🇮🇳 Indian

Delhi Bhapa Goat

Name: Delhi Bhapa Goat
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsp Yogurt; 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; 2 tbsp, ground Mustard Seeds; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; for wrapping Banana Leaves; 500 g, curry cut Goat; 1 tsp Panch Phoron

🇮🇳 Indian

Delhi kitchens keep their goat bhapa close to the chest — this version follows the house rules: slow masala, honest heat. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Yogurt3 tbsp
Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds2 tbsp, ground
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Banana Leavesfor wrapping
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
Steam the parcel, wrapped in banana leaf, for 20 minutes — bhapa means everything cooks in its own steam.
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

Hot water, never cold; dull gravy is a temperature mistake.

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Video: Mutton Korma|How To Cook Mutton Korma|Mutton Korma Old Delhi Style · on YouTube