Indian Goat Curry (Mutton Curry Style) Recipe

Indian Goat Curry is a classic mutton-style curry where bone-in goat simmers in a spiced onion-tomato gravy until the meat turns fall-apart tender. Goat pieces are marinated with yogurt and ground spices, then cooked with browned onions, ginger–garlic, and whole spices for a deep, restaurant-style flavor at home. The gravy is rich, warm, and mildly tangy, perfect with steamed basmati rice or soft naan for a comforting Indian dinner.

Indian Goat Curry (Mutton Curry Style) Recipe

Tender goat simmered in a spiced onion-tomato gravy with warm Indian spices, just like a classic homestyle mutton curry.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Marinate Time: 2 hours hrs

Total Time 4 hours hrs

Servings: 6

Course: Dinner

Cuisine: Indian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

For Marinating The Goat

• 2 lb goat meat bone-in curry pieces
• ½ cup plain yogurt
• 1 tbsp ginger–garlic paste
• 1 tsp salt
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1½ tsp ground coriander

For The Curry

• 3 tbsp vegetable oil or ghee
• 2 green cardamom pods
• 1 small cinnamon stick
• 2 cloves
• 1 bay leaf
• 2 medium onions thinly sliced
• 2 medium tomatoes finely chopped
• 1 tsp ginger–garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder adjust to taste
• 1½ tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1½ tsp salt or to taste
• 2½ cups hot water
• ¼ cup chopped fresh cilantro for garnish

Equipment

• Large mixing bowl
• Cutting board
• Chef’s knife
• Dutch oven
• Wooden spoon
• Measuring cups and spoons

Method

 

Marinate The Goat

1. Place the goat pieces in a large mixing bowl and pat them dry with paper towels using your hands.
2. Add yogurt, ginger–garlic paste, salt, turmeric powder, red chili powder, and ground coriander to the bowl, then mix everything thoroughly using a wooden spoon so each piece is coated.
3. Cover the bowl with plastic wrap and set it in the fridge for 120 minutes so the flavors soak into the goat and start tenderizing the meat.

Fry The Spices And Onions

1. Set a large heavy pot or Dutch oven on the stove over medium heat and pour in the oil or ghee with a measuring spoon.
2. When the fat looks hot and shimmering, add cardamom pods, cinnamon stick, cloves, and bay leaf, and stir them for 30 seconds with a wooden spoon until fragrant.
3. Add the sliced onions to the pot and cook, stirring often with the spoon, for 12 minutes until they turn deep golden brown and slightly sticky.

Build The Masala

1. Add ginger–garlic paste to the onions and cook for 1 minute, stirring with the spoon, until the raw smell fades.
2. Sprinkle turmeric, red chili powder, ground coriander, and ground cumin over the onion mix and stir for 30 seconds so the spices toast gently without burning.
3. Tip the chopped tomatoes into the pot and cook, stirring, for 8 minutes until they break down, the mixture thickens, and oil starts to separate around the edges of the masala.

Cook The Goat

1. Add the marinated goat from the bowl into the pot and stir well with the wooden spoon so the meat is coated in the masala.
2. Cook the goat for 10 minutes on medium heat, stirring every couple of minutes, until the pieces lose their raw pink color and pick up some light browning.
3. Pour 2½ cups hot water into the pot using a measuring cup, stir, and scrape the bottom with the spoon to release any stuck bits into the gravy.
4. Bring the curry up to a gentle boil over medium-high heat, then turn the heat down to low, cover the pot with its lid, and simmer for 70 minutes, stirring every 15 minutes to prevent sticking.

Finish The Curry

1. After 70 minutes, check a piece of goat by pressing it with the back of a spoon; it should feel tender and almost fall off the bone.
2. Stir garam masala and extra salt into the curry using a measuring spoon, then simmer uncovered for 5 minutes so the gravy thickens to a medium, pourable consistency that coats the spoon.
3. Turn off the heat, sprinkle chopped cilantro over the top from a cutting board, and serve the goat curry hot with rice or naan.

Notes

• Brown the onions until deep golden, not just pale; this slow browning in the pot builds a naturally sweet, rich base for the curry and keeps the gravy from tasting flat.​
• Marinating the goat in yogurt and spices helps soften tougher cuts and lets the flavors sink into the meat so every bite tastes seasoned, not just the sauce.​
• Always use hot water when adding liquid to the curry so the cooking temperature stays steady and the goat continues to simmer gently instead of cooling down suddenly.​
• If the gravy feels too thin at the end, simmer uncovered on low heat and stir with a wooden spoon until it thickens to a smooth, velvety consistency that clings to the meat.​
• For less heat, use Kashmiri chili powder instead of regular hot chili; it gives a bright red color with milder spice, which is easier for beginners who do not like very spicy food.​
• Let the curry rest for 10 minutes off the heat before serving so the fat rises slightly and the flavors settle, giving a more rounded taste and making it easier to skim extra oil if you want.