Black pepper goat curry

    1 hour 30 min

    A delicious Keralan curry. Black pepper is found in abundance in Kerala and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

    21 people made this

    Serves: 4 

    • 1 teaspoon vegetable oil
    • 1 onion, chopped
    • 25g (1 oz) fresh curry leaves
    • 2 tablespoons whole black peppercorns
    • 2 tablespoons ground coriander
    • 100ml (4 fl oz) water
    • 3 tablespoons vegetable oil
    • 2 onions, thinly sliced
    • 5cm (2 in) piece root ginger, minced
    • 5 cloves garlic, minced
    • 2 tablespoons cayenne pepper, or to taste
    • 1 tablespoon salt
    • 1 tablespoon ground turmeric
    • 8 tablespoons tomato purée
    • 500g (1 1/4 lb) goat stew meat, diced
    • 100ml (4 fl oz) water

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes.
    2. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the hob, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 100ml of water. Blend until the mixture has turned into a coarse paste.
    3. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt and turmeric; continue cooking 2 minutes. Finally, stir in the tomato purée, goat, puréed peppercorn paste and the remaining 100ml of water. Bring to a simmer, then reduce heat to medium low, cover, and simmer until the meat is tender, about 30 minutes.

    Never tried goat?

    Goat meat is mild and tender, with a taste somewhere between beef and lamb. It is extremely nutritious and a healthy choice, being high in iron and lower in fat than chicken. It is an attractive alternative to lamb, being lower in fat and cholesterol. Young, or kid, goat is preferable to older goat due to its milder flavour, and is primarily what one will find on the market today.

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    Reviews in English (18)


    This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pepper (don't reduce the black pepper--it's too distinctive to the recipe's flavor). Cook the onion on medium for two minutes. Then add the ground black pepper and cook for four minutes. Then add the coriander and curry powder (I used two tablespoons in place of the curry leaves) and cook for one more minute. Throughout this process, add up to one cup of water as needed to keep things from sticking to the pan. After that, proceed with the recipe as written. In order to reduce spiciness, I cut the cayenne pepper in half. I'm also guessing (although I don't know) that two tablespoons of curry powder is less hot than a half cup of curry leaves. With these reductions, the recipe was still almost too spicy for my taste buds, so many might want to go down to a tablespoon of curry powder and half tablespoon of cayenne. Adding spinach at the end of the simmering process worked pretty well for me as a way to add some vegetable to the recipe.  -  25 Aug 2009  (Review from Allrecipes US | Canada)


    This was a great dish and had a good amount of heat to it, the way I like it...A few of the changes I made were, to do the dish in the crock pot for six hours. I liquefied two onions in the food processor and then added all of the seasonings. I browned the goat meat after dredging in seasoned flour, first, then put everything in the crock pot.  -  13 Jul 2010  (Review from Allrecipes US | Canada)


    **Caution** Recipe AS IS is very, very spicy! This recipe had a good flavor, but the spiciness was just too much even after I reduced the amount of Cayenne Pepper to 1.5 Tbsp. and the Salt to only 1.5 tsp. And instead of fresh Curry Leaves I used 1 Tbsp. Curry Powder. I will probably make this recipe again with even less Cayenne Pepper. I'm sure it would be even better with lamb! Yum!  -  19 Nov 2008  (Review from Allrecipes US | Canada)