This classic goat curry recipe comes from Rajasthan. This special blend of spices (Two Brown Guys Hunt Masala coming soon!) warms the soul. Make this dish on chilly winter nights and enjoy with rice or roti (my personal fav).

Goat meat is not a normal choice in the United States, but here at Two Brown Guys Hunt we absolutely love it. When done right goat meat is one of the most tender and flavorful proteins, even better than beef.

We will go way over two ways to make this. The slow way on the stove and the faster way in an instant pot.

Ingredients

• 2 tablespoons avocado oil

• 2 1/2 cups of water

• 2-3 lbs of stew size goat meat (bone-in or boneless)

• 8 cloves of garlic

• 3 inch piece of ginger 

• 1 red or green chili (optional) 

• 3 teaspoons of kosher salt

• 1 yellow onion

• 1/2 large tomato or 1 small

• 2 tablespoons of masala (Two Brown Guys Hunt masala coming soon!)

• 1 tablespoon of turmeric

• 1 1/2 tablespoons of tomato paste 

• 3 tablespoons of fresh cilantro leaves

Quick Prep!

Smash and peel all garlic cloves

Peel and slice ginger

Slice chili 

Place chili, garlic cloves, ginger, and 1 teaspoon kosher salt in a mortar and pestle and grind/mash until you make a paste (salt helps everything grind) 

Thinly slice onion 

Wash/Rinse goat meat

Lets Cook!

1. Add oil to a 6 or 8 qt dutch oven or pot with cover. Heat over medium heat for 1 minute.

2. Add onions and sauté until translucent. 3-4 minutes.

3. Add tomatoes and sauté for another 2 minutes.

4. Add in ginger/garlic/chili paste and saute for another minute.

5. Lower heat to medium-low and add in 1/2 cup of water, turmeric, and masala. Continue to sauté for 4-5 minutes. The water should mostly evaporate and oil should start to separate from veggies and masala.

6. Add in goat meat, tomato paste, and mix together until all meat is coated with the masala. Continue to cook on medium-low for 5 min. (browning the goat meat and scraping bits off the bottom of the pot)

7. Lower heat to low and add in the remaining 2 cups of water and 2 teaspoons of salt and stir.

8. Cover and continue to simmer over low heat for 2 hours stirring every 15 minutes. Scrape the bottom of the pan. If water starts to fully evaporate add in a little more.

9. Turn off heat, stir the curry and toss fresh cilantro leaves over the curry. Let it rest for 15 minutes and stir before serving.

10. Serve over rice or with roti/naan. Enjoy!

For the instant pot method, do all the same steps to season and brown the goat. Once the goat is browned add to your instant pot with the water. Pressure cook on low for 20 minutes. The goat should come out nice and tender just like the low and slow method.