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Goat (Mutton) Curry

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mutton-curry
If someone forced me to pick a meat to eat for the rest of my life, it would have to be goat meat. I love it! It is quite prevalent in India and I grew up eating it. I didn’t realize how much I liked it until I came to the States and didn’t get any or if I did, it was not very good quality. Now, things have changed and there are lots of Indian/Pakistani butchers that sell great quality goat meat. I usually get a big quantity and freeze to use, as I need. I love the flavor and the texture of goat. Some people think goat has a gamy flavor but it really doesn’t –it is more of a cross between mild lamb and beef.  Now for this particular dish if you are not able to get goat meat, substitute beef, chicken thighs or lamb. You want to use any meat that will take a while to cook, like a stew. We ate it with some store-bought frozen naan and I made some lentils on the side. We had a German Riesling, although a good medium body red would go really well also!

Marinade

  • 1 pound goat meat (chicken thighs, beef-stew meat, pork or lamb can be substituted), cut into medium pieces
  • 1 large shallot
  • 5 large garlic cloves
  • 2 inches piece ginger
  • 1 cinnamon stick, 3 inches
  • 3 cloves
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2-3 black pepper corns
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons salt

Process the shallot, garlic, ginger and add to the goat pieces. Next grind all the dry spices and add to the meat and vegetable mixture. Marinate for at least 30 minutes, 2-3 hours is ideal.

  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 7-8 curry leaves
  • 1 large or 2 small onions, sliced
  • 1 cup tomatoes, chopped
  • 2 cups chicken broth
  • ½ cup chopped cilantro for garnish

Heat the oil in a deep heavy pan. Add the mustard seeds and the curry leaves, wait till the seeds begin to sizzle. Add the onions and sauté till golden brown, about 5 minutes. Add the chopped onion and sauté till they become soft, another 5 minutes. Then add the goat pieces and sauté on a medium-high heat to brown the meat pieces, for about 5 minutes. Add the chicken broth, bring to a boil and lower the heat and cover. Cook for at least 1½ hours or till the meat is tender. Garnish with chopped cilantro.

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