Red meat is my weakness. I love lamb and goat or mutton more than chicken. As a kid, we didn’t get lamb, just goat meat, and it was expensive. So, often mutton curry was a festive meal. Goats are one of the oldest domesticated livestock species in human history and are also the most bred animals in many developing countries. The male is called a buck, the female-doe. Goats provide milk and meat. The taste of both products is delicious. Goat meat is very common in Asia, India, the Middle East, South America, Africa, and the Mediterranean. Moreover, goat meat is easier to digest and has more nutrients than other red meats. Goat meat is also called mutton (just as pig meat is called pork), and it’s an integral part of several cuisines around the globe. The meat itself is very tender and is often featured in spicy dishes.
Ingredients and substitutes
Goat – I prefer to use a goat shoulder or leg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy. Onions – When I use the slow cooker I like to use red onions because it really cooks down and disappears into the sauce. Today, I have used pre-sauteed onions because it adds a nice caramelized sweet flavor and thickens the sauce as it cooks down. You can also use scallions. Garlic ginger – Use only fresh garlic cloves and fresh ginger. I minced and grated but you can also make a ginger garlic paste. Coconut cream – Coconut adds a nice creamy richness to the mutton. And if you do not want to use coconut cream, you can also use Greek yogurt similar to my lamb masala. Spices – I love using these individual spices such as red chili powder, cayenne pepper, coriander powder, cumin powder, and turmeric powder. These spices are solo present in a curry powder. So if curry powder is all you have, you can use 2 tbsp curry powder with 1 tsp sweet paprika powder for color. Garam Masala – This is an Indian spice blend made with warm spices like cardamom, cloves, and cinnamon. It’s similar to a gingerbread spice mix or pumpkin spice mix. And it can be easily found in most supermarkets these days. I make my own and you can see my homemade garam masala spice mix here. Whole spices – We use whole spices to add flavor but also because these can be removed before eating. Most Indians do know that whole cardamom pods, cinnamon sticks, bay leaves, cloves, or peppercorns, are not to be eaten. But, you can take them out while you are serving it.
Step-by-step: Slow cooker goat curry
Marinade – Add all ingredients to the slow cooker. Start with coating the bottom of the slow cooker with oil. Add the grated ginger and minced garlic, sauteed onions or shallots, powdered and whole spices. Give it all a good mix.
Meat – Next, add the tomato paste and coconut milk, followed by the goat meat (mutton), lemon juice, and water.Pro tip – The mixture looks a bit thick but the meat will release a lot of juices as it cooks.
Slow cook – You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.Pro tip – I like to cook overnight so the meat has time to marinate and absorb all the flavors. Garnish – When done, taste and adjust the seasoning and garnish with chopped cilantro.Pro tip – Stir carefully because the meat should be fork-tender and can fall apart.
Stovetop goat curry
Saute – In a Dutch oven or heavy bottom skillet, add the oil or ghee, and whole spices.Pro tip – If possible, use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. Otherwise, you can also use a heavy bottom skillet with a tight lid. Caramelize – Then, add onions and saute until caramelized, almost brown – about 10 minutes.Pro tip – Depending on the heat, it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize them. Mutton – Next, add the ginger and garlic – saute for another minute. Add the mutton or goat meat pieces, and saute for 2 to 3 minutes until the meat is no longer pink.Pro tip – Ginger and garlic can burn easily, so keep the heat on medium. Then, turn the heat a little higher to sear the lamb on all sides. Spices – Then, add the ground spices and tomato paste. Saute for 2 to 3 minutes until fragrant. Next, add the coconut milk. Combine it and then add ½ cup of water. Season with salt, pepper, and lemon juice. Bring to a boil on medium heat. Cook – Continue to simmer it on the stovetop on medium-low heat stirring frequently until the meat is cooked through and becomes fork-tender – about 1 to 1 ½ hour, adding water if necessary.Pro tip – Always ensure you have enough water so the meat has enough moisture to cook. If necessary, add ¼ to ½ cup more. Garnish – When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy. Garnish with fresh cilantro or parsley.
Instant pot goat curry (or pressure cooker)
Instead of using a Dutch oven, sauté all the ingredients in the stovetop pressure cooker or instant pot. You may need to add an additional 1/2 to 1 cup of water for pressure cooking. Pressure cook Instant pot – Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes. Stovetop pressure cooker – Close the pressure cooker and pressure cook for 45 mins. Natual release – When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip – It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Creative variations
Goat curry with potatoes – Add one large potato diced into 2-inch cubes along with the meat. Goat curry with veggies – Add 2 cups diced veggies like carrots, parsnip, cauliflower, etc to the curry along with the meat. Chop the veggies into large pieces so they cook along the same time as the mutton. and Goat curry with spinach – Add 2 cups chopped spinach at the end after the mutton is cooked. Simmer for 5 mins then garnish with cilantro.
Tips for success
The meat you use to make a mutton curry is very important. The shoulder or leg is the part of the animal that gets most exercised, which means it’s tougher. Therefore, it takes longer to cook, but also has the opportunity to absorb more flavor. Use the right cooking method – Don’t skip on the cooking. Give the meat the time it needs to cook and absorb flavor. So, make sure to use the correct method, long hours for slow cooking or stovetop when you have time. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot, which softens the meat by pressure cooking. When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry. Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions. Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don’t make haste. Let the spices saute until fragrant. You can use both coconut milk or Greek yogurt for this recipe. If using Greek yogurt, make sure to combine with a whisk before adding to the pot to prevent lumps.
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Frequently asked questions
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