Curried goat mounded over dhal and rice or piled beside paratha is all that’s needed for a complete meal.
This dish is a staple during Eid-Ul-Fitr and arguably, one of the most loved. It’s aromatic, spicy and perfectly seasoned. We make ours with a dash of coconut milk for added balance.
1 pound goat meat, cut into 1-inch cubes
2 tablespoons lime juice or white vinegar
4 tablespoons curry powder
2 tablespoons amchar masala
1 teaspoon ground geera
½ teaspoon saffron powder
1 onion, chopped
3 cloves garlic, grated
2 tablespoons vegetable oil
2 tablespoons green seasoning
1 hot pepper
¼ cup coconut milk, optional
For goat’s green seasoning
1 bunch chives
8 chandon beni leaves
4 sprigs thyme
1 slice hot pepper
4 garlic cloves
¼ cup chopped onion
1 With a food processor or by roughly chopping with a chef’s knife, blend all of the goat’s green seasoning ingredients together; set aside.
2 Wash goat meat with lime juice or vinegar, drain and then season with salt, black pepper and green seasoning. Let marinate for a minimum of 2 hours or ideally, overnight.
3 In a small bowl mix, curry powder, saffron powder and amchar masala and ground geera with about ½ cup water until it forms a slurry; set aside.
4 In a large pot, over medium-high heat, add vegetable oil. Then, sauté onions and garlic.
5 Add curry slurry to pot and mix. Let cook until most of the water begins to evaporate and the slurry thickens to a paste about 1 ½ minutes.
6 Then, add seasoned goat meat and hot pepper. Mix until it is coated with the curry paste thoroughly.
7 The goat will spring water, let it evaporate and then, add coconut milk, if using and enough water to cover the meat entirely, about 3 cups.
8 Cover and reduce heat to medium. Let simmer until goat is cooked through and tender, about 1 ½ to 2 hours. If goat meat is not tender, cook for an extra 30 minutes.
9 At this point, the gravy should be of the right consistency, however, if it is too watery, let the goat cook uncovered.
10 Serve with dhal and rice or dhalpuri.