Goat Curry – Mutton Curry

Goat Curry – Mutton Curry

Goat meat is erroneously known as Mutton! It is cooked in numerous delicious ways. This simple, yet delicious version of goat curry or mutton curry is also easy to put together. The basic recipe for this dish is my mother’s so I know it is good as I grew up eating it.  Goat curry or is delicious served with plain rice, a salad, and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

What You’ll Need

  • 2 pounds goat leg, cut into suitable bite-sized chunks
  • 4 tablespoons vegetable/ canola/ sunflower cooking oil
  • 2 large onions sliced thin
  • 2 large tomatoes diced
  • 2 tablespoons garlic paste
  • 1 tablespoons ginger paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon  turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons  garam masala powder
  • Salt to taste
  • Chopped coriander to garnish

    How to Make It

    1. Heat the cooking oil in a heavy bottomed pan, on medium heat.
    2. When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
    3. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove from a separate container.
    4. Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
    1. Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
    2. Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.
    3. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
    4. Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/ mutton is browned well.
    5. Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
    6. When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis, Naans or plain boiled rice.

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