Goat or mutton is a very popular meat in Nepali and Indian cuisines. It is a flavourful and nutritious source of protein that is is leaner than beef and pork, with lower fat and cholesterol levels, making it a healthier alternative for those seeking a balanced diet. Goat meat has a distinct, slightly gamey taste and is often used in stews, curries, barbecues, and roasts.
I have made goat curries in many different styles. Out of all, this is the most easiest and my personal favourite recipe. This recipe uses pressure cooker to cook the meat fast while being energy efficient.
The cooking time on the pressure cooker varies depending on the type of goat meat you are using. Meat from a smaller goat is softer hence take less time to cook compared to one from a big matured goat. Do not overcook the meat in the pressure cooker as it makes the meat too soft.
Check my recipe tips below for the cooking times.
Goat vs lamb
Goat and lamb are both popular meats, but they differ in taste, texture, and nutrition. Lamb, which comes from young sheep, has a rich, slightly gamey flavor with a higher fat content, making it tender and juicy.
In contrast, goat meat is leaner with a firmer texture and a more earthy, mildly sweet taste. Because of its lower fat content, goat meat is considered a healthier option, with fewer calories and less cholesterol than lamb.
TABLE OF CONTENTS
Why I love this recipe
- Very easy to make using just a few ingredients.
- Simple and light in taste.
- Perfect for lunch and dinner.
- Takes less time to cook.
Protein and calories
The amount of calories in this goat curry depends on how well you can trim off the fat from the meat pieces. I recommend to remove all the visible fat to keep the calories in low.
For a guide, one serve of this goat curry has about 50g of protein and 395 calories based on how I have prepared this recipe.
Ingredients needed
- Goat meat: main ingredient. I am using skin on goat meat, however I trimmed the fat off.
- Spices: cumin, coriander, paprika, garam masala.
- Ginger and garlic.
Usha’s recipe tips
- You can use any type of meat. Leaving some fat will add more flavour but also increases calories.
- Adjust the spicy level based on your preference- add more for heat or less for a milder taste.
- You can adjust the amount of soup according to your taste.
- This recipe works well for other curries as well.
- Cook in a pressure cooker or a heavy-bottomed pan, depending on the time you have.
- Cooking time varies based on the quality of the meat- some cuts require longer cooking.
- Use freshly ground spices for a richer, more aromatic, It gives more taste in you curry.
- Cook for 10 to 15 minutes in a pressure cooker.
Storage instructions
- To store: Leftovers can be stored in an airtight container in the fridge for up to three days.
- To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to three months.
- Reheating: Microwave leftovers in 2 to 3 minutes intervals or reheat in a saucepan over medium heat. I think taste is more better if you hate in a saucepan.
How to make goat curry (recipe)
Goat Curry / Mutton Curry (Nepali Style) (VIDEO)
Ingredients
- 1 kg goat meat skin on
- 1 ½ cup onion
- 2 tbsp ginger garlic
- ½ cup tomatoes
- 1 tbsp oil
- 4 piece bay leaf
- 1 tsp turmeric powder
- ½ tbsp salt
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- ½ tbsp garam masala
- ½ tbsp paprika
- ¾ cup water
- coriander leaf
Video
Instructions
- First, cut the goat meat to your preferred your sizes . I trim all fat as much I can. It reduces fat % and total calories. Set aside.1 kg goat meat
- Slice the onions and prepare the ginger-garlic paste.1 ½ cup onion, 2 tbsp ginger garlic
- Place the pressure cooker over medium flame and add oil. Once the oil is hot, add bay leaf and let it release its aroma for a few seconds.1 tbsp oil, 4 piece bay leaf
- After few second add the sliced onions. Cook the onions to golden brown but not too dark.1 ½ cup onion
- When onion is ready, you can add the goat meat to the pot and stir well.Stir continuously for 1 to 2 minutes, then add turmeric powder and mix again.1 kg goat meat, 1 tsp turmeric powder
- Let the meat cook for a few minutes until any excess water released by the meat evaporates.Next, add all spices along with salt and mix well. Make sure all spices evenly coat the meat.½ tbsp salt, ½ tbsp coriander powder, ½ tbsp cumin powder, ½ tbsp garam masala, ½ tbsp paprika
- Now add ginger garlic paste and mix well for 10 to 15 seconds or until you smell a wonderful aroma.2 tbsp ginger garlic
- Then, add tomato and cook for a few more minutes until you see oil separating at the bottom of the pot. (depends on how much oil and fat are in the goat meat).½ cup tomatoes
- Once the meat is well coated with spices and there is no excess water left, you can add 3/4 cup of water and stir one more time. Then cover with pressure cooker lid and let them cook on low heat for about 10 minutes.¾ cup water
- After 10 mins, turn off the heat and let it rest for 5 minutes before opening the lid.
- Now open the lid. When goat meat is cooked nicely, it will look rich and darker in colour.If you prefer a curry with more sauce, add extra water then simmer for additional 3 to 5 minutes.
- Garnish with fresh coriander now and your goat curry is ready to serve. Goat curry pairs well with rice, roti, or even on its own. Enjoy it with your family and friends!coriander leaf
