for this recipe. I cook it in slow cook mode and then midway cut the meat from the bones into cubes. I also add chopped potatoes when there is a few hours left in the slow cook—it increases the amount of curry available and makes it go farther. This makes the best goat curry I have ever had. Thank you!
Tanvi Srivastava
Thank you so much for your feedback and spreading the word. Potatoes work absolutely wonderful in this recipe!
Mel
Amazing Recipe. Used it several times and it is a great dish. It is easy to make. We skip the chilli, for the kids and they enjoy eating it.
Tanvi Srivastava
Thank you! I am so happy to know that your kids enjoy it.Yay!