Go Back
Spiced goat curry in a shallow bowl with bone-in pieces, glossy red sauce, and soft roti on a wooden board

Spiced Goat Curry with Roti

A slow-simmered bone-in goat curry with aromatic whole spices, finished with a squeeze of lime and served alongside freshly made stovetop roti.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

For the goat curry
  • 900 g bone-in goat shoulder or leg, cut into 5 cm pieces patted dry
  • 3 tbsp neutral oil (sunflower or vegetable)
  • 5 green cardamom pods lightly crushed
  • 4 whole cloves
  • 1 cinnamon stick 5 cm piece
  • 2 dried bay leaves
  • 2 large brown or yellow onions finely sliced, about 300 g
  • 30 g fresh ginger grated
  • 6 garlic cloves grated or minced
  • 1.5 tsp Kashmiri chili powder or half paprika half cayenne
  • 1.5 tsp ground cumin
  • 2 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 1 tsp garam masala added at the end
  • 3 medium ripe tomatoes roughly chopped, about 350 g
  • 80 g full-fat Greek yogurt room temperature
  • 300 ml water
  • 1.5 tsp fine salt adjust to taste
  • small handful fresh cilantro to finish
  • 1 lime cut into wedges, to serve
For the roti
  • 240 g whole wheat atta flour plus extra for dusting
  • 0.5 tsp fine salt
  • 150 ml warm water adjust by tablespoon as needed
  • 1 tsp neutral oil or ghee for the dough

Method
 

Make the roti dough
  1. Combine atta flour and salt in a mixing bowl. Add the oil and rub it through the flour with your fingertips for 30 seconds.
  2. Pour in warm water gradually, mixing with your hand until a soft, non-sticky dough forms. You may need 1 to 2 tbsp more or less water depending on the flour.
  3. Knead the dough on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and rest for 20 minutes while you start the curry.
Brown the goat and build the base
  1. Heat 2 tbsp oil in a large Dutch oven over high heat. Brown the goat pieces in two batches, about 3 minutes per side, until deep golden on the outside. Transfer to a plate.
  2. Reduce heat to medium. Add the remaining 1 tbsp oil and tip in cardamom, cloves, cinnamon stick, and bay leaves. Stir for 60 seconds until fragrant.
  3. Add the sliced onions and a pinch of salt. Cook over medium-low heat for 15 minutes, stirring occasionally, until onions are deep golden and jammy.
  4. Stir in the grated ginger and garlic and cook for 2 minutes until the raw smell disappears.
  5. Add Kashmiri chili powder, ground cumin, ground coriander, and turmeric. Stir for 1 minute until the spices coat the onions and turn fragrant.
  6. Add the chopped tomatoes and cook for 8 minutes over medium heat, breaking them down with the spoon until the mixture is thick and the oil separates at the edges.
Simmer the curry
  1. Remove the pot from direct heat briefly. Stir in the yogurt one tablespoon at a time until fully incorporated.
  2. Return the browned goat pieces to the pot along with any resting juices. Add 300 ml water and 1 tsp salt. Stir to coat the meat in the sauce.
  3. Bring to a gentle boil, then reduce to a low simmer. Cover with a lid and cook for 60 minutes, stirring every 15 minutes.
  4. Remove the lid and simmer for a further 15 to 20 minutes until the sauce has reduced, the oil has risen to the surface, and the goat is fork-tender at the bone.
  5. Stir in garam masala, taste, and adjust salt. Scatter over fresh cilantro.
Cook the roti
  1. Divide the rested dough into 8 equal balls, about 45 g each. On a lightly floured surface, roll each ball into a thin round, about 20 cm diameter and 2 mm thick.
  2. Heat a dry cast-iron skillet or tawa over high heat until very hot. Place one roti in the pan and cook for 60 to 90 seconds until bubbles form and the underside shows pale brown spots.
  3. Flip and cook for another 60 seconds until the second side has golden spots. If you have a gas burner, hold the roti briefly over the flame with tongs for 5 seconds to puff it fully.
  4. Stack cooked roti under a clean cloth to keep them soft and warm. Repeat with remaining dough balls.

Notes

For the richest sauce, marinate the goat in half the ground spices plus the yogurt for 1 to 2 hours before cooking. The meat browns less evenly with marinade, so pat it dry before searing.