Goat curry in yogurt gravy Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the goat meat with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a large pot or pressure cooker. Add onions and saut茅 until golden brown.
• STEP 3.Add the marinated goat meat and cook until it is browned on all sides.
• STEP 4.Add the tomato puree, coriander powder, cumin powder, garam masala, and salt. Mix well.
• STEP 5.Cover the pot or pressure cooker and cook on low heat for about 1-2 hours, or until the meat is tender. If using a pressure cooker, cook for about 20-25 minutes.
• STEP 6.Once the meat is tender, add water if needed to adjust the consistency of the gravy. Simmer for another 10 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Marinating the goat meat helps to tenderize it and infuse it with flavors. It is recommended to marinate for at least 1 hour, but overnight marination will yield even better results.
• For a spicier curry, increase the amount of red chili powder or add chopped green chilies.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or almond paste to the curry.
• To enhance the flavors, you can add a teaspoon of roasted cumin powder and a squeeze of lemon juice before serving.

Storage and Serving

• Leftover goat curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave until heated through before serving.
• Serve the goat curry with steamed rice, naan bread, or roti for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.