Best Spicy Goa Style Lamb Curry Recipes

Goan Mutton Curry image

Provided by Dan Toombs

Categories Main

Time 1h20m

Number Of Ingredients 19

800g mutton, goat or lamb - cut into bite sized pieces
1 teaspoon ground turmeric
2 tablespoons garlic and ginger paste
Juice of one lime
1 tablespoon flaky sea salt
1 tablespoon vegetable oil
15 curry leaves
2 black cardamom pods
5 cloves
15 black peppercorns
3 dried red chillies
1 cinnamon stick
1 tablespoon coriander seeds
2 bay leaves
2 onions - finely chopped
8 cloves of garlic - left in their skins and crushed
1 inch fresh ginger root - crushed
100g dried grated coconut
2 tablespoons white wine vinegar

Steps:

Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
Allow to marinate for about four hours or overnight.
When ready to cook, heat the oil in a large wok or pan over medium high heat.
When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
Fry for about two minutes, stirring the spices so that they cook evenly and don't burn.
Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
When cooled, blend with about 250ml of water into a fine paste.
Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
Check for seasoning and pour in the vinegar.
Serve with fluffy white rice and/or naans.

Spicy Goa-Style Lamb Curry image

Number Of Ingredients 15

6 to 8 dried red chili peppers, such as chile de arbol, broken into pieces
1/4 cup distilled white vinegar
3 cloves garlic (large), peeled
6 to 8 quarter-size slices peeled fresh ginger
1 large onion, coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground mustard seeds
2 teaspoons Garam Masala + 1/2 teaspoon for garnish
1 teaspoon salt, or to taste
1/2 teaspoon ground turmeric
2 pounds boneless lamb, all visible fat trimmed, and cut into 2-inch pieces
2 to 3 tablespoons peanut oil
30 to 40 finely chopped fresh curry leaves (optional)
1 (15 1/2-ounce) can tomato sauce
2 to 3 cups water

Steps:

1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Then, in a food processor or a blender, process together the chili peppers plus the vinegar, garlic, ginger, and onion until fine. Mix in the cumin, mustard, 2 teaspoons garam masala, salt, and turmeric, and process, again to make a smooth paste.2. Place the lamb pieces in a large non-reactive bowl. Add the chili-onion-spice paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick saucepan over medium-high heat, add the curry leaves and the lamb, plus all the marinade, and cook, stirring, over high heat the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned, 10 to 12 minutes.4. Add the tomato sauce and water and cook until the lamb is tender and the sauce thick, about 40 minutes. Transfer to a serving dish, garnish with garam masala, and serve.VARIATION: To mellow the peppery heat and to increase the quantity of the dish, add 2 to 3 peeled and diced potatoes along with the Lamb in Step 3, then proceed with the recipe.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves