Goat Curry with Yogurt

"This is a comforting curry for those cold nights where you want to just tuck into some good food and reminisce about the days when your mum used to cook these delightful curries. It requires no marinating and tastes even better the next day when the flavors have had a chance to sink in."
-- @sarchakra
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  • Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 5

Recipe Card


  • 2 pound goat meat
  • 2 tbsp oil
  • 2 tbsp ghee
  • 2 large paste onion
  • 3 halved potatoes
  • 3 tbsp fried onions
  • 5 cloves
  • 1 black cardamom
  • 2 green cardamom
  • 10 peppercorns
  • 2 inches cinnamon
  • 2 cumin powder
  • 1 coriander powder
  • salt
  • 1 tbsp turmeric
  • 1 tbsp red chili powder
  • 1 tbsp kashmiri chili powder
  • 3 tbsp yogurt
  • 4 whole green chilies


  • Step 1

    Gently pat dry goat meat with paper towels. Keep aside.

  • Step 2

    In a mortar and pestle crush the whole spices: green cardamom, black cardamom, cinnamon, cloves and peppercorns.

  • Step 3

    Heat oil and ghee. Add the crushed whole spices. Cook for a few seconds. Then add the onion paste. Sauté for a couple of minutes till translucent. Add ginger and garlic paste. Fry till the raw smell goes.

  • Step 4

    Add the dry spices: turmeric, red chili powder, Kashmiri chili powder, coriander powder and cumin powder. Fry the masala for a few minutes till the oil starts to release from the sides.

  • Step 5

    Pour in whipped yogurt. Continue to stir on high heat. Add the goat meat. Keep stirring and cooking the masala. Keep the flame low to medium at this point. The more you fry or ‘Bhuna’ the masala the tastier the curry will be. Let the masala start to release the oil. Add the cubed potatoes and green chilies. Sauté the masala till the potatoes are coated with the masala mixture.

  • Step 6

    Add 3 cups of hot water. Season with salt and close the pressure cooker. Cook for 7-8 whistles. Let the pressure release by itself.

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