Braised goat in an onion, tumeric and tomato sauce


Technically this is more of a stew (which use smaller cuts of meat, more liquid and where we want the meat and the liquid to become one) than a braise so we will call it a short braise. The goat could easily be substituted for lamb, pork or chicken. In fact, this recipe is adapted from Julie Sahni’s recipe for Gosht Kari (Mutton Curry) from her book Classic Indian Cooking where she explains that this is the most popular meat dish, using lamb in North India.
It isn’t essential to cook the meat on the actual bone, which does make eating a little more fiddley however it is beneficial to add bones to boneless meat cuts used in short braises such as this, as they contribute flavour and body to the finished dish and can easily be removed before serving.

Braised goat in an onion, tumeric and tomato sauce

Servings 6 people


  • 1 braising pot


  • 2 kgs goat leg or shoulder meat on the bone Have your butcher cut the meat into 10cm pieces, still on the bone
  • 2 tbls sea salt
  • 160 mls vegetable oil 80mls for browning the meat and 80mls for cooking the onions
  • 800 gms large brown onions peeled and finely sliced
  • 30 gms garlic cloves peeled and finely chopped
  • 60 gms fresh ginger peeled and finely chopped
  • 1 tbls ground cumin
  • 2 tbls ground coriander
  • 2 1/2 tbls tumeric powder
  • 1 tsp red chilli powder
  • 500 gms diced tinned tomatoes
  • 500 mls boiling water
  • 500 gms peeled and cooked potatoes cut into 3cm pieces
  • 1 handful fresh coriander leaves on their stalks


To brown the meat

  • Lay the goat meat out on paper towel to remove any excess moisture.
  • Sprinkle with the sea salt.
  • The meat will need to be browned in several batches. This ensures an even colouring and prevents the pan from overcrowding which would result in the meat steaming.
  • Heat a few tablespoons of the vegetable oil on high and then add enough of the meat pieces just to cover the base of the pan.
  • Colour the pieces on each side and then remove to a tray and continue with the remainder of the meat.

For the sauce

  • Add the remaining vegetable oil to the pan and reduce the heat to medium.
  • Add the sliced onions and fry for approximately 20 minutes stirring continuously until they have lost all of their moisture and become light brown and start to crispen.
  • At this point add the chopped garlic and ginger and continue to cook for a further few minutes until the onions are dark brown being careful to not let them burn.
  • Add the spices and stir well to release their fragrance then add the tomatoes and 500mls of boiling water to the pot.
  • Stir well to combine this sauce then return the browned meat to the pot.
  • Add more water if necessary to ensure that the meat is just covered by liquid to prevent it from drying out.
  • Cover with a piece of baking paper and reduce the heat to low and allow to braise slowly for 90 minutes or until the meat is tender and just starting to pull away from the bones.
  • Add the warm cooked potatoes and allow to rest for at least 30 minutes before serving or preferably refrigerate and eat the next day allowing the flavours to develop further.
  • Taste for seasoning and add more salt and pepper to your taste.
  • Serve with steamed basmati rice. Winter vegetables such as Brussel sprouts, cabbage and cauliflower would work well as accompaniments.
Course: Main Course
Season: Winter
Category: Meat

Image credit: Me

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Alex Herbert © Copyright 2021. All rights reserved.