Goat Kurma Recipe
Goat cooked with delicious almonds, cashews, saffron and spices.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Almond-Cashew Paste
Soak the blanched almonds and cashews in warm water for 30 minutes. After soaking, blend them into a smooth paste with a little water. Set aside.
- 2
Marinate the Goat Meat
In a large bowl, mix the goat meat with turmeric powder, coriander powder, cumin powder, garam masala, and salt. Let it marinate for at least 30 minutes.
- 3
Cook Onions
In a heavy-bottomed pot, heat the oil over medium heat. Add the chopped onions and sauté until they are golden brown.
- 4
- 5
Introduce Tomatoes
Add the pureed tomatoes and cook until the oil separates from the mixture, stirring occasionally.
- 6
Add Marinated Goat Meat
Add the marinated goat meat to the pot and sauté for about 10 minutes, ensuring the meat is well-coated with the spice mixture.
- 7
Add Water and Almond-Cashew Paste
Pour in the water and add the almond-cashew paste. Mix everything thoroughly and bring it to a boil.
- 8
Simmer the Kurma
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the goat meat is tender. Stir occasionally and adjust water or spices as required.
- 9
Finish with Saffron
Dissolve the saffron in a tablespoon of warm water and add it to the simmering kurma about 5 minutes before serving.
- 10
Garnish and Serve
Once cooked, garnish with fresh coriander leaves. Serve hot with rice or flatbreads.
