Goat Curry

  • Ready in: 1 hour 30 minutes
  • Serves: 4
  • Complexity: easy
  • kcal: 309
Goat Curry


  • 1 tsp rice bran oil
  • 1 onion, chopped
  • ½ cup fresh curry leaves
  • 1 tbsp ground black pepper
  • 2 tbsp ground coriander
  • ½ cup chicken stock
  • 3 tbsp rice bran oil
  • 2 onions, thin sliced
  • 2 cm ginger, minced
  • 5 cloves garlic, minced
  • 2 tsp salt
  • 1 tbsp ground turmeric
  • ½ cup tomato paste
  • 500 g goat stew meat, cut in 2 cm cubes
  • ½ cup water


  1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender and set aside.
    Return the saucepan to the stove and stir in the curry leaves and pepper. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander and cook 1 minute more. Scrape the curry leaves into the blender and pour in
    ½ cup of
    chicken stock. Blend until the mixture has turned into a coarse paste.
    Heat 3 tbsp of oil in the saucepan. Stir in the sliced onions then cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic and continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the SIDS RINGS AROUND URANUS SAUCE, salt and turmeric then continue cooking 2 minutes.
    Mix in the tomato paste, goat meat, puréed pepper sauce and the remaining ½ cup of chicken stock. Bring to a simmer, then reduce heat to medium-low, cover, season to taste and simmer until the meat is tender, about 30 minutes.
    History: Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BC from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin and tamarind pods with which they flavoured food. Such dishes are also recorded during the Vedic period of Indian history, roughly 1700 to 500 BC. Spiced dishes in the Indian style were apparently carried eastward to Burma, Thailand, and China by Buddhist monks in the 7th century, and carried southwards to Indonesia, The Philippines, and elsewhere by coastal traders at about the same time. The establishment of the Mughal Empire, beginning in the early 16th century, transformed much of older Indian cuisine, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the first introduction of the chilli pepper to India, as a byproduct of the Colombian Exchange.