Black Pepper Goat Curry12 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish.” - by Tarama
Original recipe yields 4 servings
- Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
- Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.
Amount Per Serving (4 total)
- 369 cal
- 16.4 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pepper (d..." See moreon't reduce the black pepper--it's too distinctive to the recipe's flavor). Cook the onion on medium for two minutes. Then add the ground black pepper and cook for four minutes. Then add the coriander and curry powder (I used two tablespoons in place of the curry leaves) and cook for one more minute. Throughout this process, add up to one cup of water as needed to keep things from sticking to the pan. After that, proceed with the recipe as written. In order to reduce spiciness, I cut the cayenne pepper in half. I'm also guessing (although I don't know) that two tablespoons of curry powder is less hot than a half cup of curry leaves. With these reductions, the recipe was still almost too spicy for my taste buds, so many might want to go down to a tablespoon of curry powder and half tablespoon of cayenne. Adding spinach at the end of the simmering process worked pretty well for me as a way to add some vegetable to the recipe."
"**Caution** Recipe AS IS is very, very spicy! This recipe had a good flavor, but the spiciness was just too much even after I reduced the amount of Cayenne Pepper to 1.5 Tbsp. and the Salt to only 1.5..." See more tsp. And instead of fresh Curry Leaves I used 1 Tbsp. Curry Powder. I will probably make this recipe again with even less Cayenne Pepper. I'm sure it would be even better with lamb! Yum!"
"This recipe was really delicious. My husband orders goat curry when we eat out, and he thought it tasted as good as the restaurant. I omitted the cayenne pepper - it was plenty spicy with the pepper..." See morecorns. One of my three kids liked it, but the other two thought it was too spicy. Next time, I will decrease the peppercorns by 1/2 to suit their tastebuds. I also used 1 Tbsp curry powder instead of the leaves. It was really delicious."
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