Heart Of The House

Baked Goat Curry

Baked Goat Curry served on basmati rice with tomato and mint raita.


(Another recipe inspired by one of my favourite book Mangoes & Curry Leaves – Culinary Travels through the Great Sub-Continent)


  • 500 grams goat meat (cut into pieces)
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 1/2 tsp coriander powder
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • 1/ cup yogurt (I used goat yogurt)
  • 1 tsp salt
  • 3 medium red onions, finely sliced
  • 1/2 cup ghee or coconut oil
  • 1 cup minced coriander leaves


  1. Place goat meat in a bowl and add ginger, garlic, coriander powder, chilli powder, turmeric , garam masala, yogurt and salt.  Stir until well coated.  Leave to marinade for 2 to 4 hours or overnight in the refrigerator.
  2. When ready to cook, preheat oven to 170 deg C.
  3. Heat ghee or oil in a pan and fry the onions until very soft and light golden brown in colour (about 15 mins).
  4. Remove onions and reserve the oil.
  5. Pour 1/4 cup of oil into a clay pot, swirl around to coat the bottom and sides with the oil.
  6. Put the goat meat, cooked onions and the coriander in the pot.
  7. Drizzle the remaining oil over the top of the mixture.
  8. Cover tightly and baked for about 1 1/2 hours.

For the raita see my recipe for cucumber raita, just substitute the cucumber for tomato.


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