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Savory South Indian Goat Curry


Goat meat is a tender, lean dark meat that is very popular in south east Asia and middle eastern cultures. I had the opportunity to taste some incredible homemade goat curry when I visited India in 2015 and totally fell in love with it.

Thank goodness it was my husband’s Mom that that made it because she passed down the recipe to him and now I’m passing it on to all of you!

I love that every time we make this recipe our entire home is filled with the rich aroma of the freshly ground spices – it’s divine!


Savory South Indian Goat Curry


2 lbs bone-in goat meat (cut into pieces and rinsed well)
2 Tbsp vegetable oil (or coconut oil)
1 cinnamon stick 
2 bay leaves
3-6 cardamon
2 star anise
1/2 tsp cumin seeds
2 cups thinly sliced red onion 
1 large roughly chopped tomato
1 Tbsp salt
1 tsp chili powder
1 Tbsp ginger+garlic paste
1/2 tsp turmeric powder
1 tsp coriander powder
1 cup chopped cilantro
1 tsp ground pepper


1. Heat oil in a sauté pan. Add cinnamon stick, bay leaves, cardamon, star anise and cumin seeds.
2. Once the spices start splattering, add the onion and sauté until golden brown.
3. Add the tomato, salt, chili powder ginger garlic paste, turmeric powder, coriander power and black pepper. Continue to sauté until mixture forms a paste.*
4. Add the goat meat into the curry mixture and sauté for 5-10 minutes until mixture starts re-thickens and is no longer runny.
5. If you are comfortable using a pressure cooker, transfer the contents into a pressure cooker, seal and cook for 15-20 minutes on a medium flame. (or use an Instant Pot [1]) If you are not comfortable using a pressure cooker and do not yet own an Instant Pot, transfer the contents into a slow cooker, add 2 cups of water and cook in high for 2-3 hours until the meat is tender. A third option would be to use a conventional oven: transfer the contents into a bake pan, add 2 cups of water and bake at 450 degrees for 2 hours covered with an aluminum foil. 
8. Transfer into a serving bowl, garnish with chopped cilantro and serve on a bed of white rice, brown rice, quinoa, couscous or bread.

*Depending on your spice tolerance, you may want to add more or less chili powder and ground pepper.