Indian goat curry recipe

Indian goat curry

Indian goat curry recipe is one of those super easy dishes that you ever come across and still it has an awesome taste that you will not believe if you have made it on your own.

Indian goat curry recipe just needed Indian spices and herbs and these are easily available to any supermarket near you. But your lamb should be red, bloody red to make this recipe tasty. If you like to choose lamb pieces with fat intact then it more than perfects to have a great flavorful dish.

I often like to learn many Indian dishes and the one I am sharing with you today is really easy to make and great in taste at the same time. I found this dish almost effortless to make for a cozy dinner night.

This recipe has been made from ancient times in India and the pattern of making the dish is still the same. People from the village still cook this dish in the same fashion in a clay pot on wooden fire that is at a distance of 1 foot.

Indian goat curry recipe
by Swati M.

Indian goat curry recipe

  • Course Dinner, Main Course
  • Cuisine Asian, Indian
  • Keyword Indian goat curry recipe

When it comes to taste, Indian goat curry has no opponent and this curry dish takes no efforts at all and still gives a splendid taste that is last to remember. Cooked in very few ingredients and in a simple method, Indian goat traditionally has its own taste to rejoice whoever enjoys it.

Print
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 People
Calories 379 kcal

Ingredients

  • 18 oz or 500 gram of mutton
  • 1 tablespoon of ginger garlic paste
  • 4 tablespoons of olive oil (preferably mustard oil)
  • 3 green chillies slit
  • 3 medium sized onions finely chopped
  • 2 tomatoes chopped
  • 1 tablespoon of paprika or Kashmiri red chilli powder
  • 1 tablespoon of coriander powder
  • 1/4 tablespoon of garam masala or allspice powder
  • Black pepper to taste
  • Salt to taste
  • 3/4 cup of grated coconut
  • Coriander leaves to garnish

Instructions

  1. Wash the mutton pieces in running water having the fat intact to the pieces. Discard if any unnecessary elements found. Wash it using a kitchen towel until no moisture remains on the mutton pieces.
  2. Take a pressure cooker and heat oil on high flame then add the chopped onions and stir fry on medium flame until the onions turn golden brown in color.

  3. Now, add the ginger garlic paste and stir it continuously until the raw smell goes out of the cooker.

  4. Add chopped tomatoes and green chillies to the pressure cooker. Mix it well and cook for next 7 to 8 minutes on medium flame or until tomatoes turn mushy with other ingredients. Stir occasionally.

  5. Add the paprika or Kashmiri red chilli powder, coriander powder, garam masala or allspice powder, a pinch of black pepper and salt. Mix it well.

  6. Add the mutton pieces and toss it well so the masala and other ingredients make coat on mutton pieces. Cook the mutton now until it changes the color to little dark brown.

  7. Add a cup of water to the pressure cooker. Cover and cook for 4 whistles on medium flame.

  8. While it is cooking dry roast the coconut in a pan until it turns golden brown in color. Make puree in a blender or in a food processor.

  9. Transfer the coconut paste to the pressure cooker and then simmer for next 12 to 15 minutes or until the meat leaves the bones. You will see a perfect time of cooking when the oil starts separating from sauce and it comes on top making it all red.

  10. Take the cooker off the flame and garnish it using fresh chopped coriander leaves. Serve it hot with your favorite rice or bread.

The cooking method used in traditional Indian dishes just like Indian goat curry is completely different than one we used to cook.

They lit the fire in a bundle of woods under the clay pot and pan put on top of the clay pot. This way the woods have a distance of 1 foot from the pan. So when the woods burn on high flame and later it slowly turns to medium then low flame.

This way a single dish cooked in all three possible flames and since the distance is quite a far that bring it to an entirely different taste.

Believe me, while I was roaming through a village I spent my one night in a paid house and the host has cooked this in a similar fashion. I tried to cook the same recipe many times but it never had the taste like the one I tasted in the village.

Clay pot really has a different taste but the dish really is as tasty as you desire to eat any meat recipe. I suggest you make this dish once if you really want to try out something brand new for you.

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