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Black Pepper Goat Curry

By: Tarama  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 136 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 1/2 cup fresh curry leaves
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons ground coriander
  • 1/2 cup water
  •  
  • 3 tablespoons vegetable oil
  • 2 onions, thinly sliced
  • 2 inch piece ginger, minced
  • 5 cloves garlic, minced
  • 2 tablespoons cayenne pepper, or amount to taste
  • 1 tablespoon salt
  • 1 tablespoon ground turmeric
  • 1/2 cup tomato paste
  • 1 pound goat stew meat, cut into 1-inch cubes
  • 1/2 cup water

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 369 | Total Fat: 16.4g | Cholesterol: 85mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2008 by JAEGERINC 
This recipe was really delicious. My husband orders goat curry when we eat out, and he... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2008 by Aimee 
**Caution** Recipe AS IS is very, very spicy! This recipe had a good flavor, but the spiciness... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by mlorraine 
This recipe really is superlative. Here's how I make the curry paste without a blender: Grate... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Dani 
Is soo good!!! Has the flavor that I was looking for, very spicy & full with flavor; love it!!! MORE

 
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