Goan Lamb Curry Recipes

GOAN MUTTON CURRY

Steps:

• Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
• Allow to marinate for about four hours or overnight.
• When ready to cook, heat the oil in a large wok or pan over medium high heat.
• When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
• Fry for about two minutes, stirring the spices so that they cook evenly and don't burn.
• Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
• Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
• When cooled, blend with about 250ml of water into a fine paste.
• Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
• Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
• Check for seasoning and pour in the vinegar.
• Serve with fluffy white rice and/or naans.

GOAN LAMB AND COCONUT CURRY

Steps:

• Preheat your oven to 200c (400f) and roast the lamb bone until browned
• Break open your coconuts and grate all the flesh.
• Add 1 tablespoons of the oil to a pan over medium heat and toast the coconut with the turmeric until fragrant. Remove from the pan and set aside.
• Add another tablespoon of oil to the pan and brown your lamb with the garam masala. You may need to do this in batched. Set aside.
• Wipe the pan clean and pour the rest of the oil into the pan. When hot, add the cumin, mustard seeds and curry leaves.
• Allow to sizzle for about 40 seconds and then add the chopped onion.
• Fry until translucent and soft and spoon in your garlic and ginger paste.
• Meanwhile, blend the coconut milk, green chillies, coriander and grated coconut in a blender for about a minute. Although some of the grated coconut will be blended and smooth you should still have some nice crunchy bits.
• Add this blended sauce to the onions in the pan and stir in the browned meat and roasted bone.
• Simmer until the meat is good and tender.
• Just before serving, season with salt and pepper to taste and pour in the vinegar.

GOAN LAMB CURRY

Steps:

• For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.
• Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.
• Add the onions and cook for 10 minutes, or until soft and golden-brown.
• Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.
• Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.
• Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.
• For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes.
• Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.
• Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney.

LAMB CHOP CURRY (GOAN STYLE LAMB GREEN CURRY)

Steps:

• Marinate the lamb chops with ginger and garlic paste along with salt. Rub the ginger garlic all over the chops, set aside for about 2 hours.
• After the lamb chops have marinated, transfer them to a pressure cooker, add 1 cup of water and 1 cup of sliced onions, pressure cook on medium heat for 2 whistles. Switch off the heat and let the pressure settle down completely before opening the lid.
• Meanwhile, grind the ingredients listed under "for the green spice paste" using water, as required. It should be a smooth paste. Green chillies not pictured below.
• Heat oil in a heavy-bottomed pot, add roughly chopped onions, sauté until translucent.
• Add the ground spice paste, stir-fry for 2-3 minutes, over medium heat.
• Add the lamb chops, along with the contents of the pressure cooker, mix well. (Add more water, as needed for the desired curry consistency. The curry thickens on cooling). Bring to a boil, reduce the heat and simmer for another 10 minutes or until the lamb is cooked through. Serve this easy lamb chop curry hot with rice or any bread of your choice and some fresh salad.

GOAN LAMB XACUTTI

Steps:

• Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
• Masala:.
• In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
• In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
• Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.

GOAN CHICKEN MASALA CURRY

Steps:

• Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
• Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
• Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

LAMB CURRY

Steps:

• Place the lamb, curry powder, turmeric and cumin seeds into a bowl and mix together to coat. Season with salt and freshly ground black pepper.
• Heat the olive oil in a deep pan and add the coated lamb. Cook for two minutes, or until brown on all sides.
• Add the garlic, onion, pepper ( if using) to the pan and fry for 3-4 minutes. Then add the yoghurt and simmer for 5-6 minutes or until cooked through.
• Add the spinach to the pan and simmer for one minute.
• ladle the curry into a bowl.
• ladle the curry into a bowl.
• Serve with warm chapatis or naan and basmati rice