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Goat Curry - Mutton Curry

User Rating 5 Star Rating (1 Review)


Goat curry
GlenMacLarty/Flickr/CC BY 2.0
Simple, yet delicious, Goat Curry or Mutton Curry is also easy to put together. This is my go-to recipe when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother's so I know it is good as I grew up eating it. Mom would cook meat curry with goat meat (also called mutton in India). Goat Curry or Mutton Curry is delicious served with plain rice, a salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serve 4-5 people


  • 1 kg goat leg, cut into suitable bite-sized chunks
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions sliced thin
  • 2 large tomatoes diced
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsps garam masala powder
  • Salt to taste
  • Chopped coriander to garnish


  • Heat the cooking oil in a heavy bottomed pan, on medium heat.
  • When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
  • Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
  • Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
  • Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
  • Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
  • Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
  • Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
  • When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Tip: Use a pressure cooker to cook Goat Curry or Mutton Curry and it will be done in half the time it takes to cook in an open pot!

User Reviews

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 5 out of 5
Mutton curry was delicious!, Member Mint101

I am from Punjab in India and was looking for a traditional mutton curry recipe....this was incredible. I made some minor changes. I did not grind the onions because I was rushed for time. Also, I used San Marzano chopped canned tomatoes and sort of drained into the can as I spooned the pulpy chopped tomatoes out of the can with a clean spoon...this way there was no need to grind or chop the tomatoes..again it was time-saving thing to do since I was short on time. Being Indian, I always love to grind fresh garlic and ginger ahead of time using the Cuisinart mini-food processor....sort of a ginger-garlic paste and have it ready at hand in my refrigerator (again time-saving), so I scooped a big table spoon of it as I added tomatoes to the pan. Rest I followed the recipe. I used the pressure cooked to cut time and it took about 6 whistles (Indian pressure cookers whistle when the pressure has reached and this seems to be typical how Indian cooks tell the recipe!). Once the pressure was released, low and behold it was a beautiful delicious curry, I simmered it further on low simmer setting for about 1 hour because I could tell the meat still needed a bit of cooking + I wanted the gravy to thicken. I have an extremely low simmer setting on my Wolf cooktop and this is what I used. If your simmer is higher, you may want to adjust accordingly. In the end, you land up with a thick sauce that is clinging to the meat. This was served with Basmati rice Pilaf and freshly chopped coriander leaves on the top. Also, the curry even tastes better the next day. I loved the simplicity of this recipe and yes, it is authentic!!!

13 out of 15 people found this helpful.

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