The secret to any good, meaty curry is great meat. Another secret? Slowly simmering your meats in a delicious melange of masalas. Contrary to what many people think, whipping up a meaty curry isn’t all that tough. We have for you the best possible high-quality curry cuts, and a whole range of recipes right here. And if you’d like to check out some of our tips to cook up great meat curries, check them out here.
KOLHAPURI GOAT CURRY
An authentic goat curry recipe from Maharashtra, Kolhapuri Goat Curry is warm and wonderful. You’ll really enjoy this melange of spices and succulent, tender meat. Order Goat Curry Cut now and whip up this delicious curry at home. Also explore our range of curry cuts of chicken, lamb/goat, and fish!
Marinate the goat with ginger, garlic paste, turmeric, salt and lemon, at least for an hour.
Dry roast all the spices mentioned under dry masala until fragrant. Once the spices cool down, grind to a fine powder.
Fry onion and garlic in oil till nicely brown. Once cool, make a paste of the onion, garlic, and coriander leaves.
In a bowl mix the wet masala and dry masala well and set aside.
In a heavy bottom pan, heat oil. Once hot, add the whole spices and let them get fragrant. Add the chopped onion to the pan, saute till its cooked and nicely browned. Add tomatoes. Fry until tomatoes are cooked thorugh.
Add the marinated goat. Saute on high heat for 5-8 minutes. Reduce the heat, add 7-8 tbsp Kolhapuri masala and mix it well. Cook on low medium heat for 10-12 minutes.
Add water till you get the gravy is of desired consistency and simmer until the goat is cooked through and tender.
Garnish with chopped coriander.
Serve hot with chapathis and a kachumber on the side.
LAMB ROGAN JOSH
Rogan Josh is a beautiful lamb curry with Persian roots. The lamb is cooked on a slow simmer to develop complex flavours and a beautiful red colour. Order our Lamb Curry Cut and get started on your Currylicious journey. Also explore our range of curry cuts of chicken, lamb/goat, and fish!
Grind all the whole spices to a coarse powder using spice grinder or a mortar and pestle.
In a 5-litre pressure cooker, heat 2 tbsp vegetable oil. Once hot, add the rough ground whole spices and asafoetida and fry it till fragrant, about 30 seconds.
Add the washed and dried lamb. Stir to mix well with the spices. Keep stirring and frying the meat till it changes colour and the moisture dries up. Add salt and Kashmiri chilli powder and stir till the pieces of meat are coated with the oil and spice mix.
Add whisked curd and stir for a few minutes till it changes colour. Next add the dry ginger powder and fennel powder. Stir well.
Add the remaining water and close the pressure cooker and cook on a medium to high flame for 5 to 6 whistles.
Once the pressure has released, open the cooker and stir the meat well. Check for the salt and texture of meat. Sprinkle the ground cardamom and cumin powder and mix.