Indian Goat Curry (Bohra Muslim Style)
This deliciously flavourful goat curry is packed full of spice and fragrance. A rich, decadent and impossibly creamy sauce, coats the meltingly succulent goat. Learn this delicious curry at home with my easy to follow recipe.
The recipe for this Indian Goat Curry (Bohra Muslim Style) was such a rediscovery! I scribbled it on an old note pad I unearthed recently. Bank in 2010 I ate at a Bohra restaurant in Mumbai and always remember a specific mutton or goat curry I sampled. I must have hunted down this recipe back then (as I always do from overseas trips). I must have attempted to recreate the magic at home and scribbled the recipe down - then promptly forgot about it for the next 10 years.
After my rediscovery I re-cooked this dish. It's a shame I haven't been enjoying it all these years - it's SO delicious! It's a slow cooked dish, which created the most wonderful creamy and rich sauce and meltingly tender chunks of goat. I've recooked this curry a few times now and have used goat and lamb - both with excellent results. Beef would also be a good substitute.
A rare and delicious Indian curry.
There are not a lot of Bohra recipes out there, so to discover, then re-discover this one was a treat. If you're one of those people, like me, who love to sample unusual curries, you'll appreciate this authentic recipe. You will rarely, if ever, see this dish in Western restaurants - indeed even in India. The Dawoodi Bohra Muslim, thought to be descendants of an ancient Yemeni tribe only numbers around 500,000 in India - so finding restaurants or dishes is a challenge. When in Mumbai, I happened upon a restaurant purely by chance and ate some wonderful and unique food, quite unlike anything I'd tasted before.
The main flavours of this dish are thanks to the thickening paste which is added half way through cooking - nutty, creamy and definitely a splash of spice. It's a fantastic rich curry. So if you're looking for something out of the ordinary, I'd point you toward this Bohra Style Curry.
More delicious curry recipes
Lovers of rich curries might also want to try my delightful Lamb Madras Curry or my Chicken Saag (spinach) Curry too. And if you're not feeling like something as BIG, then try one of my delicious Indian seafood curries - perhaps the Jheenga Palak - Shrimp & Spinach Curry or my Bengali Fish Curry with Coconut and Poppy Seeds, both of which are a delight! And to sit alongside a delicious cooling cucumber raita. Perfection
How to make my Indian Goat Curry (Bohra Muslim Style)
Indian Goat Curry (Bohra Muslim Style)
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For the Spice Paste
- 1 red onion chopped
- 1 tbsp sesame seeds
- 8 cashews unsalted
- 8 almonds unsalted
- 20 peanuts unsalted
- 12 dried chillies
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp chick pea flour (besan)
- 2.2 lb goat meat (trimmed and cut into cubes)
- 3 tbsp ghee
- 4 cloves
- 20 curry leaves (fresh)
- 2 cinnamon sticks
- ½ lb potatoes (peeled and cut into ¼)
- 2 red onions (sliced)
- 400 ml coconut milk
- 1 tbsp tamarind pulp
- 2 tsp salt
- 1 tbsp coriander (fresh)
To Make the paste
- Heat a dry frying pan and then cook the onion, sesame seeds, cashews and peanuts for 5 minutes until the onion is soft. Pour into a blender. Using the same pan, sprinkle in the coriander, cumin and chillies and stir for 1-2 minutes until fragrant. Add these to the blender with 200ml water and the Besan (chickpea flour) and blend until you have a smooth paste (about 3-4 minutes).You can also use a stick blender.
- Heat a large saucepan with the ghee and add the cinnamon sticks, cloves and 10 of the curry leaves. Fry for 3 minutes then add the onions and cook gently for 5 minutes until soft and lightly golden. Add the goat meat, turn up the heat and cook for 5 minutes, stirring regularly. Pour in 2 cups water and salt and bring to a boil. Reduce the heat to low and add simmer for 40 minutes.
- Add the spice mix, coconut milk and stir well. Bring to a boil, reduce the heat and simmer for a further 30 minutes. Add the potatoes and cook for another 20 minutes until soft. Add the tamarind mixture, simmer for a final 2 minutes. Remove from the heat, stir in the mint and coriander adjust seasonings to your taste and serve.
- Serve with Indian breads or with lots of fluffy Basmati rice.
Did you make my Indian Goat Curry (Bohra Muslim Style)?
How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.
I couldn’t find when to use or add the chick pea flour? Please advise. I’m excited that this dish is going to turn out delicious.
Thanks, that’s my mistake! The flour gets added to the onion and blended. It helps thicken the sauce… I’ve amended the recipe. Thanks for letting me know. Hope you enjoy!