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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

308.6 calories; 23.4 g protein; 22.2 g carbohydrates; 53.1 mg cholesterol; 2073 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2009
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. Read More
(43)

Most helpful critical review

Rating: 2 stars
09/23/2011
We are not light weights in the spice department but even after cutting back dramatically based on other reviews this was just too spicy for us. Unfortunately with spices so overpowering we could not even taste the locally raised goat I got at the farmer s market. This is the first time in years I can remember having to trash a meal and make something else. Read More
(5)
20 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/26/2009
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. Read More
(43)
Rating: 5 stars
07/14/2010
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. Read More
(20)
Rating: 4 stars
11/19/2008
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! Read More
(16)
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Rating: 5 stars
03/11/2011
Great recipe! Nice and spicy. In reading the other comments thought I'd share that curry powder which is a blend of many spices is NOT the same as curry leaf (which is well a leaf). If you use curry powder you will get a different flavour than what is intended in the orginial recipe (not bad just different - and likely more spicy). Also if you do find it too spicy you can stir some plain yogurt in to the curry to tone it down. Overall very yummy (with curry leaf OR curry powder)! Read More
(16)
Rating: 5 stars
11/25/2008
This recipe was really delicious. My husband orders goat curry when we eat out and he thought it tasted as good as the restaurant. I omitted the cayenne pepper - it was plenty spicy with the peppercorns. One of my three kids liked it but the other two thought it was too spicy. Next time I will decrease the peppercorns by 1/2 to suit their tastebuds. I also used 1 Tbsp curry powder instead of the leaves. It was really delicious. Read More
(14)
Rating: 5 stars
04/13/2009
Is soo good!!! Has the flavor that I was looking for very spicy & full with flavor; love it!!! Read More
(10)
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Rating: 4 stars
02/01/2010
Indeed this curry will be very spicy. I used only 1 tsp. of black pepper and no other pepper yet it was quite spicy. Next time I will use lesser pepper. Oh I did not even make this curry with goat meat instead boca burger as I am vegetarian. Though I am sure that this original will taste quite good if you can take the heat. Read More
(7)
Rating: 2 stars
09/23/2011
We are not light weights in the spice department but even after cutting back dramatically based on other reviews this was just too spicy for us. Unfortunately with spices so overpowering we could not even taste the locally raised goat I got at the farmer s market. This is the first time in years I can remember having to trash a meal and make something else. Read More
(5)
Rating: 4 stars
03/10/2012
This was our first time eating goat meat and the first time making a curry. We thought the recipe was delicious however very hot! My husband can tolerate hot and spicy food and he also found it too hot. We are going to experiment and add some yogurt to try to cool down the leftovers and next time reduce the cayenne pepper. We used the fresh curry leaves and thought the paste was excellent. We plan to try this recipe again with lamb. Read More
(4)