This Indian goat curry uses bone-in goat, a yogurt marinade, and a deeply cooked onion-tomato masala. Pressure-cook it for about 25–35 minutes at high pressure, or simmer it on the stovetop for 1½–2¼ hours, then rely on the fork test rather than the clock alone.
The recipe makes 4–6 servings. Use goat shoulder or leg cut into 1½-inch pieces; the bones add flavor, while the collagen-rich meat becomes tender during the slow cook.
Indian Goat Curry Ingredients and Yield: 1 kg Bone-In Goat, Serves 4–6
- Goat and marinade: 1 kg bone-in goat, cut into 1½-inch pieces; 180 g plain full-fat yogurt; 2 tablespoons lemon juice; 1 tablespoon grated ginger; 1 tablespoon grated garlic; 1½ teaspoons fine salt; 1 teaspoon ground turmeric; 1 teaspoon Kashmiri chili powder or mild paprika.
- Masala: 4 tablespoons neutral oil or ghee; 2 bay leaves; 1 cinnamon stick; 4 green cardamom pods; 4 cloves; 1 teaspoon cumin seeds; 2 large yellow onions, finely sliced; 2 green chilies, slit; 2 tablespoons minced ginger-garlic; 400 g crushed tomatoes; 2 teaspoons ground coriander; 1½ teaspoons ground cumin; 1 teaspoon Kashmiri chili powder; ½ teaspoon black pepper; ½ teaspoon garam masala.
- To finish: 300 ml water for a pressure cooker or 500 ml for stovetop cooking; 2 tablespoons chopped cilantro; salt to taste; 1 teaspoon lemon juice, if needed.
Choose fresh bone-in goat with some connective tissue and trim only thick, hard pieces of fat. Very lean boneless meat can cook faster but will not give the curry the same body.
Indian Curry Goat Recipe: Marinate the Bone-In Meat
- Pat the goat dry. Combine the yogurt, lemon juice, ginger, garlic, salt, turmeric, and chili powder in a large bowl.
- Add the goat and coat every piece, working the marinade around the bones. Cover and refrigerate for at least 2 hours, or overnight for deeper seasoning.
- Take the bowl out 20–30 minutes before cooking. This removes some of the chill and helps the meat brown more evenly.
Do not discard the marinade. The yogurt and spices go into the pot with the goat, where they help form the sauce.
Build the Onion-Tomato Masala Used in Indian Goat Recipes
- Heat the oil or ghee in a heavy pot or pressure cooker over medium heat. Add the bay leaves, cinnamon, cardamom, cloves, and cumin seeds. Cook for 30 seconds, until fragrant.
- Add the sliced onions and a pinch of salt. Cook for 12–18 minutes, stirring often, until deeply golden. Pale, merely softened onions will produce a thinner, less developed sauce.
- Add the green chilies and minced ginger-garlic. Stir for 1–2 minutes, until the raw garlic smell fades.
- Add the tomatoes, coriander, cumin, chili powder, and black pepper. Cook for 10–15 minutes, stirring frequently, until the tomatoes darken and the oil separates around the masala.
- Add the marinated goat and scrape in any remaining marinade. Raise the heat to medium-high and brown the pieces for 8–10 minutes, turning them so the masala clings to the meat.
If the masala catches before the goat is browned, add 1–2 tablespoons of water and scrape the bottom. Keep cooking until the mixture looks thick and glossy.
Cook Until Tender: Pressure-Cooker Timing, Stovetop Timing, and the Fork Test
Pressure cooker: Add 300 ml water and stir well. Lock the lid and cook at high pressure for 25 minutes, then allow a natural pressure release for 15 minutes. For older or particularly firm goat, use 30–35 minutes. Open the cooker only after the pressure has fully released.
Stovetop: Add 500 ml water and bring the curry to a boil. Cover, reduce the heat to low, and simmer gently for 1½–2¼ hours, stirring every 20–25 minutes. Keep the lid slightly ajar if the liquid is not reducing. Add a splash of hot water if the pot becomes dry before the goat is tender.
Test the largest piece by pressing it with a fork. It is ready when the fork slides in easily and the meat pulls away from the bone with little resistance. If it still feels rubbery or springy, cook it for another 10–15 minutes under pressure or another 15–20 minutes on the stovetop. Mature goat can need longer than these ranges; do not use lamb timing as the only doneness measure.
Finish the Sauce and Serve
Remove the lid and skim off excess fat if you prefer. Stir in the garam masala and simmer uncovered for 5–10 minutes, until the sauce coats the goat but remains spoonable. Taste and adjust salt; add the lemon juice if the curry needs brightness.
Scatter over the cilantro and rest the curry for 10 minutes before serving. Serve with basmati rice, roti, or naan, giving each portion both tender meat and plenty of onion-tomato sauce.