Recipe courtesy of Curry Corner

Goat Karahi

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 day 21 hr
  • Yield: 2 to 3 servings
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8 ounces bone-in goat meat, cut into chunks 

2 tablespoons ginger and garlic paste 

Salt and ground black pepper 

2 bay leaves 

1 large onion, diced

4 tablespoons soybean oil 

3 tomatoes, diced

2 tablespoons plain yogurt 

1/2 teaspoon red chili powder 

1/4 teaspoon ground coriander 

1 tablespoon butter 

Crushed green cardamom, for sprinkling

Ginger, thinly sliced for garnish 

Fresh cilantro leaves, for garnish 

Green chiles, thinly sliced for garnish 


  1. In a medium saucepan, combine the goat, 3 cups water, 1 teaspoon of the ginger and garlic paste, a pinch of salt and pepper and the bay leaves. Boil on high heat until the meat is tender, about 30 minutes. Do not over boil. Remove the goat and set aside for later. Strain the broth, removing the bay leaves.
  2. In a small pan, fry the onions in 2 tablespoons of the oil until soft. Remove from the heat and puree.
  3. In a medium pan, heat the remaining 2 tablespoons oil. Add the remaining ginger and garlic paste and saute on low heat. Add the goat along with 2 tablespoons of the onion puree, the tomatoes, 1/4 cup of the goat broth, the yogurt, red chili powder, coriander and 1/2 teaspoon each salt and pepper. Mix the ingredients well on medium heat. Cook for 10 to 15 minutes. Cover and let simmer when the sauce has thickened. Add the butter and take off the heat. Sprinkle with green cardamom. Garnish with sliced ginger, cilantro leaves and green chiles.
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