Punjabi - Goat Curry

Name: Punjabi - Goat Curry
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Cuisine: Asian, Indian
Ingredients: 5 tbsp Coriander Seeds; 2 tbsp Cumin Seeds; 2 tbsp Poppy Seeds; 1 tbsp Caraway Seeds; 3 inches Cinnamon Bark; 2 Black Cardomom; 6 Green Cardomom; 5 cloves; 1 tbsp Black Peppercorns; 2 Bay leaves; 2 petals of star anise (Substitute: 1 tspn anise seed & pinch of all spice); Chhabila (Not used - not available); 1/2 Javitri (Substitute: 1 tsp Mustard Seed); 1/2 Whole Nutmeg; 30 Garlic Cloves; 5 inches Ginger; 4lbs - 6lbs Goat; 1/2 tsp Turmeric; 1/2 tsp Chili Powder; 1/2 cup Oil; 2 inches Cinnamon Bark; 2 Cardomon; 3 Bay Leaves; 6 Chili Pepper slit open; 6 Peppercorns; 4 cups Red Onion; 1 tbsp Kasuri Methi (Fenugreek - English); 1 tbsp Garam Masala; 1 tsp Turmeric; 2 tbsp Kashmiri Mirch (Capsicum - English - Substitute 2 tbsp finely dice bell pepper)

10 steps

Prep:1h 30minCook:3h

Northern Indian Goat Curry. John voted this one a winner after adding the finishing touches. Originally omitted the goat grease, however John advised to add it back in to help create more smooth, velvety masala sauce. The finishing touches helped ensure flavor and texture were both spot on for a delicious, enjoyable, authentic Goat Curry.

Updated at: Wed, 16 Aug 2023 15:17:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories603.1 kcal (30%)

Total Fat32.7 g (47%)

Carbs28 g (11%)

Sugars8.1 g (9%)

Protein53.7 g (107%)

Sodium455.5 mg (23%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Toast all spices to dry them out. start with Coriander - add to blender. Than toast Cumin seed and poppy seed after a minute add Caraway seeds - add to blender. toast Cinnamon Bark for a minute, than add cardomom, clove and toast, add bay leaves, star anise or anise seeds with pinch of all spice, Javitri or mustard seeds and nutmeg and toast - add to blender.

Step 2

Add 30 garlic cloves, 5 inches of slices ginger with a little water or oil and blend to a paste. Set aside.

Step 3

Add 2 tbsp oil to pan and add goat. Cook until goat starts to turn brown. Add Turmeric and chili powder and stir slowly

Step 4

Cook till meat is brown but not fully cooked. Dump in bowl with drippings and set aside

Step 5

Wipe out pan and add 1/2 cup oil, once hot add Cinnamon and fry for a minute. Add in 2 cardomon, 3 Bay leaves, 6 peppercorns, 6 chili peppers and fry approximately 2 minutes. Add in Diced onions and saute on medium high heat till dark golden brown. Stir frequently to ensure nothing burns.

Step 6

Add masala paste to onions and cook until oil separates. If not oily cook till well combined. Add in Kasuri Methi or Fenugreek (omit if ingredient not available) Garam masala, Turmeric, Kashmir Mirch or Diced bell pepper and chili powder. Stir and cook for about 5 minutes or until well combined.

Step 7

Add tomatoes and salt to taste. Stir and cook until oil separates or tomatoes start to break down, about 3-5 minutes.

Step 8

Add in coconut milk and cilantro and stir to combine.

Step 9

Add the goat back to the pot and cook on low for a couple hours or goat starts to break down. (May be able to do in a crock pot, however pressure cooker adds to much water) originally did it in the pressure cooker with 1 cup added water so may need to add a little water to the pot as it is cooking.

Step 10

Add Finishing by blending 1 can Diced Tomatoes with liquid with tomato paste and spices. Before adding spices crush in mortar all spices that are not already powder. Add to goat at least an hour before cooking ends. Could add it for entire cooking time.