Pakistani Goat Curry with Potatoes Recipe

Name: Pakistani Goat Curry with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, canola oil, or ghee; Two 2-inch cinnamon sticks; 8 cardamom pods; 1 large red onion, cut into very fine half rings; 3 cloves garlic, crushed; 1 tablespoon very finely chopped peeled fresh ginger; 3 pounds goat meat for curries; see above; 1/4 teaspoon ground turmeric; 1 tablespoon ground coriander; 1/41/2 teaspoon cayenne pepper; 6 egg-sized potatoes, about 1 pound total, peeled and left whole; 2 teaspoons salt; 1 teaspoon garam masala (preferably the homemade kind, page 285)

Servings: persons

4 tablespoons olive oil, canola oil, or ghee
Two 2-inch cinnamon sticks
8 cardamom pods
1 large red onion, cut into very fine half rings
3 cloves garlic, crushed
1 tablespoon very finely chopped peeled fresh ginger
3 pounds goat meat for curries; see above
1/4 teaspoon ground turmeric
1 tablespoon ground coriander
1/41/2 teaspoon cayenne pepper
6 egg-sized potatoes, about 1 pound total, peeled and left whole
2 teaspoons salt
1 teaspoon garam masala (preferably the homemade kind, page 285)

1
Pour the oil into a large, wide, heavy pan and set over medium-high heat.
2
When hot, put in the cinnamon, cardamom, and onions.
3
Stir and fry 56 minutes or until the onions turn a light brown.
4
Add the garlic and ginger.
5
Stir for a minute.
6
Add the goat, turmeric, coriander, and cayenne.
7
Stir for 23 minutes.
8
Add 1 cup water and bring to a boil.
9
Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared.
10
Remove cover and stir 34 minutes to brown the meat slightly.
11
Now add 4 cups water and bring to a boil.
12
Cover, turn heat to low, and cook gently for 1 hour.
13
Add the potatoes and salt.
14
Stir and bring to a boil.
15
Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender.
16
Sprinkle the garam masala over the top and mix in.
17
Turn off the heat and serve.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, canola oil, or ghee, Two 2-inch cinnamon sticks, 8 cardamom pods, 1 large red onion, cut into very fine half rings, and more.

Yes, Pakistani Goat Curry with Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pakistani Goat Curry with Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions