Description
A rich and flavorful goat or lamb curry, perfect for serving with roti, paratha, naan, or basmati rice.
Ingredients
Scale
- 1–1 lb (~545 g) bone-in goat or lamb meat (mixed pieces), cut into ~2″ pieces, cleaned and excess fat removed, patted dry
- 1/4 cup neutral oil (grapeseed or avocado oil)
- 1 tbsp ghee (or substitute butter)
- 1 3/4 tsp kosher salt (divided; use less if using table salt)
- 6–7 garlic cloves, crushed or finely chopped
- 1-inch ginger, crushed or finely chopped
- 1 medium (~225-250 g) yellow onion, finely chopped
- 2 small (~200 g) tomatoes, roughly puréed or finely chopped
- 1–2 small green chili peppers (Thai chili or 1 Serrano), chopped or sliced
- 2 green cardamom pods
- 3 whole cloves
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/2–1 tsp cumin powder
- 1/2 tsp red chili powder (or Kashmiri chili powder for less heat)
- 1/2 tsp turmeric powder
- 1/4 tsp ground black pepper
- 1 tbsp plain whole-milk yogurt (whisked; omit for dairy-free)
- 2 small (~350 g) russet potatoes, peeled and cut into 1 ” cubes
- 1/2 tsp garam masala
- 2 tbsp chopped cilantro leaves
Instructions
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and ghee. When hot, add goat or lamb meat with 3/4 tsp salt. Sauté for 6-7 minutes, stirring occasionally, until the meat changes color and develops seared edges.
- Add crushed garlic and ginger, sauté for 1 minute until fragrant. Add chopped onion, puréed tomatoes, green chili, whole spices (cardamom pods, cloves, cumin seeds), ground spices (coriander, cumin, red chili, turmeric, black pepper except garam masala), and the remaining 1 tsp salt. Stir to combine well.
- Pour in 1 to 1 1/4 cups water, enough to cover about one-third of the meat. Bring to a boil, then reduce heat to low or low-medium to simmer. Cover and cook for 1 hour 30 minutes until meat is tender yet not falling off the bone; it should break apart when pressed with a wooden spoon. If not tender, cook an additional 15-30 minutes, adding water if needed.
- Increase heat to high and stir occasionally to evaporate water over about 5-7 minutes. Continue sautéing for an additional 5-6 minutes so the masala thickens and oil separates from the curry.
- Reduce heat to low, stir in whisked yogurt until combined. Add the cubed potatoes and 2 to 2 1/4 cups water based on desired curry consistency.
- Bring to a boil on high heat, then reduce to a simmer and cover. Cook for 23-25 minutes until potatoes and meat are fork tender. Adjust salt to taste.
- Uncover and simmer for 2-3 minutes until oil rises to the surface. Turn off heat. Garnish with garam masala and chopped cilantro leaves.
- Serve hot with roti, paratha, naan, or basmati rice.
Notes
- The cooking time may vary based on the type of meat used.
- Adjust the spice level by varying the amount of green chili.
- This dish can be made a day ahead, as the flavors develop and improve with time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: main course
- Method: stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg