Jul 14 2026
Restaurants›Taj Stamford›Goat Chettinad Recipe

Goat Chettinad Recipe

Inspired by Taj Stamford
Time2h 30m
Serves4

Goat cooked in roasted coconut paste and whole garam masala

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Ingredients

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Main Ingredients

Coconut Paste

Whole Garam Masala

Method

Preparation of Coconut Paste

  1. 1

    Toast the Spices

    In a dry skillet over medium heat, toast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds until they are fragrant, about 2-3 minutes. Be careful not to burn them.

  2. 2

    Blend the Coconut Paste

    Add the toasted spices and fresh grated coconut to a blender. Blend them together with a little water to form a smooth paste. Set aside.

Cooking the Goat

  1. 3

    Sauté Onions

    In a large pot or pressure cooker, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until they are golden brown.

  2. 4

    Add Ginger-Garlic Paste

    Add the ginger-garlic paste to the pot and sauté for another minute until the raw smell disappears.

  3. 5

    Incorporate Goat Meat

    Add the goat meat to the pot and mix well. Cook for about 5-7 minutes until the meat is slightly browned.

  4. 6

    Add Tomatoes and Salt

    Stir in the chopped tomatoes and salt. Cook until the tomatoes are soft and the mixture is well combined.

  5. 7

    Add Coconut Paste

    Add the prepared coconut paste to the pot. Mix well to coat the goat meat with the coconut mixture.

  6. 8

    Add Whole Garam Masala

    Add the cinnamon stick, cloves, and cardamom pods to the pot. Stir to combine.

  7. 9

    Cook the Goat

    Cover the pot and let it cook on low heat for about 1.5 to 2 hours, or until the goat is tender. If using a pressure cooker, cook for about 20-25 minutes after the first whistle.

Serving

  1. 10

    Serve Hot

    Once cooked, remove from heat and let it rest for a few minutes. Serve hot with rice or Indian flatbreads.

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