Goat Curry

This goat curry is an Indian style dish consisting of lean pieces of goat in a fragrant curry sauce and is a good dish for those trying goat for the first time.

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 448kcal

Author Liza Agbanlog

Ingredients

2.5 lbs boneless leg of goat ,cut into bite-sized pieces
Salt and freshly ground black pepper
3 tbsp avocado oil or any vegetable oil
1- inch cinnamon stick
7 green cardamom pods ,bruised
7 cloves
3 bay leaves
1 large onion ,finely chopped
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp tomato paste
1 ½ tsp ground turmeric
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp goat masala
2 cups warm water plus more as needed
1 large potato ,peeled and cut into large cubes
1 tbsp chopped fresh mint leaves
2 tbsp chopped fresh cilantro leaves
Fresh lemon juice ,to taste (optional)

Instructions

Season the goat meat with salt and pepper.
Heat the oil in a heavy pan over medium heat. Add the cinnamon stick, cardamom, cloves and bay leaves; cook until spices sizzle, about 30 seconds. Stir in the goat meat, increase the heat to medium high and cook until the meat begins to brown and its natural juices have evaporated.
Add the onion, garlic and ginger. Cook, stirring frequently, for 4-5 minutes. Stir in the tomato paste, turmeric, coriander, cumin and goat masala. Cook, stirring constantly for 2- 3 minutes.
Reduce the heat to low and then add the warm water, stirring and scraping up any accumulated browned bits from the bottom of the pan. Cover and simmer for 40 minutes or until the meat is tender. Stir frequently to make the sauce does not stick at the bottom of the pan and add more water as needed.
Add the potato and cook until potato is tender, about 15 minutes. Uncover and continue to simmer until preferred sauce consistency has been reached. Season to taste with salt and pepper. Stir in the fresh mint and cilantro leaves.
Serve with rice or nan. Drizzle with fresh lemon juice, if using.

Nutrition