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  • Goat Curry -A quick and easy recipe

    Posted on | February 14, 2007 | 19 Comments |

    This is my short-cut way of making goat curry, it really looks and tastes like it took some time and effort to make, but it is too darn easy! The best thing I like about this recipe is that there is no grinding involved, no mixer jars to clean, but the gravy still has that nice thick texture. I use the store bought ginger paste and garlic paste, but if you don’t have the pastes, chop up some ginger and garlic real small, you don’t have to grind those. The idea is to keep the recipe simple.


    1. 2 lb Goat 
    2. 1 1/2 Red Onions, diced
    3. 2 Tomatoes, diced
    4. 1 tbsp Ginger paste
    5. 1 tbsp Garlic paste
    6. 2 tbsp Yogurt
    7. 2 tbsp Red chili powder
    8. 4 tbsp Coriander powder
    9. 1/4 tsp Turmeric powder
    10. 1/2 tsp Garam masala
    11. 1/2 tsp Black pepper powder
    12. salt for taste
    13. 5 Cardamom pods
    14. 1 Star anise
    15. 1/2 Red onion, sliced
    16. 5 Green chilies, slit
    17. a few Curry leaves
    18. 2 tbsp oil


    Cut goat into small pieces. Combine the goat pieces, the diced onions, tomatoes and ingredients 3 to 12  in a pressure cooker. Add half a cup of water and cook for 6-8 minutes in the cooker after the first whistle.

    Heat the oil in a deep frying pan. Add cardamom and star anise and stir for 30 seconds. Add the sliced onions and green chilies and curry leaves to the pan and saute for a while. Remove the goat pieces from the gravy using a slotted spoon and add to the pan. Fry the goat pieces till brown. Now add the gravy from the pressure cooker to the pan, delicious goat curry is ready. 

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    Category: India - Kerala, Lamb or Goat, Mains, Recipes

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    19 Responses to “Goat Curry -A quick and easy recipe”

    1. Obulakshmi
      August 11th, 2007 @ 3:30 am

      looks like a really easy recipe. i’m gonna try it today.

    2. sandeepa
      December 12th, 2007 @ 7:34 am

      This I am definitely going to try, do you think I can serve this with Naan ?

      I think it will be delicious with Naan Sandeepa…. this curry is a life saver for me, so easy and tasty you will thank me :)

    3. Randeep M
      December 29th, 2007 @ 6:06 pm

      I tried your Goat Curry. It was awesome. Only difference is that the Goat wasn’t really cooked after 3 minutes so I had to give 2 whistles more. I think cooking time varies from place to Place & Goat to Goat.
      Overall, a very Easy & Tasy Treat!

      Thanks Randeep… I think I made a mistake while typing the recipe, you are right, 3 minutes won’t cut it. I normally cook for 6-8 minutes…. I will update the post, thanks for pointing it out… and I am glad you loved the recipe…

    4. JD
      April 8th, 2008 @ 8:13 pm

      Thanks for the recipe, I want to try this one out. But I don’t have a pressure cooker, is it ok to just do the first part in a normal pot? If so how long should I cook it and should I put more water?

      Hi JD, sure you can do this in a normal pot. You should pour enough water to cover the muttom and cook covered with a tight lid for about 20-25 minutes. Check for doneness and cook further if needed. After the mutton is soft, follow the second part of the recipe. Hope this helps

    5. Pamella
      July 28th, 2008 @ 9:02 pm

      Thanks for this receipe. I agree the cooking varies… I guess it was “Australian Goat’ thats why ?

      Thanks again, hope you will post more receipes.
      Sydney Australia

    6. sajitha kumar
      August 10th, 2008 @ 6:05 pm

      Today for the first time I prepared goat curry using your recipe and I followed the same way you mentioned. For me, for the first time I felt that I can cook tasty non veg too. Am just waiting for my husband to give comments. And it looks the same as shown in the picture. Cud u post the recipe for chicken drumsticks and chicken curry.Thanks. keep it up. :drool: :razz:

      Thanks for the feedback Sajitha! Glad it turned out well. I already have some chicken drumsticks and curry recipes here, you can click on the Recipe Index on the top menu to get the link.

    7. B.Augustine
      January 1st, 2009 @ 7:00 pm

      this recipe looks very tasty and juicy but it doesn’t exist. Anyway I try it tomorrow. Thanks.

    8. Vic in Sydney
      February 8th, 2009 @ 1:07 am

      You’re right about the Sydney Goat. I put it in a pressure cooker 2 weeka go and 3 whistles later I had goat paste. :)
      I just tried your recipe, doesn’t look nearly as good as your picture, but it smells divine. I will post a follow up on the final result later this evening. Cheers all!

    9. Artie
      August 26th, 2009 @ 11:25 am

      can I double the ingredients if i wanted to make 4 pounds of goat? thanks

      • sig
        October 1st, 2009 @ 6:17 pm

        Yes, sure you can double the ingredients

    10. Merina
      November 7th, 2009 @ 9:51 pm

      The recipe looks good i want to try this for our wedding anniversary.

      But u haven’t decsribed when to add the masalas and yogurts in u’r recipe. :roll:

    11. Jem
      August 4th, 2010 @ 6:39 am

      Hi there..I stumbled upon this site looking for some easy curry recipes and I am happy to report that I found them! I tried this last night and it turned out great (and this was the easiest goat curry recipe I’ve tried). Ofcourse, there was issues with the pressure cooker (I needed to go up to 6 whistles!), but the base recipe was outstanding. Thanks so much and I plan to check in a lot more often:)

    12. singh
      December 30th, 2010 @ 7:22 am

      Anyone know hyderabadi goat meat recipe? not biryani kind but just the goat meat itself?

    13. Vince
      April 5th, 2011 @ 8:35 pm

      What’s a whistle?? What happened to good old hrs & mins??

    14. Walkinwood
      March 23rd, 2012 @ 10:50 am

      When you say tbs, do you mean a regular table-spoon (15 ml) measure?
      I wanted to confirm before I made it too spicy. Thank you.

    15. Kiwimaid
      October 26th, 2012 @ 9:47 pm

      Hi, I made this, the goat was very tough. And even though I halved the chilli, it was VERY hot.

      I WILL make this again, but in the slow coker with only a quarter of the chilli!!

    16. Norris
      December 12th, 2012 @ 9:19 pm

      There is certainly a great deal to know about this subject.
      I really like all of the points you have made.