Recipes

Black Pepper Goat Curry

Name: Black Pepper Goat Curry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 teaspoon vegetable oil; 1 onion, chopped; 0.5 cup fresh curry leaves; 2 tablespoons whole black peppercorns; 2 tablespoons ground coriander; 0.5 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; 0.5 cup tomato paste; 1 pound goat stew meat, cut into 1-inch cubes; 0.5 cup water

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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.

Recipe by Tarama

Published on April 3, 2019

4

Prep Time:

30 mins

Cook Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

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.
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.
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.
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.