Goat Curry Recipe (Chettinad Goat Kulambu)

Method14 steps · about 2 hr 25 min

1. 1

   Step 1: Heat ½ tbsp of the total 2½ tbsp oil over low heat. Roast the spice-paste red chilies or powder alternative, coriander seeds (2 tbsp), star anise (1), two 2-inch cinnamon pieces, cloves (4–5), ½ tsp peppercorns, five cardamoms and optional kalpasi about 1 minute.

   Uses ½ tbsp of total 2½ tbsp oil · 4–8 dried red chilies OR 1–1½ tsp red chili powder · 2 tbsp coriander seeds · 0.5 tsp black peppercorns · 5 green cardamom pods · 4–5 whole cloves · 2 piece cinnamon stick · 1 star anise

2. 2

   Step 2: Add only the spice-paste 1 tsp fennel, 1 tsp cumin and all three curry-leaf sprigs. Roast until crunchy/aromatic without burning.

   Uses 1 tsp cumin seeds · 1 tsp fennel seeds · 3 sprig curry leaves · same chilies/coriander/pepper/cardamom/clove/cinnamon/anise/optional kalpasi

   
3. 3

   Step 3: Cool completely. Reserve one roasted curry-leaf sprig for the optional coconut finish and grind the rest, including two sprigs, to a coarse powder. Blend with the separate ½ cup spice-paste water to a thick paste; extra blend water only if needed.

   Uses 0.5 cup water · water (small extra only if needed to blend spices or soften tomatoes) · reserve one of three roasted sprigs for finish; grind rest

   
4. 4

   Step 4: Heat the remaining 2 tbsp oil in a heavy pot over low to medium heat. Add only the curry bay leaf (1), one 1-inch cinnamon piece, two cardamoms, ½ tsp fennel and sliced garlic (2–3 clove).

   Uses remaining 2 tbsp oil · 1 bay leaf · 1 inch cinnamon stick · 2 green cardamom pods · 0.5 tsp fennel seeds · 2–3 clove garlic

   
5. 5

   Step 5: When they begin to sizzle, add the shallots (0.25 cup) and sliced onions (105 g). Regulate the heat to medium and sauté until transparent, for 5 to 6 mins.

   Uses 105 g onion · 0.25 cup shallots · separate curry spices/garlic in remaining 2 tbsp oil

6. 6

   Step 6: Turn down the heat to low and add the ginger garlic paste (28 g). Saute for a minute until aromatic.

   Uses 28 g ginger-garlic paste · same onions/shallots sautéed 5–6 minutes

   
7. 7

   Step 7: Add the tomatoes (125 g), turmeric (0.5 tsp) and salt (1 tsp). If the pan is too dry, add a splash of water. Saute until the tomatoes break down and turn soft.

   Uses 125 g tomatoes · 1 tsp salt · 0.5 tsp turmeric · water (small extra only if needed to blend spices or soften tomatoes) · same paste sautéed one minute

   
8. 8

   Step 8: Add the goat and saute for 3 to 4 minutes until the color of the meat changes slightly.

   Uses 600 g goat meat · same base with tomato/turmeric/initial salt

   
9. 9

   Step 9: Add the ground spice paste from 3 and initially 2 cups from the variable hot-water gravy supply, using less if your selected meat needs less liquid. Mix and bring to a gentle boil.

   Uses initial 2 cups from variable hot-water supply · same 600 g goat sautéed 3–4 minutes · same roasted paste with separate half cup blend water

10. 10

    Step 10: Cover and simmer until the same meat is nearly tender, about 90 minutes for bone-in goat. Stir every 15–20 minutes and add only as much remaining hot water as needed in batches; tenderness, not the clock alone, determines completion.

    Simmer goat until nearly tender · 90 minUses only remaining hot-water topups as needed, not new full supply · same goat/masala in initial 2 cups hot gravy water

11. 11

    Step 11: Optional RAW-COCONUT route only: omit if choosing coconut milk or no coconut. Blend 35 g raw coconut, 1½ tsp fennel seeds, the one reserved roasted curry sprig and ½ tsp pepper with the separate ¼–⅓ cup coconut-paste water until very smooth.

    Uses 35 g raw coconut ONLY if paste route chosen · 1½ tsp fennel seeds ONLY if paste route chosen · 0.5 tsp black pepper · ¼–⅓ cup water for raw-coconut paste · ONLY if raw-coconut route chosen; not fresh leaf inventory

12. 12

    Step 12: When the goat is fully cooked and tender, stir in only the optional paste from 11 OR canned coconut milk, or omit both. For the milk route, omit raw-coconut paste and add the one reserved roasted curry sprig, ½ tsp pepper and 1¼ tsp ground fennel. The author gives no exact milk amount; add to your preferred consistency/flavour. Bring the chosen coconut ingredient near room temperature first rather than adding it fridge-cold.

    Uses canned coconut milk ONLY if paste omitted; author quantity unspecified · 1¼ tsp ground fennel ONLY if milk route chosen · ½ tsp pepper ONLY if milk route chosen, not repeated after paste · same meat cooked until tender, time varies with cut · ONLY if raw-coconut route chosen; same paste with reserved sprig · ONLY if milk route chosen; paste route omitted

13. 13

    Step 13: If too thick, add only ¼–⅓ cup hot water from the remaining gravy supply. Simmer at least 10 minutes, turn off and rest 15–20 minutes. Allow for thickening as it cools and adjust with separate extra salt only if needed.

    Simmer curry · 10 minUses ¼–⅓ cup hot water ONLY if too thick, from remaining variable supply · salt (extra only to taste finished curry) · coconut paste OR milk OR neither, same fully cooked meat

14. 14

    Step 14: Serve goat curry with rice, Chapati, Tandoori Roti, Naan or Ragi Mudde. You can also serve with Dosa, idli, Idiyappam or appam.

    Uses same curry simmered then rested 15–20 minutes