Low Carb Goat Curry

22 100 774
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 30 min 2
Low Carb Goat Curry
Health Highlights
Patience is the key with this curry. This gravy goes best with any low carb naan or rice (shirataki or cauliflower) of your choice.

Ingredients


600 gm Goat, raw (with bones)
1 medium White onion (finely chopped)
1 large Tomato (chopped)
2 pepper(s) Green chili pepper (also chile or chilli) (chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 cup Cilantro (coriander) (a handful; chopped)
100 ml Ghee
1 pinch Salt (to taste)
1/3 tsp Black pepper
1/3 tsp Cayenne pepper
2 tsp Coriander, ground
1/3 tsp Turmeric, powder
1/2 tsp Garam masala
1/2 tsp Cumin
1 1/2 tsp Cumin seeds
1 stick(s) Cinnamon
10 pods Cardamom pods (green)
4 clove Cloves
1 dash Asafoetida powder (a pinch; optional)
1 pods Cardamom pods (black)
2 leaf Bay leaf

Instructions


  1. Pat dry the washed goat meat with kitchen tissue and keep it aside.
  2. Heat ghee in a pan (deep dish if you have) and add asafoetida (if using). Then add all the whole spices – bay leaves, cumin seeds, cinnamon, black and green cardamoms and cloves and allow the cumin seeds to splutter before proceeding.
  3. Add the chopped onions and green chillies to the mix and let them cook on low flame until they are golden brown in colour. Keep stirring in between.
  4. Add fresh ginger and garlic paste and sauté it on medium heat until the raw scent is gone.
  5. Add chopped tomatoes and give a good mix. Let them cook on low flame by covering the lid until they are mushy.
  6. Open the lid and stir it well. Keep cooking the tomatoes until they start to stick to the pan and are brownish in colour (we don’t want dark brown or black please – so the key is to keep an eye and stir them every minute).
  7. Add turmeric powder and sauté the mix well.
  8. Add salt, black pepper powder, coriander powder, cumin powder and cayenne pepper and let it cook for another minute or two. Your mix will start sticking to the pan but that’s fine, add less than half a cup of water to avoid burning the mix (if at all).
  9. Add the meat to the mix and sauté it for 5-6 minutes, the meat must be coated with all the flavourful spices by now. Add around 1.5 cups of water, mix it well and let the meat cook on low flame (lid covered) for around 50 minutes (keep an eye on it though and make sure you keep stirring in between – add more water if needed).
  10. Check if the meat is well cooked. If not, let it cook for another 10-15 minutes.
  11. Add garam masala to the gravy and give it a good mix. I like my curries thick so I keep it on flame until it reaches my desired consistency.
  12. Garnish the mouth-watering gravy with freshly chopped coriander.

Nutrition Facts

Per Portion

Calories 774
Calories from fat 435
Calories from saturated fat 245
Total Fat 48 g
Saturated Fat 27.2 g
Trans Fat 2.1 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 13.7 g
Cholesterol 274 mg
Sodium 630 mg
Potassium 1780 mg
Total Carbohydrate 23.0 g
Dietary Fiber 6.8 g
Sugars 11.4 g
Protein 65 g

Dietary servings

Per Portion


Meat 3.3
Vegetables 3.2

Energy sources


Pygal10%407.4711385590878111.6609392525485756%439.2671077479511259.710682573998234%303.45366130853904152.0963808877136210%56%34%CarbohydratesFatProtein
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