🇮🇳 Indian

Madras Tok Goat

Name: Madras Tok Goat
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 1, sliced Green Mango; 500 g, curry cut Goat; 1 tsp Panch Phoron

🇮🇳 Indian

Madras kitchens keep their goat tok close to the chest — this version follows the house rules: slow masala, honest heat. Ready in 60 minutes including prep.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Green Mango1, sliced
Goat500 g, curry cut
Panch Phoron1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the mustard oil in a heavy pot until it shimmers.
2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Keep the tok (sourness) bright — add the mango late so it keeps its edge.
6
Add the goat, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 40-45 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Bhunao patiently — the moment the oil separates is when the real flavour begins.

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Watch how it's made

Video: MANDI BIRYANI | Underground Cooking | 3 Full Goat Arabian Mutton Mandi Recipe | Kuzhi Mandhi Biryani · on YouTube