Pakistani Goat Curry

I’ve eaten goat a few times over the years, but never cooked it. So, when I saw how cheap it was in the local butchers I just had to snap some up. I have a cold at the minute so settled on a recipe which would give me plenty of spice in the hope it will sort me out. This curry has all the heat you’d expect from Pakistani food but the spice appears to come more from the black peppercorns than the chilli. It’s an unusual and rather delicious flavour. As for the goat, so long as you cook it for long enough it’s tender as can be. It’s pretty similar to lamb albeit a bit bonier. If the thought of eating goat fills you with horror then try this recipe using the equivalent weight of lamb shanks instead.


1 small onion (roughly chopped)
8 cloves garlic (chopped)
5cm piece of fresh ginger (peeled and chopped)
4 tablespoons vegetable oil
2 teaspoons cumin seeds
2 teaspoons black peppercorns
1 teaspoon cloves
2 cinnamon sticks
4 tablespoons coriander powder
2 teaspoons chilli powder
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1.5kg goat meat (trimmed of fat and cubed)
500ml natural yoghurt
1/2 lemon (juice of)
1 tomato (chopped)

Preheat the oven to 160ΒΊC.
In a blender or pestle & mortar, blend the onion, garlic and ginger with 4 tablespoons water into a smooth paste. Set aside. Heat a large stove and ovenproof casserole pan over a medium heat. Brown the goat in batches on all sides then remove to a plate. Now add to the pan the cumin seeds, peppercorns, cloves and cinnamon and stir for 10 seconds. Add the onion paste and stir fry for 4-5 minutes until golden brown. Remove from the heat. Add 1 tablespoon of the yoghurt and stir well. Now add the remaining yoghurt, coriander, chilli powder, turmeric and salt and stir well. Top up with 450ml water stir, then return the goat to the pan. Place over a medium/high heat until the sauce begins to simmer. Remove from the heat, put on a lid and then cook in the oven for 2 1/2 -3 hours. Stirring every 30 minutes.

Place the pan back on the stove over a medium heat and let it simmer for 5-8 minutes to reduce the sauce until thick. Add the lemon juice and adjust the salt to your taste if necessary.

Sprinkle over the chopped tomato and serve with Indian breads or rice.

  • Bozena

    Hi, I make the curry today. It was amazing! The only difference is that I’ve used coconut milk (1 can) instead of yoghurt, as didn’t have any πŸ˜‰
    I’m going to make it again next week.
    Many thansk for sharing this with us

    • Lee

      That sounds great. I wonder how the taste changed by adding coconut milk instead of yoghurt… I may just have to try it for myself. Thanks πŸ™‚

      • Bozena

        II think it gave the curry some mildness, as opposite to yoghurt”s slight sourness, if you know what I mean πŸ˜‰

        • Lee

          I know what you mean… I think I’ll definitely try it this way too, knowing me however – I’ll probably compensate the new ‘mildness’ by adding more spice and make it even hotter! Thanks for the feedback!

          • Bozena

            Lee, I’m addicted to this curry (with coconut of course πŸ˜‰ ). I’ve made it number of times. I also tried different recipes, but yours rocks!

    • Cole

      Hi! This sounds great! When i cook goat curry i add similar ingredients but add star or anise and black cardamon pods and a little tamarind paste.
      I’m going to try this recipe tonight! Thanks!

  • Elysia

    I am making this right now. A lazy, wintery Sunday lunch coming up. Smells (and tastes) divine. Got the Family coming over to help devour this and hopefully knock over a few bottles of plonk!

    • admin

      Thanks. Perfect for a wintery Sunday meal! Im making a duck vindaloo today… No friends coming over to help, but I’m sure that won’t stop me! No wine either. This curry is partly a remedy for a quite magnificent hangover…

      Thanks for the comment, hope you all enjoy the food! πŸ™‚

  • Vitruvian

    This is a tasty recipe that was quite easy in terms of preparation. I
    made it last night upscaling the quantities a little. I reduced the
    amount of water considerably to good effect.
    I also recommend putting in some (well quite a few actually) potatoes
    cut into quaters or halves depending on their size. My gf thinks that
    adding some carrots and parsnips to it may add some sweetness and
    depth – she did acknowledge that this would turn the dish into more
    of a casarole than a traditional curry. Also adding some of the
    yoghurt at the very end of the simmering process enhances overall
    Thanks for posting this authentic recipe.

  • Shalini

    Awesome recipe! I made this curry just 5 days ago and am repeating tonight, that’s how yummy it was. I used to cook goat using the exact same ingredients, just didn’t use the oven, instead cooked it on very low heat on the stove, which obviously was very tedious a process. So i especially loved your recipe as it had all my ingredients and was only more tender from being cooked in the oven.

    Thanx LeeJ =)

    • leej

      I LOVED this curry. It’s been a long time since I made it. You’ve inspired me to make it again. Goat’s so cheap too. Thanks!!!

      • Jay

        Goat cheap? Not in America. Well maybe if you live in NYC……..

        • Kathryn

          Cheap enough in the San Jose area at ethnic groceries. I got a nice goat shank for $3.49/lb at a Mexican grocery store (Apatzingan at 13th & Oakland in SJ) and saw goat at 99 Ranch Market for about the same price. Lamb seems to be about twice that much, at least $6.99/lb.

  • Pingback: The Secret Ingredient in my Goat Curry is Love – Witchy Kitchen()

  • Excellent, glad you enjoyed! I made this again recently, using lamb instead of goat. I must say, I preferred the goat!

    Thanks for the comments.

  • Emelie

    YUMM!!!!! I just made goat for the first time for my boyfriend’s birthday (his request) and found your recipe. It was absolutely delicious! Great recipe!!! I changed a few small things – just blended in a food processor the onion paste ingredients, used a can of tomatoes in the braising process, no fresh tomatoes and red pepper flakes instead of chili powder, but basically followed the recipe and it came out FABULOUSLY!!! Thanks!

  • CJ

    WOW. I made this recipie according every last ingredient and it turned out awesome. It was my first time cooking goat and I deserve a pat on the back. LOL. It was a hit with the guests. Made it for Christmas and I’m sure I’ll make it again soon.

  • A. D. Fitzgerald

    Hi, I just made your recipe tonight using local free-range goat meat. Turned out great! This is the first time I have cooked goat meat. It actually seems a bit less “gamy” even than lamb. Thanks for your fool-proof recipe. BTW, I found that a good quality “stick” blender works just great for making the onion/garlic/gingerroot paste–although I did chop it all up pretty well before blending.

  • Muhammad Hamza

    I enjoyed it a lot. If you want Pakistani recipes click the link below for delicious Pakistani recipes.
    Pakistani Recipes

  • whatyouhavingforyourtea

    That sounds like a delicious variation of the curry. I do love the flavours that yoghurt gives this dish but I’d be interested to see how it tastes your way. I might give it another try with lamb. I don’t often use cream in Indian food and generally use yoghurt instead. That said, there’s a delicious prawn curry on my site which uses a dollop of cream at the end which is just lovely. Give it a go…


  • Kendra

    I used your recipe as the basis for a lamb curry and changed a few things around to suit my husbands’ tastes. He is still talking about it and now compares everything else I make to this! So thank you!

    My modifications: I used lamb (leg chops cubed), fewer peppercorns (maybe 1/2 tspn), 2 fresh green chillies instead of the powder, a can of chopped tomatoes and a couple of green cardamom pods. No yoghurt, but some cream at the end.

    Once fried, I removed all garam masala ingredients (cardamom, cloves and cinamon) then pureed all the masala mix, returned to the pan, added the lamb (cooked as per your recipe) and simmered on the stove top for an hour. I finished off with a swirl of heavy cream.

    Reading this back, it actually, looks like a completely different recipe but yours was the inspiration. I’ve made the same masala sauce and added vegetable koftas with great success.Thanks again.

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