Goan goat curry, also known as mutton xacuti, tastes best for a lazy weekend lunch. Always buy the freshest meat from your local butcher for the best taste. You may prep the curry masala in advance. The recipe for the masala can be found at this link.
I make the Goan curry masala in bulk and freeze it in small batches. My masala lasts for a couple of months and I use it in a variety of dishes – both vegetarian and non-vegetarian. You can make usal, vegetable curries, crab curry, chicken curry, mutton curry; the list is endless. If you have the masala already prepared, this curry with goat will take very little time and effort to make. The cook time depends on how good the meat is but it can be prepared in about an hour. Tender meat will cook in about 20 minutes.
You can pair the curry with rice, roti, delicious laadi pav or any bread of your choice. I personally prefer the homemade laadi pav. Slice some onions and cucumbers or make a small salad on the side. This meal will make your day. A wedge of lemon will help bring the heat down.
Goan goat curry
- Wash and marinate the meat with salt, red chili powder, ginger-garlic paste, garam masala and turmeric powder and set aside for at least 15 minutes.
- Saute chopped onions in some oil till they turn golden brown.
- Mix the onions in the meat and mix on high flame for a couple of minutes.
- Add a cup of water and cook covered for 20 minutes or until the meat separates from the bone.
- Open the lid and stir in the Goan curry masala (recipe in link above).
- Add half a cup of water and simmer for 15-20 minutes.
- Goan goat curry is ready to serve with rice or bread.
Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.
Happy Eating and Feeding!