Indian Goat Curry (Bori Muslim Style)

Indian Goat Curry (Bori Muslim Style)Visit

The recipe for this Indian Goat Curry (Bori Muslim Style) was such a find! I forget where I found it now, but I scribbled it on an old note pad I rediscovered recently. I ate at a Bori / Bohri /Bohra restaurant in Mumbai some years ago and always remember a mutton or goat curry I sampled. I must have hunted down this recipe (as I always do when I eat something delicious overseas) and attempted to recreate the magic at home. I scribbled it down, then promptly forgot about it for the next 10 years.

After my rediscovery of the recipe I re cooked this dish. It's a shame I haven't been enjoying it all these years - it's so delicious!

A rare and delicious Indian curry.

If you're looking for little known curries to sample, then the search is over. You will rarely, if ever, see this dish in Western restaurants - indeed even in India. The Bohra community in India only numbers around 500,000 - so finding restaurants or dishes can be a challenge. When I travelled in Mumbai, I happened upon a restaurant by chance and ate some marvellous food, quite unlike anything I'd eaten before.

The main flavours come from the thickening paste which is added half way through cooking - nutty, creamy and definitely a splash of spice. It's a fantastic rich curry, not often experienced out of India. So if you're looking for something out of the ordinary, I'd point you toward this Bori Style Curry. I made this version using goat, but lamb or beef would be an obvious substitute. Give this a try, you won't be disappointed.

Lovers of rich curries might also want to try my delightful Lamb Madras Curry or my Chicken Saag (spinach) Curry too.

How to make my Indian Goat Curry (Bori Muslim Style)

Indian Goat Curry (Bori Muslim Style)
Indian Goat Curry (Bori Muslim Style)
Prep Time: 25 minutes
2 hours 10 minutes
Total Time: 2 hours 35 minutes
Course:Main Course
Keyword:Beef, Goat, Lamb
Servings: 6
Calories: 536kcal
Author: Lee Jackson


For the Spice Paste

Other Ingredients


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 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.


Nutrition Facts
Indian Goat Curry (Bori Muslim Style)
Amount Per Serving
Calories 536 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 127mg42%
Sodium 905mg39%
Potassium 998mg29%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 5g6%
Protein 39g78%
Vitamin A 423IU8%
Vitamin C 78mg95%
Calcium 118mg12%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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