Mughlai Doi Goat
Mughlai kitchens keep their goat doi close to the chest — this version follows the house rules: slow masala, honest heat. Ready in 60 minutes including prep.
Ingredients
- Yogurt1 cup, whisked
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Saltto taste
- Onion1 large, finely chopped
- Tomato2, finely chopped
- Ginger1 tbsp, grated
- Cumin Seeds1 tsp
- Turmeric Powder1/2 tsp
- Ground Coriander1 tsp
- Red Chili Powder1 tsp
- Mustard Oil2 tbsp
- Goat500 g, curry cut
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
Whisk the yogurt smooth and stir it in off the boil, a spoon at a time, so the doi never curdles.
- 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.
/dish/29693