Mutton Varuval (Malaysian Indian-Style Goat Curry)
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Mutton Varuval (Malaysian Indian-Style Goat Curry)

1. Goat stew meat, cut into chunks - 2 pounds
2. Salt, divided - 2 teaspoons
3. Ground turmeric, divided - 1 teaspoon
4. Ground black pepper - ½ teaspoon
5. Red onions, quartered - 2 small
6. Coconut oil - 1 ½ tablespoons
7. Cinnamon stick, broken into pieces - 1
8. Whole star anise pods - 2
9. Cardamom pods - 4
10. Fennel seeds - 1 tablespoon
11. Whole cloves - ½ teaspoon
12. Curry leaves, divided - 2 tablespoons
13. Ginger-garlic paste - 1 tablespoon
14. Tomato, diced - 1 small
15. Coconut oil - 1 teaspoon
16. Garam masala - 1 ½ teaspoons
17. Curry powder - 1 ½ teaspoons
18. Ground paprika - 1 ½ teaspoons
19. Chopped fresh cilantro - ½ cup

How to cook deliciously - Mutton Varuval (Malaysian Indian-Style Goat Curry)

1. Stage

Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.

2. Stage

Place red onions in a blender; grind into a smooth paste.

3. Stage

Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.

4. Stage

Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.

5. Stage

Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.