Goat Karahi with Whole Spices
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g goat or mutton, bone-in pieces
- 5 tomatoes, quartered
- 3 tbsp vegetable oil
- 5 garlic cloves
- 20 g fresh ginger, cut into fine strips
- 3 fresh green chillies
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 38 g
- Carbohydrate
- 6.9 g
- of which sugars
- 3.9 g
- Fat
- 27.7 g
- of which saturates
- 8.5 g
- Fibre
- 2.4 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a karahi or heavy pan, add the cumin seeds and let them sizzle for 30 seconds, then brown the goat pieces over high heat for 8 minutes.
- 2
Add half the garlic and half the ginger, fry for 1 minute, then stir in the tomatoes, ground turmeric and chilli powder.
- 3
Cover and cook over low heat for 50 minutes, stirring occasionally and adding a splash of water if it catches, until the goat is tender enough to pull apart with a fork.
- 4
Uncover, turn the heat up and cook for 8-10 minutes, mashing the tomatoes into the sauce, until it thickens and turns glossy.
- 5
Stir in the remaining garlic, ginger and the fresh green chillies and cook for 2 minutes more.
- 6
Scatter with the fresh coriander and serve with naan or rice.
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