Cook1 hr 30 min
- 3 pounds Goat leg, preferably baby/young goat, cut into 1 1/2-inch pieces
- 3 tablespoons Mustard oil
- Pinch (10 seeds) Fenugreek seed
- 2 whole star anise
- 2 whole cinnamon sticks
- 2 whole small dried red chili peppers
- 2 medium red onions, halved and thinly sliced
- 2 1/2 teaspoons salt
- 2 teaspoons ground turmeric
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 teaspoons curry powder
- 6 medium cloves garlic, smashed
- 3 medium tomatoes, roasted
- 2 small green chili peppers, plus a few more for optional garnish
- 1 1/2 cups water
- 1/4 cup whole or chopped cilantro leaves, for garnish
This Nepali dish is popular in South Asia, the Caribbean and many countries in Western Africa. Goat curry typically is served with rice, a side of lentils and vegetables. Most Nepali households where goat curry is served prefer to use meat that has bones in it, because the bones lend a distinct flavor.
In general, goat meat’s taste and cooking time vary depending on the age of the animal. To make sure you have an evenly cooked curry, ask the butcher to give you meat from same goat. Leg, neck and rib meat are good for making curry.
Below, I have two separate recipes for making this curry — one using a pressure cooker and the other using a normal pot.
First, place the goat meat in a large mixing bowl and add 3 tablespoons mustard oil, 1 tablespoon kosher salt and about a third of the garlic. Massage to coat the meat evenly. Cover and let sit for 30 to 60 minutes at room temperature, or refrigerate up to 8 hours.
Directions (using a pressure cooker)
Heat the mustard oil in a pressure cooker (uncovered) over medium heat. Once the oil shimmers, add the fenugreek seed, star anise, cinnamon stick and dried chili peppers; cook for 5 to 6 minutes, stirring once or twice, until the spices are fragrant and the fenugreek seed turns dark brown. Stir in the onions; cook for 7 to 10 minutes or until they begin to look caramelized.
Add the goat, stirring to coat. Cook uncovered, stirring often, for about 20 minutes, during which time the meat will begin to brown. Stir in 2 teaspoons of the salt, the turmeric, cumin, coriander, curry powder and garlic, stirring so the spices are evenly distributed. Cook uncovered for about 10 minutes, stirring occasionally.
Combine the roasted tomatoes, green chili peppers, water and the remaining 1/2 teaspoon of the salt in a blender; puree until smooth. Transfer the mixture to the pressure cooker, stirring to incorporate. Seal/lock the pressure cooker lid. Cook for about 25 minutes, then turn off the heat. Let the pot sit for 5 minutes, then carefully unlock and open the lid. Search carefully and discard the star anise, cinnamon stick and dried chili peppers.
Transfer the goat and its sauce to a warm serving bowl or platter. Garnish with the cilantro and the chili peppers, if using; serve right away.
Directions (using a pot or a Dutch oven)
Preheat the broiler to high (or 400-degree oven), and fit a rack 6 to 8 inches from the broiler. Line a large rimmed baking sheet with foil or parchment. Place the tomatoes, chopped red onions, ginger, green chiles, and half of the remaining garlic on the baking sheet and broil until the tomatoes are soft and starting to blacken, 8 to 10 minutes. Let the mixture cool slightly, then puree in a blender with the water. Set aside.
Heat the remaining 2 tablespoons mustard oil in a large pot or dutch oven (at least 5-quart volume) over medium heat. When the oil is shimmering, add the fenugreek, star anise, bay leaves, cinnamon sticks, and dried chiles. Cook, stirring, until the spices are fragrant and the bay leaves and fenugreek are starting to brown, about 6 minutes.
Add the goat and stir. Cook, uncovered and stirring occasionally, until the meat is cooked on the outside and starting to brown slightly, about 25 minutes.
Add the remaining 2 teaspoons salt along with the turmeric, asafetida, cumin, coriander, curry powder, and the remaining smashed garlic and stir. Cook, uncovered, until the goat is lightly browned and the spices are fragrant, about 15 minutes more.
Add the tomato-vegetable puree to the pot and stir. Reduce the heat to medium-low and cook, covered, until the goat is very tender, about 2 hours. Transfer the goat curry to a warm serving bowl and garnish with the cilantro to serve.