Goat Masala Recipe
Make Goat Masala Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Goat and Marinade
Spice Paste (Masala)
Whole Spices & Seasoning
Braising Liquid
Method
Goat and Marinade
- 1
Trim and Marinate
Trim excess fat from the goat and cut into 4–6 cm pieces if not pre-cut. Pat dry. In a large bowl whisk together yogurt, ginger-garlic paste, turmeric, red chili powder, 1 1/2 tsp salt (reserve remaining for later) and lemon juice. Add goat pieces and rub marinade thoroughly into meat. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.
Spice Paste (Masala)
- 2
Make the Masala Paste
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the chopped onions and sauté, stirring occasionally, until they begin to soften and turn golden at the edges (about 8–10 minutes). Transfer the onions to a blender. In the same skillet add remaining 1 tablespoon oil and lightly brown the chopped tomatoes for 6–8 minutes until they break down and the raw smell subsides; transfer to the blender. Add garlic cloves, peeled ginger and green chilies to the blender with 60 ml water. Blend to a smooth or slightly coarse paste depending on preference. Set aside.
Whole Spices & Browning
- 3
Temper Whole Spices
Heat remaining 2 tablespoons oil or ghee in a heavy-bottomed Dutch oven or large pot over medium heat. When hot, add cumin seeds and allow them to sizzle for 10 seconds. Add green cardamom pods, cloves, black peppercorns, bay leaves and cinnamon stick; sauté for 30–45 seconds until fragrant.
- 4
Brown the Marinated Goat
Increase heat to medium-high. Remove goat from the marinade (reserve the marinade liquid) and add pieces in a single layer, working in batches if needed to avoid overcrowding. Brown the pieces on all sides, about 3–4 minutes per side, turning carefully. Remove browned pieces to a plate and repeat with remaining meat. There will be some browned fond left in the pot — keep it for flavor.
- 5
Cook Masala in Pot
Reduce heat to medium. Add the blended onion-tomato paste to the pot and stir, scraping up the browned bits. Cook the paste, stirring often, until oil separates from the masala and it darkens slightly, about 10–12 minutes. If the paste becomes too thick, add 2–3 tablespoons of water as needed.
- 6
Spice and Season
Stir in coriander powder, cumin powder, remaining 1/2 tsp salt (or to taste), and sugar. Cook spices with the masala for 2 minutes to toast the powders and bloom the flavors.
Combine and Braise
- 7
- 8
Simmer Slowly
Once simmering, reduce heat to low, cover partially with a lid (leave a small gap for steam), and braise gently until goat is tender when pierced with a fork, about 90–100 minutes depending on cut and size. Stir every 20–25 minutes and check liquid level; add up to 100 ml additional hot water if it reduces too quickly. If using a pressure cooker, cook on medium-high until one whistle then reduce to low and cook 20–25 minutes; allow natural release.
- 9
Finish and Adjust
When meat is tender and sauce has thickened to a coatable consistency, stir in garam masala and crushed kasuri methi. Taste and adjust salt, sugar or lemon if needed. If you want a richer finish, swirl in 1 tablespoon ghee at the end (optional).
- 10
Garnish
Turn off heat and sprinkle chopped fresh cilantro over the top. Let the dish rest covered for 5 minutes before serving to let flavors meld.