Expand your culinary horizons with this hearty and flavorful spicy goat curry!
1 hr 20 min
1 hr 40 min
This Recipe is: Egg Free
Meal Type:Main Course
Cuisine Type: Indian
- 2/3 cup vegetable oil
- 3 onions, thinly sliced
- 1 tbsp crushed garlic
- water, to cook garlic and onions
- 4 large tomatoes, diced
- ½ tsp ground turmeric
- 1 tsp cayenne 90 HU (very hot)
- 2 tbsp ground coriander
- 1 tsp salt
- 1 pound, 2 ounces goat meat (leg and neck chops), cubed
- boiling water, to cook goat meat
- ½ tsp crushed fennel seeds
- ½ cup plain yogurt, lightly whisked
- ¼ tsp ground black pepper
- white rice, to serve
- Heat the vegetable oil in a heavy-based pan (such as a Dutch oven) and fry onions over medium heat for about 10 minutes, until they are a deep, dark-brown color. (Stir continuously to make sure the onions cook evenly and do not burn.)
- Mix the crushed garlic with 3 tbsp. water, add to the onions and cook for 2 minutes. Add the tomatoes, ground spices and salt, cook for 10 minutes over medium heat, until the oil starts to separate from the spices.
- Add the goat to the pan and mix well so that the meat is coated with the spices. Cook over medium heat for 10 minutes, then add 3 cups boiling water, stir, and reduce heat. Cover and simmer until goat is very tender, about 45 minutes.
- Add the crushed fennel seeds, yogurt and pepper to the pan, cover again and simmer for another 10 minutes. Taste for seasoning and adjust if necessary. Serve with rice.
2 cans of diced tomatoes can be substituted for the fresh tomatoes.
Beef cube steak or stew meat, as well as lamb saddle or loin, can be substituted for the goat chops.
Adapted from World Market: Indian