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Author Notes: Indian Goat Curry —Deluscious Bites
For Spice Powder:
- 1 tablespoon coriander seeds
- 1 tablespoon poppy seeds
- 1 tablespoon cumin seeds
- 3 black cardamom
- 8-10 green cardamom
- 2 teaspoons pepper corns
- 5-6 cloves
- 1 teaspoon blades of mace
- 3-4 dry bay leaf
- 3-4 dry red chili (adjust according to spice level)
- 1/8 cup cup almonds/pistachios
- 1/2 teaspoon nutmeg powder
- 2 teaspoons ginger powder
- 3-4 pounds mutton/goat meat
- 400 grams onion, fine chopped
- 450 grams tomatoes
- 400 grams yogurt
- 1 tablespoon ginger paste
- 1.5 tablespoons garlic puree
- 3-4 bay leaf
- 1/2 teaspoon turmeric
- 1 tablespoon coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon carom seeds
- 1 teaspoon fennel seeds
- 1 teaspoon onion seeds
- 3 tablespoons chopped cilantro
- 1/8 cup chopped mint
- 3-4 green cardamom
- 1 cinnamon stick
- 6-7 strands of saffron
- Roast the whole spices (for the spice powder) except nutmeg and ginger powder.
- Blend roasted spices in a dry blender to make coarse powder, then mix nutmeg and ginger powder in.
- Pulse the onions in food processor until finely chopped.
- Blanche the tomatoes and peel off the skin. Blend them to make a puree
- Heat oil in a heavy skillet and add carrom seeds, onion seeds, fennel seeds and green chili.
- Add onions and saute for 3-4 minutes.
- Add ginger and garlic and saute until onions are golden brown.
- Add the tomato puree and the dry spices (cumin powder, coriander powder, turmeric, chili powder, salt) and saute over medium heat for 8-10 minutes.
- Add the mutton pieces and mix well. Cook over medium heat for 10-12 minutes.
- Sprinkle the spice powder and beaten yogurt and mix well.
- Cover and let it cook over medium heat for 30-40 minutes till the meat is no longer pink and starts to lose water and oil starts to separate, stirring in between.
- Add a little water, if required.
- Transfer this into the slow cooker and add water according to the consistency you like. Cook on high for 1 hour, lowering it to low and cook for another 4.5 hours.
- Add some whole spices (bay leaf, cinnamon stick, saffron, green cardamom) and cook for another 30-45 minutes on low until the meat is tender and is falling off the bone.
- Sprinkle garam masala and freshly chopped mint and cilantro and let it sit for 30 minutes.
- Serve over rice or with naan.