Dhaba Goat Curry Recipe
Cardamom, tomatoes, cumin.
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Ingredients
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Goat and Marinade
Spice Tempering and Base
Finishing and Garnish
Method
Goat and Marinade
- 1
Trim and marinate
Trim excess fat from the goat pieces if desired. In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and 2 tsp salt. Add the goat pieces and massage marinade into the meat so all surfaces are coated. Cover and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
Spice Tempering and Base
- 2
Heat oil and bloom whole spices
In a heavy-bottomed pot or Dutch oven heat the oil or ghee over medium heat until shimmering. Add bay leaves, green cardamom pods (lightly crushed), black cardamom, cinnamon stick and cloves. Fry for 30–45 seconds until aromatic, taking care not to burn.
- 3
Toast cumin and brown onions
Add the cumin seeds and let them sizzle for 10–15 seconds. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deep golden brown (about 12–18 minutes). This step builds the dhaba-style base flavor—be patient and reduce heat if onions start to burn.
- 4
Add green chilies and tomatoes
Add slit green chilies (if using) and the finely chopped tomatoes. Cook on medium heat until the tomatoes break down and the oil begins to separate from the mixture, about 8–10 minutes. You can mash tomatoes with the back of a spoon for a smoother gravy.
- 5
Spice powders
Stir in ground coriander, ground cumin and 1 tsp additional salt and black pepper. Cook for 1–2 minutes to roast the spices briefly and release their aroma.
- 6
Add marinated goat
Add the marinated goat pieces along with any residual marinade to the pot. Increase heat to medium-high and sear the meat for 4–6 minutes, turning occasionally so pieces brown lightly — this adds depth of flavor.
- 7
Simmer with stock
Pour in 2 cups of water or hot stock, scrape up any browned bits from the bottom, bring to a gentle boil. Once boiling, reduce heat to low, cover partially, and simmer gently until goat is tender, about 1.5 to 2 hours depending on cut and size. Check every 20–30 minutes and stir to prevent sticking; add a splash more water if gravy reduces too much. Alternatively, you may pressure-cook for 20–30 minutes on medium-high (follow your cooker’s guidelines) until tender.
Finishing and Garnish
- 8
Reduce and finish flavors
When the goat is tender and the gravy has reached desired consistency (moderately thick, coats the back of a spoon), sprinkle garam masala and crushed kasuri methi over the curry. Stir and simmer uncovered for 3–5 minutes to meld flavors. Taste and adjust salt and pepper.
- 9
Garnish and serve
Turn off heat. Stir in chopped cilantro. Serve hot with lemon wedges on the side for squeezing over the curry. This dhaba-style goat curry pairs well with steamed rice, naan or chapati.
