This Goan mutton curry can also be prepared with lamb meat
Mutton and lamb fans are going to love this mildly spice Goan mutton curry. This time around, I used chopped mutton on the bone but you could cook lamb or mutton off the bone to if that is what you prefer.
This Goan mutton/lamb curry is so good served simply with plain or flavoured Basmati rice. You might also like to try your hand at making homemade naans or chapatis. Of course if you really want to create a perfect Goan meal, try these homemade poppadoms served up with a good chutney or two.
If you want to make this Goan curry into a feast, you can’t go wrong with by serving an authentic Goan pork vindaloo with it.
About this Goan mutton curry
This is a curry I came across in southern Goa. It has a good spicy hit to it but it’s no where near as spicy as some of the Goan curries my wife and I tried there.
It really could not be easier to cook. You’ll get so many delicious flavours found in Goan food and you never have to leave your house.
Bone-on vs. boned meat
In Goa, you’ll find many Goan mutton curries cooked just like this with the bone in. The bones add additional flavour to the curry. If you are not a fan, feel free to use boneless lamb or mutton cubes.
If doing this, you might want to add meat stock instead of just water but your Goan mutton curry will still be deliciously tasty if you use water.
Like most curries, this Goan mutton curry can be prepared a day or two before serving. The flavours will develop as the curry sits, covered in the fridge.
So if working ahead sound more convenient, this Goan mutton curry is a good place to start.
Can you use other meats?
Yes! Goan mutton curry is usually made with mutton which can be from a sheep or goat. That said, the sauce will go perfectly well with pork, chicken or beef.
If you are a vegetarian, you could also easily make this curry vegetarian by adding potatoes, other veggies or even paneer. If you do add paneer, add it toward the end of cooking so that it doesn’t fall apart in the sauce.
Make this Goan mutton curry your own
You can and should adjust the ingredients to your personal preference. This is a Goan mutton curry I saw prepared but it wasn’t until I got home that I came up with my own ingredient measurements.
So please use this recipe as a guide and do what you like with it.
What do you serve with Goan mutton curry?
Homemade Indian breads are also something you might like to try. How about trying some of these —> Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Want to start your Goan mutton curry meal off right? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Step by step photos
- 900g (2 lbs) lamb or mutton, cut into bite sized pieces
- ½ tsp ground turmeric
- 2 tbsp garlic and ginger paste
- Juice of one lime
- 1 tsp ground black pepper
- 2 tsp Kashmiri chilli powder
- 1 tsp salt
- 3 tbsp rapeseed (canola) or coconut oil
- 20 curry leaves plus more to garnish
- 2 green cardamom pods, lightly bruised
- 2 cloves
- 3 dried red chillies
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 2 Indian bay leaves (cassia leaves)
- 2 onions – finely chopped
- 8 cloves of garlic – left in their skins and crushed
- 1 x 2.5cm (1 inch) fresh ginger root, finely chopped
- 400ml (14oz) thick coconut milk
- 1 tsp tamarind paste (more or less to taste)
- Salt to taste
- Place the mutton/lamb pieces in a large bowl and mix in the turmeric, black pepper, Kashmiri chilli powder, garlic and ginger paste, lime juice and salt. Allow to marinate for about 30 minutes for best results or just go straight to cooking.
- 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, dried chillies, coriander seeds and bay leaves.
- Fry for about two minutes, stirring the spices so that they cook evenly and then add the chopped onions and the crushed garlic and ginger and fry for about 5 minutes or until the onions are soft and translucent.
- Now add the marinated mutton/lamb and stir it into the other ingredients. Allow it to brown for a couple of minutes and then add just enough water or meat stock to cover. Bring to a simmer and cover the pan to cook until tender. This should take about 30 minutes but don’t rush it. The meat is ready when it’s tender.
- When the meat is tender, add the coconut milk and tamarind paste and continue to simmer over a medium high heat for about 10 minutes or until you are happy with the sauce consistency.
- Try a spoonful and season with more salt to taste if needed and/or other spices. Serve hot with rice or chapatis.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 206Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 616mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 3g