Skip to content
Back to your kitchen
Calcutta Kobbari Goat
🇮🇳 Indian

Calcutta Kobbari Goat

🇮🇳 Indian

Calcutta kitchens keep their goat kobbari close to the chest — this version follows the house rules: slow masala, honest heat. About 60 minutes from fridge to table.

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
  • Turmeric Powder1/2 tsp
  • Mustard Seeds1 tsp
  • Curry Leaves2 sprigs
  • Ground Coriander1 tsp
  • Red Chili Powder1 tsp
  • Coconut Oil2 tbsp
  • Goat500 g, curry cut
  • Grated Coconut1/2 cup

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the coconut oil in a heavy pot until it shimmers.

  2. 2

    Crackle the mustard seeds with a few curry leaves — they pop within seconds.

  3. 3

    Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

  4. 4

    Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

  5. 5

    Roast the coconut until golden-edged and grind with the tempering for a rustic Andhra masala.

  6. 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. 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.

Cook it with your pantry → Share this page: /dish/28694