Coimbatore Goat Masala

Recipe Posted by: Pradeep on 12th May 2012



Goat Masala Ingredients

• 1 kg goat- Diced Shoulders

a- Ingredients for Marination:
 

• 2 tablespoon curd
• 1 teaspoon salt
• 1 teaspoon coariander powder
• 1 tablespoon turmeric powder
• 2 tablespoon sakthi briyani powder
• 1 teaspoon cinnamon powder
• 1 teaspoon cloves powder
• 1 1/2 teaspoon red chilli powder
• 1 tablespoon-Aniseed/fennel seed powder
• 1 lemon

​

b-Ingredients for cooking

• 1 tablespoon ghee
• 1 teaspoon gold winner sunflower oil
• 1 teaspoon salt
• 2 stem Curry leaves
• ​2 green chillis chopped
• 1/2 a bunch coariander
• 1 tablespoon ginger garlic paste
• 2 red onions chopped
• 1 1/2 ripe tomatoes
• 2 teaspoon -feenugreek kasoori methi leaves
• 1- teaspoon Sakthi Curry powder
• 500ml water
• 1 cup thick coconut milk

​

Cooking Method:

1. Add all the ingredients in (a) Marination for 4-5 hours in the freezer after washing the meat- young goat shoulders with bones diced in medium pieces, do not get it minced.
2. Pressure cook the goat meat 8-10 whistles in medium heat without Oil for cooking marinade masalas and tenderising the meat.
3. Firstly-stir fry all the ingredients-B in our standard procedure in medium heat-gas stove or in veragu aka charcoal cooking frying all the ingredients 
4. Add the pressure cooked meat and first blend it with the fried ingredients and then add the mutton masala stock and start cooking in medium heat.
5. Finally add coconut milk after the meat till it gets semi dry for taste balance.
6. Garnish with mint & coariander with Chopped red onions on top of the dish- Serve it with onion rice or with chapathi or parotta