Goat Meat Indian Recipes

If you’re a fan of Indian cuisine, you’re in for a treat! This article is all about the mouthwatering world of goat meat Indian recipes. From fragrant curries to succulent kebabs, these recipes will take your taste buds on a flavorful journey through the diverse and rich flavors of India. Whether you’re a seasoned chef or a beginner in the kitchen, there’s a recipe for everyone to enjoy. So get ready to spice up your meals and discover the magic of goat meat in Indian cooking!

Traditional Indian Goat Curry

Ingredients

• 1 kg goat meat, cut into pieces
• 2 onions, finely chopped
• 4 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup plain yogurt
• Salt to taste
• Fresh cilantro leaves for garnish
• 3 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat meat to the pan and cook until it is browned on all sides.
4. In a bowl, mix together the tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly.
5. Reduce the heat to low, cover the pan, and let the curry simmer for about 1-2 hours, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.
6. Once the meat is cooked, stir in the plain yogurt and cook for an additional 5 minutes.
7. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Spicy Goat Biryani

Ingredients

• 1 kg goat meat, cut into pieces
• 3 cups long-grain basmati rice
• 2 onions, finely sliced
• 4 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup plain yogurt
• Salt to taste
• Fresh mint leaves for garnish
• Saffron strands for garnish
• 4 tablespoons ghee

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. Heat ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the ginger-garlic paste to the pot and cook for another minute until fragrant.
4. Add the goat meat to the pot and cook until it is browned on all sides.
5. Add the chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt to the pot. Stir well to coat the meat with the spices.
6. Stir in the plain yogurt and cook for 5 minutes, allowing the flavors to blend together.
7. In a separate pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is 70% cooked, then drain.
8. Layer the partially cooked rice on top of the meat in the pot. Sprinkle fresh mint leaves and saffron strands on top.
9. Cover the pot with a tight-fitting lid and cook on low heat for about 30 minutes, or until the rice is fully cooked.
10. Remove from heat and let the biryani rest for 10 minutes before serving. Fluff the rice with a fork and serve hot.

Goat Korma

Ingredients

• 1 kg goat meat, cut into pieces
• 2 onions, finely chopped
• 4 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup plain yogurt
• 1/2 cup cashew nut paste
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro leaves for garnish
• 3 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat meat to the pan and cook until it is browned on all sides.
4. In a bowl, mix together the tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly.
5. Reduce the heat to low, cover the pan, and let the korma simmer for about 1-2 hours, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.
6. Once the meat is cooked, stir in the plain yogurt and cashew nut paste. Cook for an additional 5 minutes.
7. Finally, add the heavy cream to the pan and simmer for another 2-3 minutes to thicken the korma.
8. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Goat Keema

Ingredients

• 500 grams goat mince
• 2 onions, finely chopped
• 4 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup plain yogurt
• Salt to taste
• Fresh coriander leaves for garnish
• 3 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat mince to the pan and cook until it is browned.
4. Add the chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt to the pan. Stir well to incorporate the spices.
5. Reduce the heat to low, cover the pan, and let the keema simmer for about 30 minutes, stirring occasionally.
6. Stir in the plain yogurt and cook for an additional 5 minutes.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Goat Rogan Josh

Ingredients

• 1 kg goat meat, cut into pieces
• 2 onions, finely chopped
• 4 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup plain yogurt
• Salt to taste
• Fresh mint leaves for garnish
• 3 tablespoons vegetable oil
• 1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk

Instructions

1. Heat vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat meat to the pan and cook until it is browned on all sides.
4. In a bowl, mix together the tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly.
5. Reduce the heat to low, cover the pan, and let the curry simmer for about 1-2 hours, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.
6. Once the meat is cooked, stir in the plain yogurt and cook for an additional 5 minutes.
7. Garnish with fresh mint leaves and drizzle the saffron-infused milk on top for added flavor.
8. Serve hot with steamed rice or naan bread.

Mutton Chops Masala

Ingredients

• 1 kg mutton chops
• 2 onions, finely chopped
• 4 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup plain yogurt
• Salt to taste
• Fresh coriander leaves for garnish
• 3 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the mutton chops to the pan and cook until they are browned on all sides.
4. Add the chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt to the pan. Stir well to incorporate the spices.
5. Reduce the heat to low, cover the pan, and let the chops simmer for about 1-2 hours until they are tender and cooked through. Stir occasionally to prevent sticking.
6. Stir in the plain yogurt and cook for an additional 5 minutes.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Goat Vindaloo

Ingredients

• 1 kg goat meat, cut into pieces
• 2 onions, finely chopped
• 4 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 4 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup plain yogurt
• Salt to taste
• Fresh cilantro leaves for garnish
• 3 tablespoons vegetable oil
• 1 cup vinegar

Instructions

1. Heat vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat meat to the pan and cook until it is browned on all sides.
4. In a bowl, mix together the tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly.
5. Reduce the heat to low, cover the pan, and let the curry simmer for about 1-2 hours, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.
6. Once the meat is cooked, stir in the plain yogurt and vinegar. Cook for an additional 5 minutes.
7. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Goat Biryani

Ingredients

• 1 kg goat meat, cut into pieces
• 3 cups long-grain basmati rice
• 2 onions, finely sliced
• 4 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup plain yogurt
• Salt to taste
• Fresh mint leaves for garnish
• Saffron strands for garnish
• 4 tablespoons ghee

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. Heat ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the ginger-garlic paste to the pot and cook for another minute until fragrant.
4. Add the goat meat to the pot and cook until it is browned on all sides.
5. Add the chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt to the pot. Stir well to coat the meat with the spices.
6. Stir in the plain yogurt and cook for 5 minutes, allowing the flavors to blend together.
7. In a separate pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is 70% cooked, then drain.
8. Layer the partially cooked rice on top of the meat in the pot. Sprinkle fresh mint leaves and saffron strands on top.
9. Cover the pot with a tight-fitting lid and cook on low heat for about 30 minutes, or until the rice is fully cooked.
10. Remove from heat and let the biryani rest for 10 minutes before serving. Fluff the rice with a fork and serve hot.

Goat Curry with Coconut Milk

Ingredients

• 1 kg goat meat, cut into pieces
• 2 onions, finely chopped
• 4 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup coconut milk
• Salt to taste
• Fresh curry leaves for garnish
• 3 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat meat to the pan and cook until it is browned on all sides.
4. In a bowl, mix together the tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly.
5. Reduce the heat to low, cover the pan, and let the curry simmer for about 1-2 hours, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.
6. Once the meat is cooked, stir in the coconut milk and simmer for an additional 5 minutes.
7. Garnish with fresh curry leaves and serve hot with steamed rice or naan bread.

Goat Paya Soup

Ingredients

• 2 goat paya (soup bones), cleaned and chopped
• 2 onions, finely chopped
• 4 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish
• 3 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste to the pan and cook for another minute until fragrant.
3. Add the goat paya to the pan and cook until they are browned on all sides.
4. In a bowl, mix together the tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the paya evenly.
5. Reduce the heat to low, cover the pan, and let the soup simmer for about 2-3 hours, or until the paya is tender and the flavors have melded together. Stir occasionally to prevent sticking.
6. Garnish with fresh coriander leaves and serve hot with naan bread or crusty bread.

Traditional Indian cuisine showcases a myriad of flavors and spices, and goat meat is a prominent ingredient in many dishes. From spicy curries to fragrant biryanis, the versatility of goat meat allows for a diverse range of delectable recipes. In this article, we will explore some traditional Indian goat recipes that will surely tantalize your taste buds.

Traditional Indian Goat Curry

Goat curry is a classic dish in Indian cuisine that packs a punch of flavors. To prepare this aromatic curry, you will need goat meat, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh cilantro leaves, and vegetable oil.

Start by sautéing finely chopped onions until golden brown in a large, deep pan over medium heat. Add ginger-garlic paste and cook for another minute until fragrant. Next, add the goat meat and cook until it is browned on all sides. In a separate bowl, mix together tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly. Reduce the heat, cover the pan, and let the curry simmer for 1-2 hours until the meat is tender. Stir in plain yogurt and cook for an additional 5 minutes. Finally, garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Spicy Goat Biryani

Biryani is a fragrant rice dish that is popular across India, and goat biryani is a flavorful variation that is sure to impress. For this spicy biryani, you will need goat meat, long-grain basmati rice, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh mint leaves, saffron strands, and ghee.

To start, rinse basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain and set aside. In a large pot, heat ghee and sauté finely sliced onions until golden brown. Add ginger-garlic paste and cook for a minute. Add goat meat and cook until it is browned. Add chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Stir in plain yogurt and cook for 5 minutes. In a separate pot, cook soaked and drained rice until it is 70% cooked, then drain. Layer the partially cooked rice on top of the meat in the pot and add fresh mint leaves and saffron strands as garnish. Cover the pot and cook on low heat until the rice is fully cooked. Let the biryani rest for 10 minutes before serving. Fluff the rice with a fork and enjoy the aromatic flavors.

Goat Korma

Korma is known for its rich and creamy sauce. This flavorful goat korma recipe features tender goat meat cooked in a luscious sauce made with onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, cashew nut paste, heavy cream, salt, fresh cilantro leaves, and vegetable oil.

Start by sautéing finely chopped onions in vegetable oil until golden brown. Add ginger-garlic paste and cook for another minute. Add goat meat and cook until it is browned. In a bowl, mix together tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well. Reduce the heat, cover the pan, and let the korma simmer until the meat is tender. Stir in plain yogurt and cashew nut paste. Cook for an additional 5 minutes. Finally, add heavy cream and simmer for a few minutes to thicken the korma. Garnish with fresh cilantro leaves and serve with rice or naan bread.

Goat Keema

Keema refers to minced meat, and goat keema is a popular dish in Indian cuisine. For this recipe, you will need goat mince, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh coriander leaves, and vegetable oil.

Heat vegetable oil in a large pan and sauté finely chopped onions until translucent. Add ginger-garlic paste and cook for a minute. Add goat mince and cook until it is browned. Add chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Stir well to incorporate the spices. Reduce the heat, cover the pan, and let the keema simmer for about 30 minutes. Stir in plain yogurt and cook for an additional 5 minutes. Garnish with fresh coriander leaves and serve hot with rice or roti.

Goat Rogan Josh

Rogan josh is a popular Kashmiri dish that features tender chunks of goat meat cooked in a flavorful sauce. To prepare this aromatic dish, you will need goat meat, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh mint leaves, saffron strands, and vegetable oil.

Start by sautéing finely chopped onions in vegetable oil until golden brown. Add ginger-garlic paste and cook for another minute. Add goat meat and cook until it is browned. In a bowl, mix together tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly. Reduce the heat, cover the pan, and let the curry simmer until the meat is tender. Stir in plain yogurt and cook for an additional 5 minutes. Garnish with fresh mint leaves and drizzle saffron-infused milk on top for added flavor. Serve hot with steamed rice or naan bread.

Mutton Chops Masala

Mutton chops masala is a succulent dish that showcases the flavors of marinated and cooked mutton chops. To make this spicy and flavorful dish, you will need mutton chops, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh coriander leaves, and vegetable oil.

Start by sautéing finely chopped onions in vegetable oil until they become translucent. Add ginger-garlic paste and cook for another minute. Add mutton chops and cook until they are browned. Add chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Stir well to incorporate the spices. Reduce the heat, cover the pan, and let the chops simmer until they are tender. Stir in plain yogurt and cook for an additional 5 minutes. Garnish with fresh coriander leaves and serve hot with rice or roti.

Goat Vindaloo

Vindaloo is a spicy and tangy dish that hails from the region of Goa in India. To make this fiery curry, you will need goat meat, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh cilantro leaves, vegetable oil, and vinegar.

Heat vegetable oil in a large, deep pan and sauté finely chopped onions until golden brown. Add ginger-garlic paste and cook for another minute. Add goat meat and cook until it is browned. In a bowl, mix together tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly. Reduce the heat, cover the pan, and let the curry simmer until the meat is tender. Stir in plain yogurt and vinegar. Cook for an additional 5 minutes. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Goat Biryani

Biryani is a beloved rice dish that is layered with flavorful meat or vegetables. Goat biryani is a delicious variation that combines aromatic rice with tender goat meat. To prepare this flavorful biryani, you will need goat meat, long-grain basmati rice, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, salt, fresh mint leaves, saffron strands, and ghee.

Start by rinsing basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain. Heat ghee in a large pot and sauté finely sliced onions until golden brown. Add ginger-garlic paste and cook for a minute. Add goat meat and cook until it is browned. Add chopped tomatoes, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Stir in plain yogurt and cook for 5 minutes. In a separate pot, cook soaked and drained rice until it is 70% cooked. Layer the partially cooked rice on top of the meat in the pot. Garnish with fresh mint leaves and saffron strands. Cover the pot and cook on low heat until the rice is fully cooked. Let the biryani rest for 10 minutes before serving. Fluff the rice with a fork and enjoy the flavorful goat biryani.

Goat Curry with Coconut Milk

Coconut milk adds a creamy and rich touch to this goat curry recipe. To prepare this flavorful curry, you will need goat meat, onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, plain yogurt, coconut milk, salt, fresh curry leaves, and vegetable oil.

Start by sautéing finely chopped onions in vegetable oil until golden brown. Add ginger-garlic paste and cook for another minute. Add goat meat and cook until it is browned. In a bowl, mix together tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well to coat the meat evenly. Reduce the heat, cover the pan, and let the curry simmer until the meat is tender. Stir in coconut milk and simmer for an additional 5 minutes. Garnish with fresh curry leaves and serve hot with steamed rice or naan bread.

Goat Paya Soup

Paya soup is a hearty and flavorful soup made from goat soup bones. To make this nourishing and delicious soup, you will need goat paya (soup bones), onions, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, salt, fresh coriander leaves, and vegetable oil.

Start by sautéing finely chopped onions in vegetable oil until golden brown. Add ginger-garlic paste and cook for another minute. Add goat paya and cook until they are browned. In a bowl, mix together tomato puree, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Add this mixture to the pan and stir well. Reduce the heat, cover the pan, and let the soup simmer for 2-3 hours until the paya is tender and the flavors have melded together. Garnish with fresh coriander leaves and serve hot with naan bread or crusty bread.

These flavorful and diverse Indian goat recipes showcase the rich culinary heritage of India. Whether you prefer a spicy curry or a fragrant biryani, these dishes are sure to impress and satisfy your taste buds. So, gather the ingredients, follow the instructions, and embark on a culinary journey through the vibrant flavors of traditional Indian goat dishes. Enjoy the aromas and taste the explosion of flavors with each bite.