Goan Goat Curry Cooked With Passion by Binoy Nazareth

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Delicious. Delectable. Delightful.

Have you ever been on a delightful, delicious and delectable travel? Does your wanderlust look for places which are both idyllic and interesting? I travel to quench my thirst for discovery of all things great and small which covers a kaleidoscope of the facets of life. One of the most relaxing trips I have gone on was to Goa, a small but laid-back coastal region on the West Coast of India.

Goa offers an incredible array of places to see with waterfalls, caves, churches, rock art, forts and the most amazing beaches amongst other intriguing sights. The culinary expertise of Goa never fails to amaze me and my taste buds were all agog with excitement for a repertoire of delicious entertainment. With any amount of eateries spread all over the place, Goan cuisine displays a variety of vegetarian and non-vegetarian dishes which evolve over pork, chicken, mutton and seafood. I went on a never-ending journey of delight and explored every nuance of this delectable travel. With the strains of an experienced chef and a gourmet running through every pore, I have tried my hand at re-creating myriad dishes, but one of the most breathtaking, tasty and awesome dishes which I experienced at the emerald land of Goa was the Goan Mutton Curry.

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I felt compelled to share this tasty and melt-in-the-mouth recipe which is made with goat meat, yogurt, rich spices and coconut milk. Are you ready to come with me on a flavorful journey to taste and relish an excellent dish?

Goan Goat Curry

What you need:

Mutton cubes – 500 grams

Big onions – 4 (thinly chopped)

Tomatoes – 4 (pureed)

Garlic paste – 1 tablespoon

Green chilies – 4 (ground to a paste)

Yogurt – 2 tablespoons

Ginger – 1 inch (chopped and ground)

Red chili powder – 1 teaspoon

Coriander powder – 2 teaspoons

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1 teaspoon

Coconut milk – 2 cups

Bay leaf – 1

Cumin seeds – 1/2 teaspoon

Vinegar – 1 teaspoon

Vegetable oil – 2 tablespoons

Salt to taste

What to do:

Wash the mutton under running water and clean thoroughly.

Blend red chili powder, yogurt, garlic paste and turmeric and keep aside.

Marinate the mutton cubes with the red chili powder, yogurt, garlic paste and turmeric. Set aside for a period of 2-3 hours.

Take a pan and heat two tablespoons of vegetable oil.

Add half a teaspoon of cumin seeds and the bay leaf and sauté for a couple of seconds.

Add the ginger and green chili paste. Sauté for a few more seconds.

Stir fry the chopped onions till it is glassy brown and add pureed tomatoes.

Add the garam masala and the coriander powder with one teaspoon of vinegar and salt to taste to the sautéed mixture.

Add the marinated mutton and mix well with the mixture which is already simmering.

Cover the pan and cook for 10 minutes on a low flame.

After the mutton is cooked, add two cups of coconut milk and cook for 10 more minutes on a low flame.

Add salt and red chili power as needed.

Keep stirring till the entire mixture along with the mutton turns a reddish brown color.

Cover the pan and let it boil on a low flame until the mutton is tender and succulent.

Your Goan Mutton Curry is now ready. Serve hot with Roti or steamed rice.

Travel with Binoy Nazareth Through a Goan Sojourn


Source by Jeya Vinoth