Indian Goat Curry (Bori Muslim Style)
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.
How to make my Indian Goat Curry (Bori Muslim Style)
For the Spice Paste
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.
I’m the one in charge here at Cook Eat Blog. You may have noticed that I like food. I live for food, to find it, cook it, eat it, photograph it and talk about it. I hope you like my food too – leave me a message if you do!
Cook.Eat.Blog. is my happy place to share all that I cook and eat with the you all – you’re welcome!