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Authentic Spicy Goan Lamb Curry Recipe

Spicy Goan Lamb Curry

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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 6

Ingredients
  

  • 2 lbs boneless lamb shoulder cut into 2-inch pieces
  • 1/2 cup white vinegar or apple cider vinegar
  • 10 whole dried Kashmiri red chilies or similar mild-hot dried chilies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1/2 tsp mustard seeds
  • 4 cloves garlic peeled
  • 1 inch fresh ginger peeled
  • 3 tbsp ghee or olive oil
  • 2 large yellow onions finely chopped
  • 1 tsp turmeric powder
  • 1 cup crushed tomatoes or tomato puree
  • 1 tsp kosher salt
  • 1 cup water or beef stock
  • 1 tbsp jaggery or brown sugar

Instructions
 

  • Toast the dry spices (coriander, cumin, peppercorns, mustard seeds, and dried chilies) in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a blender.
  • Add garlic, ginger, and white vinegar to the blender with the toasted spices. Blend until a smooth, bright red paste forms.
  • In a large bowl, combine the lamb pieces with the blended paste. Mix thoroughly, cover, and marinate in the refrigerator for at least 4 hours, preferably overnight.
  • Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and saute for 15 to 20 minutes until deeply caramelized.
  • Stir in the turmeric powder and cook for 1 minute. Add the marinated meat along with all the marinade. Sear for 5 to 7 minutes until the meat is browned on all sides.
  • Pour in the crushed tomatoes and water. Season with kosher salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the meat is fork-tender.
  • Stir in the jaggery and cook for a final 5 minutes to balance the heat and acidity. Serve hot with steamed basmati rice or fresh naan.