In the event of celebrating Cook and Share A Pot of Curry, I present to you a Pakistani Goat curry 😉 If you ask me, yes…I can’t get enough of curry isn’t that obvious ? lol
I just have to try different curries from different parts of the world. It is only fair to do so 😉
If you have difficulty finding goat meat, lamb will be a good substitute for this dish. Just like most curry dishes, I like my curry served with rice or the local will eat them with chapatis
Another cooking experiment from At Home with Madhur Jaffrey cookbook that I did not regret 😉


4 Tbsp olive oil, canola oil, or ghee
Two 2-inch cinnamon sticks
8 cardamon pods
1 large red onion, cut into very fine half rings
3 cloves garlic, crushed
1 Tbsp very finely chopped peeled fresh ginger
3 lbs goat meat (some with bones and some without bones if possible)
1/4 tsp ground turmeric
1 tbsp ground coriander
1/4-1/2 tsp cayenne pepper
6 egg-sized potatoes, about 1 pound total, peeled and left whole
2 tsp salt
1 tsp garam masala


1. Pour the oil into a large, wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, cardamon, and onions. Stir and fry 5-6 minutes or until the onions turn a light brown. Add the garlic and ginger. Stir one minute

2. Add the goat, turmeric, coriander, and cayenne. Stir for 2-3 minutes. Add 1 cup water and bring to a boil. Cook on low-medium heat about 10 minutes or longer, until all the liquid has disappeared

3. Stir about 3-4 minutes to brown the meat slightly. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and cook gently for 1 hour. If you are using lamb, the cooking time may be shorter, about 50-80 minutes. Add the potatoes and salt. Stir and bring to a boil. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender. Sprinkle the garam masala over the top and mix in. Turn off the heat and serve


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