Serves: 6 people

Preparation: 30 minutes

Cooking Time:  3 hours

“There’s no shortcut to making a mouth-wateringly delicious curry” Anup Kaphle

This Nepali dish is popular in South Asia, the Caribbean and many countries in Western Africa. Goat curry typically is served with rice, a side of lentils and vegetables. Most Nepali households where goat curry is served prefer to use meat that has bones in it, because the bones lend a distinct flavor.

Recipe adapted from


  • 3kg Kid Goat Leg Diced ON the bone (1 inch
  • 5 tablespoons mustard oil, divided
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 20 medium garlic cloves, smashed, divided
  • 5 medium tomatoes
  • 2 medium red onions, each cut into roughly 8 wedges
  • 1 (3-inch) piece fresh ginger, peeled and sliced
  • 3 to 6 small, fresh green bird’s eye chiles (or Thai chiles), stemmed
  • 2 cups water
  • 12 to 15 fenugreek seeds
  • 3 whole star anise
  • 3 bay leaves
  • 2 (3-inch) cinnamon sticks
  • 3 whole small dried red chillies
  • 1 tablespoon ground turmeric
  • 2 teaspoons asafoetida
  • 4 teaspoons ground cumin
  • 4 teaspoons ground coriander
  • 1 tablespoon curry powder
  • ½ cup cilantro leaves, for serving
  1. Place the goat meat in a large mixing bowl and add 3 tablespoons mustard oil, 1 tablespoon kosher salt and about a third of the garlic. Massage to coat the meat evenly. Cover and let sit for 30 to 60 minutes at room temperature, or refrigerate up to 8 hours.
  2. Preheat the broiler to high and fit a rack 6 to 8 inches from the broiler. Line a large rimmed baking sheet with foil or parchment. Place the tomatoes, chopped red onions, ginger, green chillies, and half of the remaining garlic on the baking sheet and broil until the tomatoes are soft and starting to blacken, 8 to 10 minutes. Let the mixture cool slightly, then puree in a blender with the water. Set aside.
  3. Heat the remaining 2 tablespoons mustard oil in a large pot or Dutch oven (at least 5-quart volume) over medium heat. When the oil is shimmering, add the fenugreek, star anise, bay leaves, cinnamon sticks, and dried chillies. Cook, stirring, until the spices are fragrant and the bay leaves and fenugreek are starting to brown, about 6 minutes.
  4. Add the goat and stir. Cook, uncovered and stirring occasionally, until the meat is cooked on the outside and starting to brown slightly, about 25 minutes.
  5. Add the remaining 2 teaspoons salt along with the turmeric, asafoetida, cumin, coriander, curry powder, and the remaining smashed garlic and stir. Cook, uncovered, until the goat is lightly browned and the spices are fragrant, about 15 minutes more.
  6. Add the tomato-vegetable puree to the pot and stir. Reduce the heat to medium-low and cook, covered, until the goat is very tender, about 2 hours. Transfer the goat curry to a warm serving bowl and garnish with the cilantro to serve.