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Indian style goat curry with mint yoghurt

Indian style goat curry with mint yoghurt



Prep Time


Cook Time



1.5 kg Goat leg bone in, di

2 Red onions, sliced

1½ tbsp Garlic, crushed

1 tbsp Ginger

1½ tablespoon Tomato paste

3 Dried bay leaves

1 tsp Cumin seeds

1 Cinnamon stick

6 Green cardamom pods

6 Whole cloves

½ tbsp Turmeric powder

1 tsp Paprika

2 tbsp Curry powder

2 tbsp Green chilli paste

1 cup Natural yoghurt

10 Mint leaves, finely chopped

½ teaspoon Sugar


  • Heat oil in a casserole dish over medium heat, add the dried bay leaves, cumin seeds, cinnamon stick, cardamom pods and whole cloves and cook until fragrant.
  • Add the onions and cook until golden brown.
  • Add the garlic and ginger paste, cook for 1 min then add the ground spices (add 2 tbsp of water to stop the spices from burning). Cook spices until you see some oil separation around the edges.
  • Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 min or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook covered for 1 ½ hours.
  • In the meantime, combine yoghurt, mint leaves and sugar to make the mint yoghurt.
  • Add the tomato paste and more water if sauce is too thick. Cook for a further 3 – 5 min and remove from the heat.
  • Serve hot with mint yoghurt.
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