Indian Goat Curry
This delicious Indian goat curry recipe is brought to you by Chef Kumar Mahadevan, one of the best Indian chefs living in Australia.
Kumar has published an acclaimed Indian cuisine cookbook and this is one of his favorite recipes.
This goat curry recipe (mutton meat can be used as well) also known as railway goat curry was first developed by the chefs of the Indian Railway during the British Raj, keeping in mind the delicate palates of the British.
This goat curry recipe is milder than traditional Indian goat curry recipes, yet it’s an amazing blend of spices and aromas and super delicious.
Enjoy!
Indian Goat Curry
Ingredients
- 100 ml sunflower oil
Garam masala whole:
- 1 inch cinnamon
- 3 pods green cardamom
- 3 pieces bay leaves
- 1 teaspoon mace powder
- 9 cloves
Everything else:
- 2 pieces Spanish onion
- 1.5 tablespoons ginger paste
- 1/2 tablespoon garlic paste
- 3 medium tomatoes
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1.5 kg goat meat with bone
- 5 sprigs coriander leaves
Instructions
- Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.
- Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.
- Add the garlic paste first and cook for a minute.
- Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.
- Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.
- Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.
- Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.
- Sprinkle with fresh coriander leaves for garnish before serving.
- Tip: A slow cooking process will ensure tender cooked meat.
Notes
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