🇮🇳 Indian

Dindigul Mughlai Goat

Name: Dindigul Mughlai Goat
Prep time: 36 min
Cook time: 61 min
Total time: 97 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/4 cup Yogurt; 2 medium, finely chopped Onion; 2 medium, chopped Tomato; 4 cloves, minced Garlic; 1 tbsp, grated Ginger; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 tbsp, ground Cashews; 1 tsp Red Chili Powder; 500 g, bone-in pieces Goat

🇮🇳 Indian

Mughlai goat curry in a rich cashew and yogurt gravy: goat cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 37 minutes.

Prep 36 min Cook 61 min Serves 3 Hard

Ingredients

Yogurt1/4 cup
Onion2 medium, finely chopped
Tomato2 medium, chopped
Garlic4 cloves, minced
Ginger1 tbsp, grated
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Cashews2 tbsp, ground
Red Chili Powder1 tsp
Goat500 g, bone-in pieces

Optional extras

Fresh Cilantro2 tbsp, chopped
Lemon1/2, juiced

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 and yogurt.
4
Add the goat, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 51 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.

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Video: Mutton Gravy Dindigul Thalappakatti Restaurant Style · on YouTube

Table.

🇮🇳 Indian

Dindigul Mughlai Goat

Time: 97 min
Serves: 3
Level: Hard
Prep / cook: 36 / 61 min

Ingredients

🧀 Yogurt1/4 cup
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🫙 Cashews2 tbsp, ground
🌶️ Red Chili Powder1 tsp
🍗 Goat500 g, bone-in pieces

Optional

🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced

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 and yogurt.
Add the goat, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 51 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.