I had guests for lunch last weekend. They informed me that they don’t eat chicken and chicken is what I do best. I decided to make goat for them but wanted to do something special. I have never tried the goat like this before but was so proud at the end when the goat curry turned out so good that I didn’t even have a piece left at the end of the day. Even my brother who doesn’t like goat at all ate it and had second helping. AS was really happy and the guests all praised my cooking. My mum will be so proud to know that I am becoming a better cook every day.
Ingredients
- 1 kg goat with bones cut into 1 inch cubes (pieces with bones can be a bit bigger too)
- 3 medium onions thinly sliced
- 2 dry red chilies
- 2 medium tomatoes diced
- 2 tablespoons ginger & garlic paste
- 1 inch cinnamon stick
- 1 tablespoon turmeric powder
- 6-8 curry leaves
- 1 tablespoon red chili powder
- 3 tablespoons garam masala powder
- Salt to taste
- 5 tablespoons oil
- Fresh coriander to garnish
Method:
- In a pressure cooker, put cut goat meat cover half the meat with water and add 1 tablespoon of salt.
- Cook it until the whistle goes off 5-8 times. Let it cool down.
- The meat is perfect if you can separate the meat from the bone with hand.
- Drain the water and pour the meat into a large bowl with 2 tablespoons ginger & garlic paste, 1 tablespoon red chili powder, 3 tablespoons garam masala powder, 2 table spoon of oil and marinat well and leave it for at least a few hours in the fridge. I left mine overnight and it was just great.
- In a pan, add oil, onion and salt and sauté until onion becomes soft and translucent. Take the onion out of the pan and put it aside.
- In the same pan, add remaining oil, add dry red chillies, cinnamon stick and curry leaves and fry them for a minute.
- Now add the marinated meat and fry until the meat is brown on all the sides. Keep stirring frequently making sure, the meat doesn’t stick to pan and keep frying for 5 to 8 minutes on medium flame.
- Add tomatoes and fry them all together for about 5 minutes or until tomatoes are cooked and mussy.
- Transfer into a serving bowl and garnish with fresh coriander leaves.
Take care and happy FRIDAY ,
M from nepaliaustralian
XOXO
nepaliaustralian 
M, that looks really yummy. Matthew would love it! Can I try it and use lamb instead of goat? Have a great weekend, hugs Paula xxxx
Of course lamb will be perfect as well. If there you want to avoid the smell, marinated it for bit longer. Take care Paula 🙂
Okay, thank you! x
tempted. 🙂 will make it for my family as it’s raining everyday here. they will love it.
I hope they loved it. 🙂
Tofu, tempeh and seitan are excellent alternatives to meat…
You should try them …
Nepal sounds so beautiful!
blog : global vegan fare
I love tofu but sorry we are meat loving people :). Nepal is really beautiful for sure 🙂
That sounds yummy !
Confession :- Grew up in a hardcore Vegetarian family, only started eating chicken/fish/meat after going to college in a different city. Being in Bangalore, 99 percent of my meals are veggie; Friday nites are when I indulge in non-veg when I’m out with friends.
But my question is as follows: Most of ‘regular’ non veggie folks I know usually have chicken/fish. For example, take people of the India Western Coast, say Mangalore. They love their fish ( compulsory) and chicken ( including “Country Chicken”). Red meat ( goat/lamb) is usually rare. But again, this is region specific, if you go up North India ( Hill regions) , they love their goat/lamb, but they like their chicken too !
First time I’ve heard of someone who avoids chicken, but eats Goat/Lamb. Any specific reason ?
Thank you Ramesh. In Nepal , there are lots of people especially in caste Brahmin and Chhetri who eats only oat as they consider other meat as not pure. I guess that was the case. Try my recipe , I am sure you will love the goat 🙂
This looks sooo good! Need to try it soon!
It is yummy as well. let me know how you went 🙂
Oh this looks so yummy..never cooked goat curry this way. I have to try it now 😋👌
It is so yummy that I was surprised. I think marinating overnight did the trick 🙂