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Indian style goat curry with mint yoghurt

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1.5 kg Goat leg bone in, diced
2 Red onions, sliced
1½ tbsp Garlic, crushed
1 tbsp Ginger
1½ tablespoon Tomato paste
3 Dried bay leaves
1 tsp Cumin seeds
1 Cinnamon stick
6 Green cardamom pods
6 Whole cloves
½ tbsp Turmeric powder
1 tsp Paprika
2 tbsp Curry powder
2 tbsp Green chilli paste
1 cup Natural yoghurt
10 Mint leaves, finely chopped
½ teaspoon Sugar


1 Heat oil in a casserole dish over medium heat, add the dried bay leaves, cumin seeds, cinnamon stick, cardamom pods and whole cloves and cook until fragrant.
2 Add the onions and cook until golden brown.
3 Add the garlic and ginger paste, cook for 1 min then add the ground spices (add 2 tbsp of water to stop the spices from burning). Cook spices until you see some oil separation around the edges.
4 Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 min or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook covered for 1 ½ hours.
5 In the meantime, combine yoghurt, mint leaves and sugar to make the mint yoghurt.
6 Add the tomato paste and more water if sauce is too thick. Cook for a further 3 – 5 min and remove from the heat.
7 Serve hot with mint yoghurt.