Goat or Lamb Curry

Goat Curry is a traditional north Indian dish that we ate on special occasions as children. This is my husband's favorite dish so these days I make it pretty often. You can use lamb or beef if you are not able to find goat.

3 lbs goat (trimmed of fat and cut into 2 inch cubes)
1 medium onion (diced)
3 cloves garlic (minced)
1½ tsp ginger (minced)
¾ cup plain yoghurt
2 tbsp tomato paste
3 tbsp Jaswant’s Kitchen Tadka Masala
½ tsp salt
1 tbsp canola or vegetable oil
¼ cup cilantro (chopped for garnish)
1 tbsp *kasoori methi (optional)
½ tsp crushed hot chilli (optional)
½ tsp Jaswant’s Kitchen Garam Masala

Whole spices

2 tsp cumin seeds
5 cloves
1 inch cinnamon stick
10 whole peppercorns
1 black cardamom
4 green cardamoms

Preheat oven to 350° F on bake setting. Wash meat under cold running water, drain and pat dry. In a bowl, mix meat with Jaswant’s Kitchen Tadka Masala.

Heat oil in a heavy oven proof pot on medium heat on stove top. Add whole spices and cook until golden and fragrant. Add meat and brown on all sides for about 5 minutes. Add onions, garlic, and ginger. Stir for 2 minutes. Add salt, yoghurt, and tomato paste. Mix and cover with a tight fiting lid for 5 minutes. Stir and add 1/2 cup of water and bring to a boil. Remove from stovetop, cover and cook in the pre-heated oven on the middle rack for 60-75 minutes.

If the meat is tender and breaks easily with a spoon it is ready. The cooking time depends on the quality of the meat and the efficiency of your oven. If meat is still tough, cook the curry for longer. If you like more gravy, add more hot water and boil on stovetop until desired thickness is achieved. Add additional salt and crushed hot chilli to taste. Crush the kasoori methi (optional) and sprinkle over the curry. Add Jaswant’s Kitchen Garam Masala. Whole spices are added for flavour and may be removed before serving. Mix and serve in a deep bowl and garnish with cilantro. Serve with basmati rice, chapatti or naan accompanied by a salad and plain yoghurt or raita.

*Kasoori methi is dried fenugreek leaves. It adds depth to the curry and is available in any Indian grocery store.

Tip: You can also make this recipe using lamb or beef instead of goat.

Makes 4 servings
Prep Time: 15 min
Cook Time: 60-75 min

Delicious!

Made this a few days ago, and I absolutely loved it! Making a meat curry in a skillet instead of a pressure cooker is really interesting, and well worth it! I used stewing beef as that's all I had on me, and it took an additional half hour in the oven to get it to the right amount of softness. However, I also had only thawed it from frozen the night before so it was not completely thawed when I started cooking (which could be why it took an extra half hour). I'll definitely make this again with completely thawed beef, or fresh from the grocery store. It was absolutely delicious :)