Black Pepper Goat Curry

4.5
(20)

Black pepper is found in abundance in Kerala (South India); 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.

4
4
4
4
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 teaspoon vegetable oil

  • 1 onion, chopped

  • ½ cup fresh curry leaves

  • 2 tablespoons whole black peppercorns

  • 2 tablespoons ground coriander

  • ½ cup water

  • 3 tablespoons vegetable oil

  • 2 onions, thinly sliced

  • 2 inch piece ginger, minced

  • 5 cloves garlic, minced

  • 2 tablespoons cayenne pepper, or amount to taste

  • 1 tablespoon salt

  • 1 tablespoon ground turmeric

  • ½ cup tomato paste

  • 1 pound goat stew meat, cut into 1-inch cubes

  • ½ cup water

Directions

  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. Mix 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.

Cook's Note:

You could try this with chicken or even eggplant; just adjust the cooking time.

Nutrition Facts (per serving)

309 Calories
15g Fat
22g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 309
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 53mg 18%
Sodium 2073mg 90%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 22%
Total Sugars 8g
Protein 23g
Vitamin C 18mg 91%
Calcium 136mg 10%
Iron 6mg 33%
Potassium 899mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.