Goat Curry with Black Pepper

    1 hour 30 minutes

    This is a recipe for goat curry but it works equally well with lamb. Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level.

    38 people made this

    Serves: 4 

    • 1 teaspoon vegetable oil
    • 1 onion, chopped
    • 1/2 cup fresh curry leaves
    • 2 tablespoons whole black peppercorns
    • 2 tablespoons ground coriander
    • 125ml (1/2 cup) water
    • 3 tablespoons vegetable oil
    • 2 onions, thinly sliced
    • 5cm piece ginger, minced
    • 5 cloves garlic, minced
    • 2 tablespoons cayenne pepper, or amount to taste
    • 1 tablespoon salt
    • 1 tablespoon ground turmeric
    • 1/2 cup tomato paste
    • 500g goat stew meat, cut into 3cm cubes
    • 125ml (1/2 cup) water

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    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. Scrape the onion into the container of a blender and set aside.
    2. Return the saucepan to the stove 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 1/2 cup 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.
    4. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer then reduce heat to medium-low, cover and simmer until the meat is tender, about 30 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (19)


    Half the pepper people! I love my spice but this was flaming. Maybe my peppercorns were extra bitey but ours tasted great but too much heat, added Greek yogurt to be eadible. Also couldn't get any goat so used Buffalo instead which tasted great.  -  12 May 2018


    I used this recipe with chopped larger chunks of goat with bone, from an Afghan (Halal) butcher - a much cheaper cut. I extended the final cook to 6 hours in a slow cooker. The result was very similar to curries we ate in Bangladesh.  -  23 Apr 2016


    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 USA and Canada)