Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Goat Meat Curry

Traditional Recipe 9: Goat Meat Curry recipe

🧺 Ingredients

• Goat meat (cubed 1.5 inch): 800g
• Onions (finely chopped): 230g
• Tomatoes (crushed): 280g
• Yogurt (full-fat): 120ml
• Ginger-garlic paste: 35g
• Green chilies: 2
• Cumin seeds: 5g
• Coriander powder: 8g
• Turmeric powder: 3g
• Red chili powder: 5g
• Garam masala: 5g
• Oil: 55ml
• Salt: 12g
• Water: 900ml
• Cinnamon stick (2 inch): 1
• Black cardamom: 3
• Bay leaves: 2
• Coriander leaves: 25g

👩‍🍳 How to make Goat Meat Curry

1. Heat oil (55ml) in heavy-bottomed pot over medium-high heat (190°C). Add cumin seeds (5g), crackle 15 seconds.
2. Add cinnamon (2 inch), black cardamom (3), bay leaves (2). Toast 15 seconds.
3. Add chopped onions (230g), cook 6 minutes until softened and edges turn golden-brown.
4. Add ginger-garlic paste (35g) and green chilies (2), cook 2 minutes until fragrant.
5. Add crushed tomatoes (280g), cook 6 minutes until broken down and oil separates.
6. Add yogurt (120ml), stir well. Cook 2 minutes.
7. Add coriander powder (8g), turmeric (3g), red chili powder (5g), garam masala (5g), stir 1 minute.
8. Add goat meat (800g), turn to coat evenly with spices. Cook 5 minutes.
9. Add water (900ml), bring to boil over high heat (200°C), then reduce to medium (160°C).
10. Cover pot, simmer 50 minutes, stirring occasionally, until meat is tender and shreddable.
11. Remove cover, simmer 10 minutes until gravy reduces and coats a spoon.
12. Add salt (12g). Taste and adjust spices.
13. Remove cinnamon, cardamom, and bay leaves if desired.
14. Garnish with coriander leaves (25g). Serve hot with naan, rice, or roti.

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