Kerala goat curry with curry leaves and coconut milk: goat cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 28 minutes.
Prep 34 min Cook 54 min Serves 3 Hard
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌿Curry Leaves1 sprig
🫙Coconut Milk3/4 cup
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🍗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 coconut 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 coconut milk.
4
Add the goat, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 44 minutes. Stir in the coconut milk in the last few minutes and heat without boiling.
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.
Marinate the goat with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes.
Heat the coconut 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 coconut milk.
Add the goat, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 44 minutes. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
