If you’ve had the pleasure of dining at Everest Cuisine and sampled their aromatic goat curry, you know it’s an explosion of flavors that stimulates all the senses. Recreating their signature dish at home allows you to savor the intricacies of this authentic Himalayan recipe.
Sourcing the ingredients:
The star of the show is of course the goat meat. Ask your local halal or ethnic market to cut young goat meat into bite-sized cubes with the bone. Spring for tender goat meat from the leg. You’ll also need peeled and cubed tomatoes, ginger-garlic paste, garam masala, ground cumin, turmeric, red chili powder, coriander powder, salt, and ghee. For aromatics, have fresh cilantro, onions, and green chilies on hand.
Toss out the store-bought curry paste – we’re making this goat curry from scratch!
First, let’s prep the meat. Wash and dry the goat pieces thoroughly. Sprinkle all over with generous amounts of salt, turmeric, and half the ginger garlic paste. Let the meat marinate for 30 minutes or overnight to allow the flavors to seep evenly into the meat.
Heat 2 tablespoons of ghee in a skillet over medium. Add the seasoned meat and brown on all sides as evenly as possible. This caramelizes the exterior and adds complexity and a crispy texture. Remove and set aside to cool.
Now let’s build the curry some flavor. Add your chopped onion to the same skillet and saute until golden. Add the remaining ginger garlic paste, chili powder, coriander, and cumin. Cook for 3 minutes until the spices are aromatic and roasted to perfection.
Let’s now pour in your tomatoes and 4 cups of water. Add the browned meat and some garam masala. Reduce the heat and simmer, covered, for 1 to 2 hours until the meat is fork-tender.
The long, slow simmer allows the spices to bond with the goat meat while reducing the liquid into a thick, flavorful curry. The secret here is starting from scratch with quality ingredients and plenty of patience.
Garnishing and serving:
Finely chop fresh cilantro and green chili. When the curry is nearly done, stir in the chopped greens. Simmer for 2 more minutes.
Transfer the goat curry to a serving bowl and garnish with chopped cilantro. Serve with some steamed basmati rice and flatbread like roti or naan. A squeeze of fresh lime enhances the aromatic blend of spices.
Secret tips for the best goat curry:
For a fall-apart texture, do not overcook the meat. Add more water as needed during cooking to achieve the desired consistency. Browning the meat and spices infuses depth of flavor and complexity. Adding salt close to the end avoids making the curry overly salty. Adjust the spice level to your taste using more or less chili powder.
With patience and practice, you’ll soon master recreating this authentic Himalayan recipe right in your kitchen. The combination of high-quality aged goat meat, freshly prepared spices, and slow-simmered aromatics will transport you to the majestic heights of Everest through taste alone. Go Ahead, Enjoy your creation!