Easy goat curry step-by-step recipe with video and photos.
About this recipe
This recipe is the ‘easy version’ of Bengali-style goat curry. If you are cooking goat meat for the first time or even cooking a curry for the first time - this is the recipe for you. This is the easiest goat curry that you will make. However don’t be fooled by this simple recipe, the end result can easily compete with any restaurant-style goat curry. For more experienced cooks, I have provided some variations of this recipe.
And why is this the easiest goat curry you will ever make? Firstly, there is no frying of the onions until you get them to become perfectly golden without burning them. Next, there are no tomatoes used in this dish so you don't have to worry about cooking them till the oil separates and spices are cooked. All you have to do is marinate the goat meat with minimal ingredients and cook them.
Easy goat curry is made with goat meat, more commonly known as mutton in India. You will get the best results if you cook this with young/tender goat meat. Goat curry is called "mangshor jhol" in Bengali. 'Mangso' means meat in general and here it refers to goat meat or mutton. 'Jhol' means gravy/sauce. Traditionally, this curry is cooked in mustard oil which adds a pungent and earthy flavour to it. However, if you find mustard oil too strong, you may use ghee or cooking oil of your choice instead.
Unlike regular curries, this recipe does not use tomatoes. Also, the use of spices is minimal. Don’t try this recipe if you are in a hurry. This dish needs your time and love, and it tastes best when it is slow-cooked on low flame for at least an hour. Of course, you can pressure cook the meat, but it won’t taste as good.
Read below to see the variations of this recipe.
Goat meat: Use the meat of young goat as the meat will be tender.
Onion, ginger, and garlic: They form the base of this dish and are used in the marinade.
Potatoes: Big chunks of potatoes are lightly fried and used in this dish.
Ghee: I make this goat curry with ghee. Traditionally, mustard oil is used but regular cooking oil can also be used.
Spices: I use cumin powder, turmeric powder, chilli powder, and garam masala.
Yogurt: Use plain yogurt that has a slight sourness to make this goat curry.
As I mentioned, the recipe I am sharing here can be called the easiest goat curry. Here are a few variations that you can try with this recipe.
Kosha Mangso: My recipe here is called 'mangsor jhol' which has a runny gravy. If you prefer a dry curry, do not add water and potatoes (step 10 of the recipe). Continue to cover and cook on low heat till the meat is completely done. Check frequently to make sure the meat does not stick to the bottom of the pan. Dry meat curry is also called Kosha Mangso in Bengali. This goes well with roti, chapati, luchi, poori, or plain paratha
Potatoes: In this recipe, I am adding big chunks of potatoes. However, you may skip them if you do not prefer using potatoes. If using potatoes, make sure you fry them lightly first.
Garnish: Deep fry some thinly sliced onions in ghee/oil until they are golden and crunchy. Make sure to fry them on low-medium heat or they could get burnt. Use this as a garnish just before serving to add more flavour.
Whole spices: Whole spices can also be used to add more flavour. Cinnamon, bay leaf, cardamom, and dry red chilli works well here.
Frying onions: You may choose to fry onions instead of adding them to the marinade, similar to how it is done in regular curries.
Tomatoes: Tomatoes can be used in the masala base if you fry the onions instead of adding them to marination. If using tomatoes, make sure they are soft, mushy, and well-cooked before adding the marinated meat.
Storing goat curry
Goat curry stays fresh in the refrigerator for up to three days. It can also be frozen for up to three months. Make sure you cool the curry completely before storing it and store it as soon as it is cooled. Use an air-tight container if you are storing in the refrigerator and a freezer-safe container if you are storing in the freezer. Also, it is important to add some water and boil the goat curry well when you reheat it.
Tips for making the perfect goat curry
Initially, cook the meat over low heat with minimal water. Let the meat begin to release fat and let the spices cook well. This step is called 'koshano' in Bengali. Do not skip this step or the spices with retaining the raw smell and the curry will not taste as good.
Cover and slow-cook the meat. It will take time but is worth the wait. You may choose to pressure cook it but that will definitely change the texture of the meat and it will not taste as good.
Let the meat marinate for one hour.
When you cover the pan, keep the lid ajar, letting a small amount of steam escape.
Use goat curry pieces for this recipe. Make sure they are cut into small chunks.
Serve goat curry with plain steamed rice for a complete meal.
Click here for more goat meat recipes.
This easy goat curry is:
- very easy to make and suitable for beginners
- basic meat curry and can have several variations to suit your taste buds
- goes well with both rice and roti/chapati
Goat curry step by step instructions
1. Wash and clean the goat meat
2. To this, add onion, ginger, garlic, yogurt, cumin powder, chilli powder, salt, and 2 teaspoon turmeric powder. Mix well and cover
3. Let the meat marinate for one hour
4. Heat ghee in a kadhai and add ½ teaspoon turmeric powder
5. Add potatoes and fry until it is lightly golden. Set aside
6. Next, add the marinated meat along with ½ cup water to the same pan
7. Cover and let it cook on low heat for about 30 minutes
8. Stir occasionally to make sure it does not burn or stick to the bottom of the pan
9. Once the spices are fully cooked and fat releases, add 3 cups of water and bring to boil
10. Cover and simmer for about 15 minutes until the meat is almost done
11. Add the fried potatoes and cook for a further 15 minutes or until the meat and potatoes are cooked
12. Add garam masala and mix well
Easy Goat Curry
- 1 kg goat meat (curry pieces)
- 2 large potatoes
- 1 large onion sliced
- 1 inch ginger grated (or 1 tablespoon ginger paste)
- 2-3 cloves garlic grated (or 1 tablespoon garlic paste)
- ⅓ cup yogurt
- 1½ tablespoon cumin powder
- 1 tablespoon chilli powder or as per taste
- 2½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoon ghee
- 1 teaspoon garam masala
- Wash and clean the goat meat
- To this, add onion, ginger, garlic, yogurt, cumin powder, chilli powder, salt, and 2 teaspoon turmeric powder. Mix well and cover
- Let the meat marinate for one hour
- Wash and peel potatoes. Cut them into large cubes
- Heat ghee in a kadhai and add ½ teaspoon turmeric powder
- Add potatoes and fry until it is light golden. Set aside
- Next, add the marinated meat along with ½ cup water to the same pan
- Cover and let it cook on low heat for about 30 minutes
- Stir occasionally to make sure it does not burn or stick to the bottom of the pan
- Once the spices are fully cooked and fat releases, add 3 cups of water and bring to boil
- Cover and simmer for about 15 minutes until the meat is almost done
- Add the fried potatoes and cook for a further 15 minutes or until the meat and potatoes are cooked
- Add garam masala and mix well
- Serve hot with steamed rice
Click here to watch goat curry web story.