Indian · Dinner
Goat Curry
Bone-in lamb shoulder simmered slowly in a browned onion, ginger-garlic and whole-spice base until the meat pulls easily from the bone, finished with garam masala and cilantro. The gravy stays thick and dark, ladled over steamed rice or scooped with flatbread, carrying deep, slow-cooked warmth throughout.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
584Calories
47gProtein
39.7gFat
13.2gCarbs
4.7gSugar
3.7gFiber
585mgSodium
247mgChol
16.1gSat Fat
850mgPotassium
143mgCalcium
5.5mgIron
2.9mcgVitamin B12
9.2mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into 1.5-inch chunks and pat dry. Thinly slice the onion and chop the tomato.
2
Heat the mustard oil in a heavy pot over medium-high until it shimmers, about 1 minute. Add the onion and cook over medium heat 8 to 10 minutes, stirring occasionally, until deep golden brown at the edges.
3
Stir the ginger-garlic paste, cardamom, bay leaf and cinnamon stick into the pot. Cook over medium heat 1 minute until the raw smell goes.
4
Add the lamb chunks and sear over medium-high heat 5 to 6 minutes, turning occasionally, until browned on the outer edges. Stir in the turmeric, chili powder, coriander and cumin; cook 1 minute until the spices darken slightly and coat the meat evenly.
5
Add the chopped tomato and yogurt, then cook over medium heat 4 to 5 minutes, stirring, until the tomato breaks down and the oil starts to separate at the edges.
6
Pour in the water and salt, cover the pot, and simmer over low heat 60 to 65 minutes, stirring occasionally, until the lamb pulls apart easily and the gravy has thickened.
7
Stir in the garam masala and simmer uncovered over low heat 2 to 3 minutes until the gravy clings thickly to the meat.
8
Plate
Spoon the lamb and gravy into a bowl, scatter with cilantro, and serve with steamed rice or flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in lamb shoulder
- 11 medium onion
- 2 tbsp2 tbsp ginger-garlic paste
- 22 small tomato
- 4 tbsp4 tbsp plain yogurt
- 3 tbsp44ml mustard oil
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp chili-powder
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam masala
- 44 green cardamom pods
- 22 bay leaf
- 22 small cinnamon stick
- 1 cup240ml water
- salt to taste
- 2 tbsp2 tbsp cilantro
