Curries and More
Comments 3

Homestyle Meat Curry

I call this curry comfort food.This is really quite simple.Goat meat is generally to make this curry.However you could also  use lamb or beef.

The key to a good curry is of course the quality of the spices used.Ideally one could freshly grind some cumin and coriander.However not always a practical thing to do and so the store-bought one is equally good.

I like to make this basic curry in a large batch as it freezes well.One could always store them in smaller portions in the freezer.This is very handy for most meat,chicken and even a mixed vegetable curry.Accompanined with Rotis,Parathas or even rice…This one is a winner all the way.

The other tip about cooking mutton is that you need to fry the mutton really well in the begining.After which you could use a pressure cooker.I like to cook this meat the slow cooker way.It takes a good 1-11/2 hours.The meat turns out really tender.

Most often a meat curry would be boneless.I like to use some cuts with the bone in along with the boneless ones.This imparts a lovely flavour to the curry.

While frying the onions,make sure you don’t brown them too much.As when the meat is added you would need to fry this for sometime.Browning the onions may cause the mixture to burn and alter the flavour.Best is to brown them lightly.The meat should always be cooked on a high flame for about 10 minutes to seal in the juices.After which you may turn down the flame and fry for a bit more.

A must have in every Indian kitchen.The spice box or more commonly know as the “Masala Dabba”.It contains several small stainless steel containers to keep the spices in.Usually has two lids,one inner to keep the spices fresh and ann outer one as the cover.


  • 1 kg Mutton(goat meat)
  • 4 large onions(finely chopped)
  • 2 teaspoons ginger/garlic paste
  • 1 teaspoon cumin seeds
  • 3 teaspoons coarsely ground pepper
  • 11/2 teaspoons chilli powder
  • 11/2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 tablespoons yogurt
  • 3 tablespoons tomato paste
  • 1 cup water
  • chopped fresh coriander
  • salt to taste


  1. Wash the meat under running water and pat dry.
  2. Chop the onions finely.
  3. Heat some oil in a large cooking pot and add some cumin seeds.Fry till they crackle.
  4. Then add the finely chopped onions and fry till light brown.
  5. Now add the ginger garlic paste and fry for another couple of minutes.
  6. At this stage the meat can be added.Make sure the heat is turned up high so as to sear the meat and seal in the juices.
  7. Fry for about 5-10 minutes and turn down the heat to medium and keep frying for another 20 minutes.
  8. Take the yogurt and give it a good whisk and add it to the meat.
  9. Keep stirring the meat to prevent it from burning.
  10. Add all the spice powder one at a time.
  11. If the mixture seems too dry and if it is sticking at the bottom add a dash of water.
  12. Now add in the tomato paste and mix well.
  13. Lastly add the water.Make sure the meat is covered under water.
  14. Turn the flame on low and let tis cook for about 1-11/2 hours or untill the meat is really tender.
  15. Lastly add salt to taste and garnish with the fresh coriander leaves.


  1. Holly says

    I had one of those lovely Indian spice boxes, got it in the Spice Souk in Dubai. I found that after a while the spices started to smell like each other. For example, the cinnamon began to take on the scent of cumin. Was I doing something wrong? Not using up the spices fast enough? Or maybe in Indian cooking you mix all the spices together in a masala so it doesn’t really matter? Also, I had trouble telling some of the spices apart. I guess the Spice Box takes practice. 😉

  2. Hi Holly,
    Most of the Indian spices are very over powering by themselves…so yes if they are stored together as in the Indian spice box they will tend to lend their aromas to each other..I’d suggest you put out only small quantities in this box and store the rest in airtight containers to retain freshness.
    Also I do think some of these spice boxes come with little plastic covers to keep them sealed…worth checking them out…oooh its interesting..I was just thinking of doing a post on Indian spices…so I’m sure that would help you tell them apart…Do look out for that…In the mean time…look forward to what’s cooking in your kitchen and thanks for stopping by mine…Cheers!!!

  3. Pingback: Khashi’r chaap (Bengali Goat curry) « yummyfoodmadeeasy

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