As the Dashain festival has begun, I want to share this goat curry recipe as it’s the main dish of Dashain festival food.
During this festival, people are busy with visiting temples, cooking feasts and get togethers with family and friend. So this is a perfect recipe as its is a no fuss, simple but flavorsome curry that you can make during Dashain festival.
So without further ado, here’s the recipe.
1 kilo of goat meat
2 medium sized onion finely sliced
4-5 curry leaves
5 whole cloves
5 whole cardamom
5 black peppercorns
1 stick of cinnamon
1 tablespoon of cumin powder
1/2 tablespoon of coriander powder
1 tablespoon of garam masala powder
1 teaspoon of turmeric
1 teaspoon of chilli powder
Garlic and ginger paste (Pound 5 cloves of garlic and knob of ginger)
Salt as per taste
2 tablespoon of oil
Fresh coriander and green chilli to garnish
2 tablespoon of plain yoghurt
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon tumeric powder
1/2 teaspoon chilli powder
Cut goat meat into big chunky pieces (I usually ask butcher to cut it in curry sized pieces. Put cut pieces in a bowl and marinate meat with all the marinade ingredients. Leave it overnight in the fridge or at least an hour for flavors to infuse.
In a pot ( or pressure cooker), heat oil (in low heat) and add whole cloves, cardamom, peppercorns and cinnamon to infuse oil.
Add curry leaves and onion and fry it until it’s soft and golden brown.
When onion is golden brown, add garlic and ginger paste, tumeric, cumin, coriander, garam masala, chilli and salt. Cook the spices until it leaves the oil and becomes fragrant.
Add meat and mix well with the spices. Cover the pot and cook it for an hour on medium heat (if using pressure cooker, 20-25 minutes) until the meat is tender and falling off the bone.
Garnish with fresh coriander and chili and serve with a bowl of steam rice.