|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 16mg||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In India, mutton often refers to goat meat instead of sheep and it is cooked in numerous delicious ways. This simple yet delicious version of mutton or goat curry is also easy to put together and you can use goat meat or sheep.
A mix of sautéed onions, tomatoes, garlic, and onion is puréed to make a flavorful sauce with a perfect balance of savory, aromatic spices. Dried spices add an unbeatable depth of flavor as the ingredients simmer together. Goat curry is delicious served with steamed rice, a salad, and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis.
4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)
2 large onions, sliced thin
2 large tomatoes, diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons garam masala powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 pounds goat (or sheep leg), cut into bite-sized chunks
Kosher salt, to taste
Chopped fresh coriander (cilantro), garnish
Gather the ingredients.
Heat the cooking oil in a heavy-bottomed large pan over medium heat.
When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once smooth, move into a separate container.
Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.
Heat the oil over medium heat leftover from frying the onions and add the onion paste. Sauté for 2 to 3 minutes.
Add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chili powder. Mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
Add the goat or sheep pieces to the masala, season with salt to taste, and stir to fully coat the meat with the masala. Sauté until the goat or sheep is browned well.
Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the goat or sheep as it cooks and adding more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.
- If you don't have garlic or ginger paste, you can make your own using fresh garlic and ginger. Grate them finely using a Microplane grater or grater plate. Alternatively, add the garlic and ginger to the food processor before adding the tomatoes. Process until very finely chopped and add the tomatoes. Process to form a smooth sauce.
What Does Curry Goat Taste Like?
Goat has a similar flavor to lamb but is not as lean, making it a bit richer. Goat curries can vary in flavor from very spicy to mild, but all have a savory sauce featuring a mix of aromatics and spices.
Which Cut of Goat Meat Is Best for Curry?
The back half of the goat is the best part for use in curries, such as the leg and loin. Meat may be sold bone-in or boneless, and can often be found already cut into stew meat.