Goat Curry with Five Whole Spices
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This goat curry is a flavorful dish where tender goat meat is slow-cooked with a blend of five whole spices, creating a rich and aromatic meal.
Ingredients
Units
Scale
- 1 1/2 lbs (680 g) goat meat (with bone, cut into pieces)
- 1 1/2 cups (360 ml) thinly sliced onion (preferably red onion)
- 1 tbsp ginger-garlic paste (preferably fresh, or use bottled)
- 1 cup tomato (one, cut into pieces)
- 2 tbsp (30 ml) oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- Salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 cups (480 ml) water
Instructions
- Heat 2 tbsp of oil in a thick-bottomed pan over medium heat.
- Add 1 tsp each of cumin seeds, coriander seeds, fennel seeds, mustard seeds, and fenugreek seeds. Stir until the spices are fragrant, about 1-2 minutes.
- Add 1 tbsp of ginger-garlic paste and 1 1/2 cups of thinly sliced onions. Cook, stirring occasionally, until the onions become translucent and turn light golden brown, about 8-10 minutes.
- Add 1 cup of chopped tomato and cook until the tomatoes soften, about 5 minutes.
- Stir in 1/2 tsp of turmeric powder and 1/2 tsp of red chili powder. Mix well.
- Add the goat meat pieces and salt to taste. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
- Add 2 cups of water, bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the meat is tender and cooked through.
- Adjust seasoning if necessary and serve hot.
Notes
- For best results, use fresh ginger-garlic paste.
- The curry can be stored in the refrigerator for up to 3 days.
- Reheat gently before serving.
- Serve with rice or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 25
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 90
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Frequently Asked Questions
What are the five whole spices in this curry, and why are they added whole rather than ground?
The five whole spices are cumin seeds, coriander seeds, fennel seeds, mustard seeds, and fenugreek seeds — 1 tsp each. They are bloomed in hot oil first for 1–2 minutes until fragrant, which extracts their oils and creates a deeper, more complex base flavor than pre-ground versions would provide.
How long does the goat meat need to simmer, and how do I know it is done?
After adding 2 cups of water and bringing to a boil, reduce the heat to low, cover, and simmer for 45–50 minutes until the meat is tender and cooked through. Goat (with bone) takes longer than chicken or lamb — pull back at the joint to check tenderness.
Wow, what an amazing curry!
That’s really delicious n tempting. Thanks for sharing.
Sounds great, unfortunately not easy to find goats meat here. I tried it once though, was lovely – lean but with lots of flavor.