Embark on a culinary journey to the heart of Indian cuisine with our delectable goat curry recipes. These dishes, hailing from various regions of the Indian subcontinent, showcase the vibrant flavors and rich culinary heritage of India. From the aromatic and flavorful Chettinad Goat Curry, infused with a symphony of spices, to the creamy and succulent Hyderabadi Goat Curry, each recipe offers a unique taste experience. Whether you prefer the robust and tangy flavors of the Andhra Style Goat Curry or the milder and creamy goodness of the Kashmiri Rogan Josh, our collection of goat curry recipes caters to diverse palates. Prepare to tantalize your taste buds and immerse yourself in the culinary traditions of India with these exceptional goat curry dishes, each representing a region's unique culinary identity.
Let's cook with our recipes!
INDIAN GOAT CURRY
An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis.
Provided by Anonymous
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
- Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
- Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.
Nutrition Facts : Calories 466 calories, Carbohydrate 29.3 g, Cholesterol 124 mg, Fat 16.8 g, Fiber 4.5 g, Protein 48.5 g, SaturatedFat 3.4 g, Sodium 160.8 mg, Sugar 5.8 g
MUTTON VARUVAL (MALAYSIAN INDIAN-STYLE GOAT CURRY)
This recipe is the star dish every Diwali at my Indian relative's home in Malaysia. I had to beg my husband's aunt to give up her secret recipe so we could make it for our wedding. Serve over rice or with Indian breads such as naan or chapati.
Provided by Lydia Parison
Categories World Cuisine Recipes Asian Indian
Time 3h
Yield 6
Number Of Ingredients 19
Steps:
- Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
- Place red onions in a blender; grind into a smooth paste.
- Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
- Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
- Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 6 g, Cholesterol 70.9 mg, Fat 7.6 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 4.6 g, Sodium 948.6 mg, Sugar 1.5 g
Tips for Making a Delicious Indian Goat Curry:
- To ensure your goat curry is tender and flavorful, choose goat meat from a young animal, ideally between 6 and 9 months old. - If you're short on time, use a pressure cooker to speed up the cooking process. Just be sure to adjust the cooking time accordingly. - Don't be afraid to experiment with different spices and herbs to create your own unique flavor profile. Some popular additions include cumin, coriander, turmeric, ginger, garlic, and chili powder. - Serve your goat curry with a side of rice, naan, or roti for a complete meal. For a cooling touch, consider adding a dollop of yogurt or raita.Conclusion:
Indian goat curry is a versatile and flavorful dish that can be enjoyed by people of all ages. With its tender meat, aromatic spices, and creamy sauce, it's sure to become a favorite in your household. So next time you're looking for a delicious and satisfying meal, give Indian goat curry a try. You won't be disappointed.
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