I cannot stand looking at some of the food pics I have taken earlier, like the earlier version of this curry. As flavorful as this curry actually is, it did not even potray the actual looks. This was one of the 1st recipes I had posted when I had started blogging. As time is passing by, I am trying to update the pictures and sometimes update the recipe as well.
Grind green chillies + coriander leaves + mint + coconut to a fine paste. Keep aside.
Add oil to the pan and saute the onions and ginger garlic paste till onions become translucent.
Add the spices and fry for a minute. 
Now add the ground paste and fry till oil oozes out.
Add tomatoes and cover it till tomato softens.
Add the goat meat and water. Cover with a lid and let it cook in the pressure cooker for 4-5 whistles or till the meat is cooked and tender. I directly added uncooked meat and water to the spices and then cooked it in the cooker. Be careful to turn the heat to low after 1 whistle or the curry can burn.
If you want to be on the safer side, cook the goat 1st, in the cooker with water, salt and turmeric and then add it to the onions and spices and then cook in an open pot. Turn the heat to medium and let the curry simmer for approximately 25 minutes, stirring in between.
Short of time? Try the slow cooker method. Please refer notes.
More curries:
Chicken curry (Kerala style)
Prawns curry with raw mango
Chicken ghee/clarified butter roast
Crispy chicken with fresh herbs
Fish curry (Kerala fish curry)
Recipe, content and image updated : May 27th 2014
- 2.2 pounds 1kilogram goat meat, cut into 1 inch cubes
- 3 tablespoons oil
- 2 medium onions finely sliced (About 2 cups)
- 1 medium size tomato About 3/4 cup chopped
- 2 tablespoons ginger garlic paste
- TO GRIND:
- 4 green chillies
- 1/2 bunch coriander leaves + more for garnish
- 1/4 bunch mint leaves/pudina
- 1/2 cup fresh or dry coconut
- SPICES:
- 1/2 teaspoon turmeric powder
- 3 teaspoons chilly powder or paprika
- 2 teaspoons coriander powder
- 1 teaspoon garam masala recipe or MDH meat masala.
- 2 and 1/2 teaspoons salt or to taste
- 1 cup water
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Add turmeric + salt + water + meat in the pressure cooker and cook the meat, till its tender.
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Grind green chillies + coriander leaves + mint + coconut to a smooth paste. Keep aside.
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Add oil to the pan and saute the onions and ginger garlic paste till onions become translucent.
-
Add the spices and fry for a minute.
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Now add the ground paste and fry till oil oozes out. Add tomatoes and cover it till tomato softens.
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Add the cooked goat meat and the stock.
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Turn the heat to medium and let the curry simmer for approx 25 minutes, depending on how thick you want the gravy.
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Once done garnish with coriander leaves.
DIRECT METHOD:
If you want to make the process easier, add oil directly to the pressure cooker, follow steps, 2-4 and then add the uncooked meat and water, cover the cooker and let it cook till meat is tender about 3-5 whistles. Be careful to turn the heat to low after 1 whistle or the curry can burn.
SLOW COOKER METHOD:
Follow steps from 2-5, add the uncooked meat and water, mix well and transfer into a slow cooker. Cook it till the meat becomes tender. Garnish with cilantro leaves.
If you have a busy schedule, you can sauté onions and the spices, steps 2-5, freeze it in 1 curry portion sizes, then, in the morning, mix the spices and goat in a slow cooker and leave it on low heat setting. You will have an amazing curry for dinner by the time you are back.
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