Goat Curry

Prep Time: 1 hour

#Paleo, #Ketofriendly


2 lbs of goat, with bone

5 cardamom pods

4-5 curry leaves

2 tbsp of ghee

1 tsp cumin seeds

1 large yellow onion, diced

¼ cup cilantro, chopped

1 oz ginger, chopped

3 cloves of garlic, crushed

1 tbsp garam masala

1 tsp jeera powder

½ tsp turmeric powder

½ tsp of whole black peppercorns

Pinch of red chili powder

½ tsp of sea salt


  1. In a large stock pot or pressure cooker, add 1 tbsp of ghee, and cumin seeds and cook on high til cumin seeds start popping.

  2. Add curry leaves, onions and garam masala to pot and saute for 2-3 minutes, or til onions are translucent.

  3. Reduce heat to medium high. Add goat to onion and spices in pot, and add second spoon of ghee. Saute til goat is well browned.

  4. Add cardamom pods, ginger, garlic, peppercorns, and remaining spices to pot and mix.

  5. Add 5 cups water to pot, reduce heat to low, cover and cook for 15-20 minutes, or until goat is tender. If using pressure cooker, check meat after 2 whistles.

  6. Garnish with fresh chopped cilantro before serving.

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