Indian Goat Curry | Recipe from the Sahi Family

Indian Goat Curry, often referred to as mutton curry in India, is one of the many flavorful goat curries enjoyed in Indian cuisine, cherished for its aromatic spices and hearty broth. Originating from the Sahi family’s treasured kitchen, this recipe delivers a symphony of cumin, turmeric, and garam masala that perfectly enhances tender goat meat. The dish pairs exceptionally well with the 2016 Cure Reserve Syrah, whose juicy richness and bold fruit notes complement the curry’s warming spices. Whether served with fluffy basmati rice or buttery naan, this Indian Goat Curry recipe promises a comforting meal that bridges tradition and taste. It’s a family favorite that will soon become yours too!

Goat Curry Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Serves: 4-6

Ingredients

• 2 lbs Goat Meat (Lamb can be used as an alternative)
•  4 T Olive Oil
•  1 ½ tsp Cumin Seeds
•  1-2 Bay Leaf
•  1 T Garlic Cloves (Minced)
•  1 T Ginger (Minced)
•  2 Medium Red Onions (Ground)
•  1 tsp Turmeric Powder
•  2 tsp Coriander Powder
•  ½ tsp Red Chili Powder
•  2 tsp Punjabi Garam Masala (For the adventurous: a great homemade version found here)
•  To Taste Himalayan Sea Salt
•  4-5 Medium Vine Ripe or Roma Tomatoes
•  1-2 Jalapeño or Serrano Chili Peppers (To Taste)
•  4-5 cups Filtered Water (Per the consistency you would like)
•  To Garnish Cilantro Leaves and Tender Stalks (Chopped)

Step-by-Step Cooking Instructions

Preparation

1. Clean and wash the goat meat thoroughly. Drain the water and set the meat aside.
2. Mince the garlic and ginger, grind the onions, and prepare the tomatoes by grinding or finely chopping them.

Cooking Process

1. Heat olive oil over medium heat in the Instant Pot or a large pot. Add cumin seeds and bay leaves, allowing them to sizzle for 30-45 seconds.
2. Add minced garlic and ginger, sautéing until the raw aroma fades.
3. Stir in the ground onions and sauté until they turn light golden brown.
4. Add the goat meat and cook for 10-15 minutes, stirring frequently to sear all sides.
5. Incorporate the turmeric, coriander, red chili powders, salt, and 1 teaspoon of garam masala, mixing well to coat the meat.
6. Add the ground tomatoes or tomato sauce and cook until they become pulpy and the oil separates from the mixture.
7. Add 1 cup coconut milk and cook until the mixture is well combined.

Adjusting Broth Consistency

• Add 4-5 cups of filtered water for a soupy consistency or less for a thicker curry. Mix well.

Using the Instant Pot

1. Secure the lid and set the Instant Pot to High Pressure for 20 minutes.
2. Allow the pressure to release naturally for 10-15 minutes, then manually release any remaining pressure.

Final Adjustments

1. If the curry is too watery, simmer uncovered to thicken.
2. Stir in the remaining garam masala, taste, and adjust the salt as needed.
3. Garnish with chopped cilantro leaves and serve hot with basmati rice or naan.

Serving Suggestions

Serve this flavorful Indian Goat Curry with steamed rice, basmati rice, or buttery naan bread. Garnish with fresh cilantro for a vibrant finish. Pair with cooling yogurt raita, tangy pickles, or a cucumber-tomato salad to balance the spices and elevate the dish to a comforting, restaurant-quality meal.

Conclusion

This Indian Goat Curry recipe brings the perfect balance of tradition, bold flavors, and comforting aromas to your table. Whether you’re savoring it with basmati rice, buttery naan, or pairing it with the 2016 Cure Reserve Syrah, each bite is a celebration of spices and culinary heritage. Its rich, hearty broth and tender meat make it an instant favorite for any occasion, while its versatility allows you to adapt it to your preferences. Try this Sahi family recipe and create a meal that delights your taste buds and warms your heart. Share it with loved ones—it’s truly unforgettable!

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