This one is going to blow your socks off. There’s so much going on here. So much so, I’m wondering why it took me so long to type and post the recipe. I do love a good Goan mutton curry.
Try to allow time forthe meat to marinate overnight. You’ll be glad you did. The marinade may be simple but when allowed to get to know the meat for a good long time, the flavour is out of this world.
You could also use beef or pork with this one. Pork is superb cooked this way.
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Yield: 4 - 6
Goan Mutton Curry
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Ingredients
- 800g mutton, goat or lamb - cut into bite sized pieces
- 1 teaspoon ground turmeric
- 2 tablespoons garlic and ginger paste
- Juice of one lime
- 1 tablespoon flaky sea salt
- 1 tablespoon vegetable oil
- 15 curry leaves
- 2 black cardamom pods
- 5 cloves
- 15 black peppercorns
- 3 dried red chillies
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 2 bay leaves
- 2 onions – finely chopped
- 8 cloves of garlic – left in their skins and crushed
- 1 inch fresh ginger root – crushed
- 100g dried grated coconut
- 2 tablespoons white wine vinegar
Instructions
- 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.
Shana
Saturday 5th of June 2021
I made this recipe twice. Amazing. Bestest ever!
Dan Toombs
Sunday 6th of June 2021
Great to hear! Thanks for letting me know. Dan
shawn paes
Wednesday 24th of February 2021
I made this yesterday. Feb 24th 2021. Came out really well. just dont put 1 TBSP salt marinade with 1 or 1 1/2 tsp salt you can add the rest later. Also add corriander leaves at the end it gives it a fresh taste, I added 1 tsp of garam masala as well. Its not very spicy and I used only 500 gms of mutton. if you want it more spice add 2 green chillies. over all very nice. took about 1.5 hours to cook I did a slow cook as recommended instead of putting it in a pressure cooker which may have been faster. I also marinaded for only 6 hrs but meat was quite tender. Some one said the spices were gritty. 1) you may need to use a grinder and keep it running - make sure to add some water to the grind. 2) when you fry the masala make sure you do that till you see some of the masala oil come out. If you feel it is burning add couple drops of water as required. Some intuition required here, I also used market made ginger garlic which has some salt in it already, but I used 2 tsps not 2 TBSPs thats too much unless your trying to kill a vampire. Ok have fun,
Dan Toombs
Wednesday 24th of February 2021
Thanks very much for the advice and I am glad you made it work. That is what it is all about, adjusting things to your own taste. Dan
Mark I
Saturday 10th of November 2018
yet another fantastic and beautiful recipe.
i have done a number of your recipes and am very grateful you have bothered to take the time and effort to share with everyone.
Thanks Dan!
Dan Toombs
Thursday 13th of December 2018
Thank you very much for that Mark. Really happy you are enjoying the recipes.
Thanks, Dan
Alex
Sunday 15th of April 2018
Are you sure a tablespoon of salt is used in the marinade? I made it following this recipe and the end product was almost inedible due to the salt content.
Dan Toombs
Monday 30th of April 2018
Hi Alex
These days I simply say add salt to taste. Unfortunately, I haven't had time to update all the recipes on my blog due to other work. I use a tablespoon of Maldon salt which is not as salty as table salt. It works well. Give it a try or just reduce the amount you add next time.
Cheers, Dan
Sue
Monday 4th of September 2017
Could I use desiccated coconut? Is this curry spicy? Many thanks
Dan Toombs
Thursday 7th of September 2017
Hi Sue
It is best to use either fresh or frozen grated coconut. The curry will be as spicy as you like. You can leave out all the chillies or use my recommendation. You could also add more if you like it spicy.
Thanks , Dan