Simple Goat Curry

Simple Goat Curry
Staff Writer
Simple Goat Curry
Prerna Singh

Simple Goat Curry

I wanted to share the recipe for this goat curry that my papa used to make using whole spices. He is a fabulous cook. He takes his cooking very seriously, and when cooking his goat he would only use the freshest of ingredients. Then, he would spend hours slow-cooking his meat until it gets that dark brown color and masala is absorbed well to the core of meat.

The smell of whole spices blends beautifully with sliced onions which melt upon being cooked. That aroma brings back a lot of memories so I decided I'd share those memories through this recipe.

2
Servings
576
Calories Per Serving
Deliver Ingredients

Notes

*Note:  Any cut of goat meat will do; however, please be advised that leg pieces are bonier.

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 whole black cardamom pods
  • 1 cumin seeds
  • 1 1/2 Teaspoon whole peppercorns, crushed coarsely
  • One 1-inch piece ginger, peeled and pounded to a paste
  • 2-3 cloves garlic, pounded to a paste
  • 1 1/2 Cup thinly sliced red onion
  • 1 1/2 Pound bone-in goat meat, chopped*
  • 1 1/2 Tablespoon ground coriander
  • 1 tomato, cut into 8 wedges
  • Salt, to taste
  • Steamed rice, bread, couscous, or quinoa, for serving
  • Sprigs of cilantro, for garnish

Directions

Heat the oil in a heavy-bottomed pan over high heat. Add all of the whole spices. Once fragrant, about 20-30 seconds, add the ginger, garlic, and sliced onion. Cook until the onions begin to get translucent and turn light golden brown, about 4-5 minutes.

Add the meat, ground coriander, and tomato. Season with salt, to taste. Reduce heat to medium, and cover with a lid. Both the onion and meat will lose a lot of water, but keep stirring every 5-10 minutes (scraping the sides and bottom) until the meat turns dark in color and falls apart when pressed with a spoon, about 30 minutes.

After the meat is cooked, if there is any liquid left in the pan, increase heat to high and cook until evaporated, about 5-10 minutes. (This dish is very close to a dry dish.) Serve with steamed rice, any bread, couscous, or quinoa.

Simple Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Simple Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.

Nutritional Facts

Total Fat
23g
36%
Sugar
5g
N/A
Saturated Fat
3g
17%
Cholesterol
194mg
65%
Protein
73g
100%
Carbs
18g
6%
Vitamin A
29µg
3%
Vitamin B12
4µg
64%
Vitamin B6
0.2mg
11.6%
Vitamin C
18mg
29%
Vitamin E
3mg
17%
Vitamin K
9µg
12%
Calcium
139mg
14%
Fiber
6g
22%
Folate (food)
45µg
N/A
Folate equivalent (total)
45µg
11%
Iron
12mg
65%
Magnesium
40mg
10%
Monounsaturated
14g
N/A
Niacin (B3)
13mg
67%
Phosphorus
684mg
98%
Polyunsaturated
3g
N/A
Potassium
1725mg
49%
Riboflavin (B2)
2mg
100%
Sodium
1213mg
51%
Thiamin (B1)
0.5mg
30.8%
Trans
0.1g
N/A
Zinc
14mg
95%