Goan Mutton Curry Recipes

GOAN MUTTON CURRY

Steps:

• Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
• Allow to marinate for about four hours or overnight.
• When ready to cook, heat the oil in a large wok or pan over medium high heat.
• When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
• Fry for about two minutes, stirring the spices so that they cook evenly and don't burn.
• Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
• Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
• When cooled, blend with about 250ml of water into a fine paste.
• Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
• Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
• Check for seasoning and pour in the vinegar.
• Serve with fluffy white rice and/or naans.

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.