Nepalese Spiced Goat Curry

local_grocery_store Ingredients

• 500 grams goat meat, cut into bite-sized pieces
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 2 green chilies, sliced
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• to taste salt
• 2 tablespoons vegetable oil
• for garnish fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat oil in a large pan over medium heat.
2. 2.Add the chopped onions and cook until golden brown.
3. 3.Add minced garlic and grated ginger to the pan. Cook for another minute.
4. 4.Add the goat meat to the pan and cook until browned on all sides.
5. 5.Add the chopped tomatoes, green chilies, coriander powder, cumin powder, turmeric powder, chili powder, garam masala, and salt. Mix well to coat the meat with the spices.
6. 6.Cover the pan and simmer on low heat for about 2 hours or until the goat meat is tender and cooked through. Stir occasionally.
7. 7.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
8. 8.Enjoy your delicious Nepalese spiced goat curry!

lightbulb_outline Tips

• chevron_rightFor a spicier curry, add more green chilies or chili powder.
• chevron_rightIf you prefer a milder curry, reduce the amount of chili powder or omit it entirely.
• chevron_rightYou can marinate the goat meat with the spices for a few hours before cooking to enhance the flavors.
• chevron_rightServe the curry with a side of cucumber raita or pickles for a refreshing contrast.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.