Recipe courtesy of Meena Giri

Goat Curry

  • Level: Intermediate
  • Total: 2 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 10 to 12 servings
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1/4 cup canola oil

1/4 cup ground coriander 

1/4 cup plain yogurt, lightly beaten 

2 tablespoons minced fresh ginger 

2 tablespoons minced garlic 

2 tablespoons ground cumin 

2 tablespoons kosher salt 

1 tablespoon turmeric 

1 teaspoon hot chile powder 

1/2 teaspoon garam masala 

1/4 teaspoon ground Szechuan pepper (see Cook's Note)

4 1/2 to 5 pounds lean goat meat, cut into 1- to 1 1/2-inch cubes 


1/2 cup canola oil

6 cloves 

6 black cardamom pods 

5 bay leaves 

Two 3-inch cinnamon sticks

1 red onion, chopped 

1 yellow onion, chopped 

5 medium vine-ripened red tomatoes, finely chopped or mashed 

1/2 cup chopped fresh cilantro

Basmati rice, for serving


  1. For the marinade: Mix the oil, coriander, yogurt, ginger, garlic, cumin, salt, turmeric, chile powder, garam masala and Szechuan pepper in a large bowl. Add the goat meat and toss to coat. Cover and refrigerate for 1 hour or up to 24 hours.
  2. For the curry: In a large pot, heat the canola oil over medium-high heat until the oil begins to smoke. Add the cloves, cardamom, bay leaves and cinnamon sticks and cook until fragrant, 1 minute. Add the red and yellow onions and cook until translucent and the edges are beginning to brown, about 10 minutes. Add the goat and stir to coat. Reduce the heat to low, cover and cook for 30 minutes.
  3. Add the tomatoes and cook until the goat meat is fork-tender and the sauce on the bottom of the pot has thickened slightly, another 30 minutes. Transfer to warmed platter and garnish with chopped cilantro. Serve with basmati rice.

Cook’s Note

Ground Szechuan pepper can be found at most Asian markets.

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