Nepal has a special taste for goat meat. Before goat curry is served on special occasions but nowadays all the people like to eat at lunch, dinner, parties, gatherings etc. To prepare goat curry, blend the Nepali spices together such as red chili, green chili, cumin seed, coriander seed, the garlic cloves, and ginger and keep on side with 3tbs of water/ 45 ml. This is an important step to get a typical taste. Without the perfect blend of spices and masala, the typical taste of curry may get different.
- 1 kg Goat Meat
- 320 g medium red onion
- 160 g medium tomatoes
- 1 red chili
- 1 green chili
- 6 g cumin seed
- 10 gm / 1 whole Nutmeg ( Jaiphal )
- 3 gm / 1 tsp Black Pepper Whole ( Marich)
- 2 tsp coriander seed
- 3 cloves garlic
- 1-inch ginger
- 3 tbsp mustard oil
- 5 g fenugreek seed
- 4 whole green cardamom pods
- 1-inch cinnamon stick
- 4 leaves Bayleaf
- 2 tsp turmeric powder
- Salt to taste
- Fresh coriander
Note; Blend red chili, green chili, cumin seed, whole Nutmeg, Black Pepper, coriander seed, the garlic cloves, and ginger, make the masala paste.
Method of Preparation
- Heat the oil and sputter fenugreek seed until it turns dark add onion and all whole spice(bay leaf, cinnamon stick, green cardamom) and fry until it turns golden brown.
- Add meat and cook in medium heat stirring occasionally.
- Add turmeric and salt. Give a nice stir and cook in a medium heat for 10- 15 min.
- Add the masala paste and stir frequently until it incorporates with meat and masala.
- Add tomato and cook until tomato melt completely. You can add water if the meat is not soft enough or if you want lighter sauce like home style as well as you can make it thick as per your preferences.
- Finish with roughly chopped fresh coriander.
Goat Curry can be enjoyed with rice, roti, Pulau, dhido, and many more.