Goat Curry Recipe Indian
Ingredients
To marinate
- Mutton (boneless or with bones) – 300 grams
- Curd or yogurt – 2 tablespoon
- Ginger garlic paste – 1 ¼ teaspoon
- Salt – ½ teaspoon
- Turmeric – ¼ teaspoon
- Red chili powder – ½ teaspoon
For cooking
- Oil – 1 ½ tablespoon
- Green Cardamom – 2 medium size
- Cinnamon – 1 inch
- Onions – 1 cup
- Tomato puree – ¼ cup
- Green chilies – 2
- Meat masala – 2 teaspoon
- Water – ½ cup
- Salt – as required
- Spring curry leaves – 2
- Coriander leaves – 2 table spoons (for garnish)
Preparation
- Add salt, ginger and garlic paste, turmeric and chili powder in curd to make a paste.
- Marinate mutton in the paste for about 1 hour to 45 minutes. It is recommended to marinade it overnight for tenderness
- Keep mutton out of refrigerator at least 30 minutes before cooking
Cooking
- Heat oil in pan and sauté bay leaf, cinnamon and cardamom for 2 minutes in it
- Add green chilies and onion to it and sauté until golden
- Pour the marinated mutton in pan and sauté for 5 to 7 minutes on very low flame
- Cover the pan for 10 min and add meat masala and curry leaves when moisture begin to release
- Sauté it for 2 to 3 minutes and Pour tomato puree into it then cook for another 5 to 7 minutes
- Cook it to dry the excessive water and puree gets settled with the meat.
- Serve it with rice or bread.