Indian goat curry (mutton curry). Make this easy dinner that gets its beautiful flavor boost from the rich sauce and aromatic spices. The best part is the combination of marinade spices, whole spices and ground spices working together to create perfectly cooked amazingly tender meat. Be sure to pair it with your favorite rice, naan, parathas!
At first glance, this curry looks so rich with luscious sauce. But what if I told you it’s 10 times tastier than it actually looks and so easy to make? No hidden ingredients, no hacks. It’s just the classic version of your favorite mutton curry.
In case you’ve missed it, there are plenty of lamb / mutton recipes on the blog, from classic curries to slow cooker versions, and this recipe is yet another way to cook your favorite meat. This is my go-to when I’m after that unique rich sauce. The slow cooker and instant pot versions are certainly a bonus for the busy home cooks. Plus, you can make a big batch and store in the refrigerator or freezer for later use. Certainly a home cook’s dream!
Key Ingredients In Indian Goat Curry
- Goat or mutton - Mutton with bone is more flavorful, but you can use boneless pieces if you like.
- Whole spices - This includes bay leaf, cardamom, cinnamon and fennel seeds.
- Ground spices - The classic additions like ground turmeric, ground coriander, ground cumin, red chili powder and garam masala.
- Tomatoes - You will need tomato paste and canned or fresh tomatoes.
How To Make Indian Goat Curry
Marinate meat - For tender meat, marinate the meat with yogurt and few spices like ground turmeric, coriander and red chili powder for about 3-4 hours.
Make curry - Start with sauteing the whole spices followed by onions, garlic, ginger and green chilies. Once aromatic, stir in spices and tomatoes. Let the tomatoes turn mushy before adding in marinated mutton or goat and cover pour in hot water.
At this stage, you can cover the pan with a lid, and cook the meat for about 1 and ½ hours. Ideally, the meat needs to be tender and fall-off-the-bone delicious. Finally, you will need to add a little garam masala, dried fenugreek leaves, and more hot water if needed to make thick sauce.
Indian Goat Curry | Mutton Curry
Ingredients
Marinate mutton:
- 1 kg goat mutton, cut into 2 cm pieces
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- 2 tablespoons yogurt
- Salt and pepper to taste
Curry:
- 1 tablespoon oil
- 1 tablespoon ghee
- 2 cardamom pods
- 1 inch cinnamon stick
- 1 bay leaf
- 1 teaspoon fennel seeds
- 2 large onions sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 green chili sliced
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes or 2 tomatoes chopped
- ¼ cup chopped coriander cilantro leaves
- 1 cup hot water
- 1 teaspoon garam masala
- 1 teaspoon ground black pepper
- 1 teaspoon dried fenugreek leaves kasuri methi
- Salt to taste
Garnish:
- Chopped coriander (cilantro) leaves
Serve:
- Rice or naan
Instructions
Marinate goat or mutton:
- Place meat in a large bowl.
- Add ground turmeric, ground coriander, red chili powder and yogurt.
- Toss to coat. Season with salt and pepper.
- Cover and refrigerate for about 3 to 4 hours or overnight if time permits.
Make curry:
- Heat oil and ghee in a large frying pan over medium-high heat.
- Add cardamom, cinnamon, bay leaf and fennel seeds. Stir fry for about 30 seconds.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
- Add garlic, ginger and green chilies. Sauté, stirring, for about 1 minute or until aromatic.
- Add ground turmeric, ground cumin, red chili powder and ground coriander. Sauté, stirring, for about 1 minute or until fragrant.
- Add tomato paste and canned tomatoes. Stir to combine. Cook, stirring, for about 2-3 minutes or until the tomatoes are mushy.
- Add marinated meat and coriander (cilantro) leaves. Stir to combine. Season with salt.
- Stir fry for about 10 minutes.
- Add hot water. Stir.
- Cook, covered, for about 1 and ½ hours or until the meat is tender. Add more hot water if needed.
- Add garam masala, ground black pepper and dried fenugreek leaves. Stir. Heat through.
- Serve with your favorite side - rice, naan or parathas.
Make This In Slow Cooker:
- Follow the recipe to marinate meat. Heat oil and ghee in a large frying pan over medium-high heat. Add marinated meat, and stir fry for 10 minutes. Transfer this meat to a slow cooker. Add cardamom, cinnamon, bay leaf, fennel seeds, onions, garlic, ginger, green chilies, ground turmeric, ground cumin, red chili powder, ground coriander, tomato paste, canned tomatoes, coriander (cilantro) leaves and hot water. Season with salt. Stir to combine. Cover and cook for 4 hours on high or 8 hours on low or until the meat is cooked through and sauce thickens slightly. Stir in garam masala, ground black pepper and dried fenugreek leaves. Simmer for about 5 minutes.
Make This In Instant Pot:
- Follow the recipe to marinate meat. With the instant pot on saute mode, heat oil and ghee. Sauté cardamom, cinnamon, bay leaf and fennel seeds for 30 seconds. Add onions, and sauté for 2 minutes or until browned. Add garlic, ginger and green chilies. Sauté, stirring, for 30 seconds. Stir in ground turmeric, ground cumin, red chili powder and ground coriander. Stir fry for about 30 seconds. Add tomato paste and canned tomatoes. Cook for about 2 minutes. Add marinated meat, coriander (cilantro) leaves and hot water. Season with salt. Cover and cook for 20 minutes. Once pressure is released, open the instant pot. Stir in garam masala, ground black pepper and dried fenugreek leaves. Turn on saute mode. Simmer for about 2 minutes. Serve.
Nutrition
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