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Bhavnagar Lucknowi Goat 🇮🇳 Indian
Lucknowi goat curry in a delicate Lucknowi-style cashew gravy: goat cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 54 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp 🍗 Goat 500 g, bone-in pieces Optional extras 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Instructions 1 Marinate the goat with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste.
4 Add the goat, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 67 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.
Bhavnagar Lucknowi Goat
Time 114 min
Serves 2
Level Hard
Prep / cook 37 / 77 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp 🍗 Goat 500 g, bone-in pieces Optional 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Steps Marinate the goat with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste. Add the goat, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 67 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
