Yogurt Goat Curry or Mutton Curry – Yummy!

goat-yogurt curry

Hope everyone had a great Monday without having to deal with Monday blues. I actually get the blues more on Sunday night, and I’ll be seen running around crazily doing all the chores. When Monday arrives, I’ll be ready to kick start the wonderful week and to experience all the things that’s in store for me.

Last night, I made this goat or mutton curry, and served along with poori. Mutton curry and poori, one of the best combinations, it’s like a match made in the heaven. I know I haven’t yet posted the recipe for making poori, I will be posting it soon. It’s a fried roti and it goes well with almost any curries. I love to have pooris with chicken or mutton curry. Honestly, I don’t make pooris that often since it has to be fried, I prefer chapatis or rotis that are not fried. I had pooris after a very long time and it tasted so damn good with this mutton curry. Usually I don’t add yogurt while making mutton/goat curries, this time I added yogurt and marinated the goat/mutton in it; it turned out to be delicious.

goat yogurt curry

Yogurt Goat Curry or Mutton Curry
Author: 
Recipe type: Main Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For marinating goat:
  • Goat, bone-in- 1 lb or ½ Kg
  • Ginger-Garlic paste- 1 tbsp
  • Kasmiri red chili powder-3/4 tbsp
  • Ground cumin- ½ tsp
  • Yogurt, not sour- ½ cup
  • Salt- to taste
For making Onion-Tomato paste
  • Ghee- 1 tbsp
  • Onions, cut thin and long- 2, medium
  • Tomatoes, chopped- 2, large
  • Salt- a little
For cooking curry
  • Oil- 2 tbsp
  • Bay leaves- 2
  • Whole Cardamom- 2
  • Whole cloves- 2
  • Whole Cinnamon- 2 inch slice
  • Cilantro, chopped- 2 handful
Instructions
  1. In a large bowl, marinate the goat meat with the above mentioned ingredients "for marinating goat", keep aside for 30 minutes or longer if you have time.
  2. Place a pressure cooker over medium heat, add 1 tbsp ghee.
  3. Add the onions, little salt and saute till onions turn golden in color.
  4. Add the tomatoes and cook till it has mashed up.
  5. Transfer the cooked onions and tomatoes into a blender along with little water and puree it to a smooth paste, keep aside.
  6. In the same cooker used for cooking onions, add 2 tbsp of oil.
  7. Add bay leaves, whole cardamom, cloves and cinnamon to the oil, saute till aromatic for a few seconds.
  8. Add the marinated goat into the cooker.
  9. Rinse the bowl used for marinating the goat with ½ cup water and add it to the goat in the cooker.
  10. Close the cooker, place the whistle and cook till 4 whistles, it takes a long time to cook goat.
  11. When the pressure subsides, open the cooker lid, add the prepared onion-tomato paste to the cooked goat.
  12. Cover the cooker with its lid, place the whistle and cook till 2 whistles.
  13. When the pressure subsides, open the cooker, combine the curry well.
  14. If the gravy is too thin, cook uncovered for a few minutes till the gravy thickens.
  15. Have a taste and add salt or chili powder if needed.
  16. Sprinkle the curry with cilantro, cook for a minute and remove from the heat.
  17. Keep it covered for sometime.
  18. Serve with chapati, poori, rotis or rice.
Notes
If you don't have Kashmiri red chili powder, you could use regular chili powder: 1 to 2 tsp depending on your spice level.

 

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