Goat Curry Recipe
Bone-in goat pieces prepared in a traditional Mughlai style with ginger, garlic, onions, and tomatoes.
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Ingredients
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Meat
Spices and seasonings
Vegetables
Liquids
Method
Preparation
- 1
Marinate the Goat
In a large bowl, combine the bone-in goat pieces with ginger, garlic, turmeric, red chili powder, and salt. Mix well to coat the meat evenly. Cover and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Cooking
- 2
Sauté Onions
In a large heavy-bottomed pot, heat the cooking oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown. This should take about 10-12 minutes.
- 3
Add Goat and Cook
Add the marinated goat pieces to the pot. Brown the meat on all sides for about 5-7 minutes.
- 4
Add Tomatoes
Pour in the pureed tomatoes and mix well. Cook for another 10 minutes until the oil starts to separate from the mixture.
- 5
Add Water and Simmer
Add 2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the goat is tender. Stir occasionally and check for doneness.
- 6
Finish with Garam Masala
Once the goat is tender, stir in the garam masala and cook uncovered for another 10 minutes to allow the flavors to meld.
- 7
Garnish and Serve
Remove from heat and garnish with chopped cilantro. Serve hot with rice or naan.
