Goat Curry Recipe With 5 Whole Spices: How to Cook it at Home

My friends Rachael and Barb held a cross blog event “Goatrie” a couple months back celebrating all things goat. Many of my friends joined them. I too wanted to support my friends and decided to cook a traditional Indian dish that asked for goat meat (or mutton as we call it) but could just not find the meat to begin with! But I kept looking and finally found it at my local meat market recently. Although my sore throat would barely let me speak that day I promise the moment I saw it I screamed with joy on the inside. That’s how psyched I was!

Goat Curry

Then lovely people at Macy’s approached me and asked if I would be interested in taking part in their mBlog Recipe Showcase where I could share one of my family’s favorite holiday recipes. I knew I wanted to share the recipe for this Indian Goat Curry that my Papa used to make using whole spices. This was not necessarily a holiday recipe but whenever he would cook this one, that day would call for a celebration. He is a fabulous cook, my father, and his Indian goat curry? No-one can beat him on this one! He takes his cooking very seriously and would only use the freshest of ingredients. Then he would spend hours slow cooking his meat until it gets that dark brown color and masala is absorbed well to the core of the meat. The smell of whole spices blends beautifully with sliced onions that melt on being cooked slowly over low heat. That aroma brings back a lot of memories so I decided I’d share those memories through this recipe. Well, that was the plan.

Goat Curry

But unfortunately, bad health kept me from meeting the deadlines for the contest. But guess what, I still have news for you! Doesn’t matter if I missed a deadline, Macy’s is inviting its fans and all you fabulous cooks out there to share a favorite recipe with them at their Facebook fan page for a chance to win a dinner with a renowned Macy’s Culinary Council chef, including Emeril Lagasse, Wolfgang Puck, Cat Cora or Todd English. How cool is that?!
And yes, there’s a giveaway involved in this too. People at Macy’s were kind enough to offer a choice of one of three Martha Stewart Professional Cookware items as a giveaway for you. Now you have to decide if you want a Ceramic Covered Casserole Dish, Hand Anodized Fry Pans (set of 3), or a  Stainless Steel 15” Roaster with Roasting Rack. If any of the items become unavailable, they’ll gladly offer another choice of a Martha Stewart Professional Cookware item (up to $40 in value).


Goat Curry Recipe with Five Whole Spices

This Goat Curry recipe is a speciality of my dad. It’s a simple recipe where the goat is slow cooked with just a few ingredients. The smell of whole spices blends beautifully with sliced onions which melt on being cooked slowly over low heat.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Total Time 50 minutes
Servings 4
Author Prerna Singh


  • 1.5 lbs goat meat with bone cut into pieces
  • 1.5 cups thinly slices onion preferably red onion
  • 1 tbsp ginger+garlic paste preferably fresh other you can use the bottled one
  • 1 cup tomato one cut into 8
  • 1.5 tbsp coriander powder
  • 1.5 tsp whole peppercorn coarsely crushed
  • 1 stick cinnamon
  • 2 bay leaves
  • 2 whole black cardamom
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Salt


  1. Heat oil in a thick bottom pan. Add all the whole spices. Once its fragrant add ginger garlic paste and sliced onion. Cook until the onions begin to get translucent and turn into light golden brown in color.
  2. Add meat. Cook until meat turn dark in color. Both onion and meat will loose a lot of water but keep stirring occasionally and cook it in medium low flame until meat is half cooked.
  3. Add salt, coriander powder and tomato. You can also add turmeric is wanted.
  4. Give everything a nice stir and cover with a lid. Let it simmer for about 25-30 minutes until meat is completely cooked. You can also pressure cook at this point if you want.
  5. Once the meat is cooked through turn off the heat. This dish is very close to a dry dish so cook off any extra liquid if left in the pan after the meat is cooked.
  6. Serve with steamed rice, any bread or it even tastes wonderful with couscous or quinoa.


  1. Excellent recipe. Thaks to your father for passing it on to you. And, thanks to you for sharing. One caution, however about cooking goat: We are fortunate in having a market that butchers local goat and sells it fresh–nver frozen. So we enjoy it several times a month. Goat in our experience, because it is nearly fat -free, should be slowed cooked until it literally falls from the bone.

    Cooking in the skillet until it appears to be done to American standards will result in a dish which, is, at at best, chewy but much more often very tough.

    Slow cooking in a crockpot, gives the spices ample time to fully meld and work their magic on the meat.

  2. Ceramic covered casserole dish all the way! Although this may sound unusual, I would REALLY like to try this using seitan as the protein (being a long-time vegetarian). Since seitan is so low in fat, I think all I would need to add would be some oil (such as coconut) and perhaps a bit more of the wetter ingredients (onion and tomatoes, as suggested by another poster). And some chili pepper! The spices are truly what makes any meal for me, so thanks for getting the wheels turning…

  3. Would love hard anodized pans….
    I usually pressure cook mutton with 1/2 cup of water for 1 whistle and let it cook for another 12mins for it to tenderize. If water still remains, I cook uncovered until water dries out.

  4. The very first and unique time I ate goat was in Africa back in 2001 while on a 7-day trek. The meat had been fermenting on a camel’s back for a few days before we ate it in the couscous in the middle of the Sahara desert. It was not the greatest culinary experience but I think your recipe will definitely help me and “goaty” to be reconciled 🙂

  5. I am a recent follower of your blog. Love your recipes and the photography. The goat curry looks awesome! Would love to win the set of frying pans. Esha

  6. My MIL’s mutton peratal is the celebration goat curry dish for me. This one looks much more simpler to prepare and I like the bone in cuts, much more flavor I believe. Am bookmarking this one to try. Lovely as always Prerna!

  7. Nothing comes close to Goat Curry… It is simply out of this World !!!!

    Would definitely be interested in receiving the Stainless Steel 15” Roaster with Roasting Rack in the giveaway.

  8. After cooking the meat halfway i added it to the pressure cooker for25 mins and added 3 cups water so it wont stick..;)

  9. I made this recipe tonight as i had all the ingredients at home:) including goat chops:)

    It came out very yummmy , and everyone loved it. Looked exactly like in the pictures. Thanks for this recipes

  10. Just made this for dinner tonight. This is the second Indian dish I’ve ever made and it turned out pretty great (first one was a vindaloo that I wasn’t a fan of). Next time im going to up the tomatoes and onions, and cook the entire thing longer so the meat just falls apart. Im also looking for a way to make this spicy, any thoughts on hot spices or peppers?

    I’d love the frying pans by the way 🙂

  11. tanvi i have always been very biased towards mutton..we bengalis have a similar dish called “kosha maangsho” and i ma sure you must have heard this from the husbands side 🙂 i must try this one..so do i cook this in a regular kadai..or can i cut time by doing it in the pressure cooker?

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