Goat Curry

4.97 from 27 votes

Lean pieces of goat meat on the bones cooked in an onion and tomato-based gravy with fragrant spices. This garlicky goat curry recipe is the only one you will ever need. Follow the instructions with pictures to impress everyone the next time you entertain.

Course entree, Main Course

Cuisine Bengali, Indian

Keyword Bengali goat curry, goat curry, Goat curry recipe, Punjabi goat curry

Prep Time 30

Cook Time 30

Servings people

Calories 492kcal

Equipment

pressure cooker

Ingredients

500 grams goat meat
1 lime
1 tsp salt
1/2 tsp meat tenderizer (optional)
1 tbsp mustard oil canola or vegetable oil works too

For dry masala

1 tsp cumin seeds
1 tsp coriander seeds
2 dry red chilies
4-6 cloves
8-10 peppercorns
4-5 green cardamoms

For the gravy

2 tbsp mustard oil canola or vegetable oil also works
1 bay leaf
4-5 cardamoms
4 cloves
1 dry red chili
6-8 peppercorns
1/2 inch cinnamon
4 large onions (preferably red) finely chopped
1/2 tsp sugar
8-10 cloves of garlic finely chopped
2 inch ginger finely chopped
2 green chilies slit
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 medium tomatoes diced
1 tbsp tomato paste
4 potatoes peeled and halved
1 cup water
salt to taste
1 spring cilantro/coriander leaves

For fried onion masala

1 tsp oil
1/2 tsp mustard seeds
1 dry red chili
1 spring curry leaves
4 cloves garlic
1 large red onion sliced

Instructions

Wash and clean goat meat. Trim all the excess surface fat if desired. Sprinkle some salt, lime juice, and tenderizer (optional). Refrigerate for 30 minutes.
Make whole masala powder: dry roast cumin seeds, coriander seeds, red chilies, cloves, peppercorn, and cardamoms. Grind into a coarse powder. Set aside.
Heat oil in a pressure cooker. Add the whole dry spices listed under "for the gravy".
Add onions and 1/2 a teaspoon of sugar to the heated oil. Browning the onions will add a darker color to the gravy, which you want when making a goat curry.
Add ginger and garlic and saute until the raw smell has disappeared around 1-2 minutes.
Add cumin powder, coriander powder, turmeric, chili powder, and the ground spice and saute for 5-6 more minutes of medium heat. I like to dissolve the powdered spices in a few tablespoons of water before adding to the pan. This makes sure that the spices don't stick to the bottom of the pan.
Add tomatoes and tomato paste and cook until the raw onion smell disappears, 2-3 more minutes.
Add goat meat. Give everything a good stir.
Now add the vegetables, stir, and add just enough water to immerse everything. Add salt to taste. You will be able to adjust salt later when you taste the curry. Close the pressure cooker lid and cook until 2 whistles are given out. The cooking time will depend on the pressure cooker. Some trial and error may be needed. Let the steam escape entirely before releasing the pressure cooker lid. If the meat feels tough, you will need to cook it some more. You may need to take out the potatoes and other vegetables so they don't melt into the gravy.
Prepare fried onion masala. Heat 1 tbsp oil in a pan. Add mustard seeds, curry leaves, red chilies, and a lot of sliced onions. The more the better. Saute over medium to high heat, stirring occasionally, until golden brown.
Once the goat has cooked, let steam escape from the pressure cooker and add this to the goat curry. Continue to cook over low heat until oil separates and gravy thickens.
Finish with coriander leaves/cilantro.
Serve with roti, parantha, steamed rice, or pulao. Pickled onions and green chutney go great with this goat curry.

Notes

This recipe adds quite a few chilies in each stage. This naturally makes the dish spicy. But if you prefer non-spicy food, just use as many chilies as you want or skip them altogether. It will not compromise the taste.

Nutrition