Goan Goat Curry Cooked With Passion by Binoy Nazareth

Delicious. Delectable. Delightful.

Do you remember a wonderful, delicious, and delightful trip? Do you have wanderlust and seek out places that are both beautiful and interesting? To satisfy my wanderlust for discovering all things small and great, I travel. It covers many facets of life. Goa, a laid-back and tranquil coastal region off the West Coast of India, was one of my most relaxing travels.

There are many places to visit in Goa, including waterfalls, caves churches, churches, rock art forts, and some amazing beaches. My taste buds were awe-inspiring at the Goa’s culinary talent. There are many restaurants all over Goa, offering a wide range of vegetarian and non-vegetarian options. This delectable journey was a never-ending adventure of delight that took me on an endless quest to discover every detail. I am a skilled chef and a master cook. But the Goan Mutton Curry was my favorite dish that I had the pleasure to recreate at Goa.

Enjoy a Flavorsome Trip

This delicious and easy-to-eat recipe is made with goat meat, yogurt rich in spices, coconut milk, and rich herbs. Are you willing to join me on a delicious journey to enjoy and appreciate an outstanding dish?

Goan Goat Curry What do you need?
500g Mutton cubes
Four big onions (thinly chopped).
Tomatoes – 4 (pureed)
Garlic paste – 1 Tablespoon
Four green chilies (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
2 tablespoons vegetable oil
Salt to your taste

What should I do?
Clean the mutton thoroughly under running water.

Mix yogurt, red chili powder, garlic paste, and turmeric. Keep aside.

Marinate the cubes of mutton with yogurt, garlic paste, red chili powder and turmeric. Allow to rest for at least 2 hours.

Heat two tablespoons vegetable oil in a saucepan.

Sauté for a few seconds with half a teaspoon cumin seeds and the bay leaves.

Mix in the green chili paste and ginger. Continue to saute for a few seconds.

Mix chopped onions until they are translucent brown. Add pureed tomatoes.

To the sauteed mixture, add the garam masala along with the coriander powder. Season the dish with 1 teaspoon vinegar and salt.

Mix the marinated mutton with the simmering mixture.
Cover the pan with a lid and let it cook on a low heat for 10 minutes.

Cook the mutton for 10 minutes over a medium heat. Add two cups coconut milk to the pan.

Salt and red chili power can be added if needed.

Continue stirring until the mixture, along with the mutton, turns a reddish-brown color.

Let the pan boil over a low heat until the mutton becomes tender and succulent.

Now your Goan Mutton Curry can be prepared. Serve warm with Roti or steamed potatoes

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