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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.