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Goat Curry

Written By Neerakar on Thursday, September 15, 2011 | 4:44 PM

Goat curry is a dish that is very true to Nepali culture and cuisine. It is a vital part of one of our favorite festival - Dashain. Goat Curry brings back a lot of memories of childhood and the festival we hold so dear to our hearts. The very thought of all family members getting together and enjoying different variety of dish made from goat, is just astonishing. Here is my rendition of goat curry.
1) 4 lbs fresh goat meat
2) Heavy yogurt (Preferably 3.5% Milk Fat)
3) MDH Karahi Gosht Masala - for flavor
4)1 table spoon of Cumin Powder & Coriander Powder
5) 3 Red onions - Chopped
6) 3-4 Green Chilies
7) 4-5 Plum tomatoes
8) 3 table spoon of ghee or butter
9) Chopped Cilantro
10) Fresh Ginger and Garlic - Smashed or paste
11) 2 bay leaves, 1 stick of cinnamon, 4 cardamom, 3 cloves
12) 1 table spoon of Cumin Seeds
13) Salt & 1 tea spoon of Red Chili Powder
14) 1 tablespoon of sugar
After you have washed the goat meat, drizzle a little oil. Marinade the goat meat for about 15-20 before cooking with Yogurt, Karahi masala (or if you prefer, just use cumin, coriander, fenugreek, amchur, and Garam Masala Powder) salt and 1 tea spoon of red chili powder.
Chop the red onions, cilantro and tomatoes. Slice you green chilies in half. If you don't want a spicy curry, just take the seeds out of the chilies. Smash fresh ginger and garlic in a mortar and pestle or use store bought ginger garlic paste. Again, the fresher the better.
In a pressure cooker, you can use a deep sauce pan but it will take a little longer for the goat meat to cook, add Ghee or Butter. Then add 2 bay leaves, 1 stick of cinnamon, 4 cardamom, 3 cloves. After you see they are turning slight brown add the cumin seeds and chilies. Then add the onions and cook it until it turns brown. Add 1 table spoon of sugar. Lot of people don't use sugar but I think it acts as an amazing binding agent and I personally have found that if you add sugar to a dish, it brings out more flavor. Then add your cumin and coriander powder. Cook the mixture for another 2 minutes in medium high heat.
Add the goat meat and stir it well. Ensure that meat is properly coated with all those spices. Add a little bit of Karahi Masala if needed.
Add tomatoes and handful of cilantro. Don't add all the cilantro right now. Keep it for later. Cook it for about 10-15 minutes without the lid.
As you can see, the water starts coming out. Add a little bit of cilantro again. Mix it well.
Turn you heat to medium and cover the pressure cooker. Let it cook for about 15-20 minutes. In between you can always double check if the meat has been cooked by opening the lid of the pressure cooker. Just be careful though.
After 15-20 minutes the water will subside and you will have a wonderful curry. A nice, spicy and just fall of the bone goat meat. If in case the water hasn't subsided and you curry looks a little runny, let it cook for a while on medium high heat with the lid on.
And there you have it, everyone's childhood favorite goat curry. Below are some more pictures.
Simply delicious 
Goat curry served with rice and mustard green. 


About Neerakar


  1. That sure looks beautiful. I'm gonna try this over the weekend :)

  2. Oh my GOd!! This so reminds me of the scrumptious curries my dad used to make. I am from Kerala and I am gonna try this out soon. Without de-seeding the chilies of course :)

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  4. wow !!!! looks good , I am marrying an Indian woman .