How To Make Goat Paya – A Tasty Pakistani Goat Curry

You need to allow at least six hours to prepare a good goat curry!

Goat curry

This goat curry is so good!

Why are so many people afraid of goat meat? I just don’t get it! If you are, then I hope you will trust me and give this goat curry a try. If you like lamb curry, then you will love goat curry if it is cooked long and slow.

Goat meat is quite tough but if you cook it for a long time it will become very tender and all the tremendous flavour in the sauce will make it all worth the wait.

Goat Paya is a Pakistani curry. I’ve introduced a few ingredients such as coriander and curry leaves which are used more in Southern Indian cookery but they work well here. There’s no point leaving great herbs out for the sake of authenticity!

Paya is usually made with goat or mutton trotters. I used free range goat meat on the bone from Farmer’s Choice. It was fantastic. If you’re in the UK, they can deliver all sorts of free range meat to your door.

I love serving this recipe with homemade naans. Goat curry and hot naans… you will have a hard time finding a nicer meal!

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How To Make Goat Paya - A Tasty Pakistani Goat Curry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Serves 4
  • 1000g goat meat on the bone
  • 2 tablespoons ghee or olive oil
  • 20 curry leaves (optional)
  • 4 black cardamom pods (or 8 green)
  • 3 large onions finely chopped
  • 3 tomatoes finely chopped
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree (This is simply ginger or garlic blended with a little water to a paste.)
  • 1½ tablespoon garam masala
  • 1 teaspoon red chilli powder
  • 1 tablespoon cumin powder
  • 3 cassia bark bay leaves or 1 inch piece of cinnamon
  • 1 teaspoon turmeric
  • 100ml tomato paste
  • 1 bunch finely chopped coriander
  • Salt and pepper to taste
  1. Heat the ghee or oil in a large pan with a lid.
  2. When hot, throw in the curry leaves and cardamom pods and let them sizzle for about 30 seconds.
  3. Dump in the chopped onions and let them fry for about 15 minutes. Stir continuously so that the onions caramelise nicely. You do not want them to get two dark.
  4. Now add the chopped tomatoes and continue frying and stirring for another five minutes.
  5. Add the ginger and garlic purees and stir to combine.
  6. The vegetables should now begin to break down slightly.
  7. Add the rest of the spices and the tomato puree and continue stirring for another 2 minutes.
  8. In goes the goat meat. Mix it all up allowing it to brown slightly while coating it with the vegetable mixture.
  9. All you need to do now is cover the meat with water, place a lid on the pan and place in in a low oven (about 150c) or turn down your stove to its lowest setting.
  10. The goat curry needs to cook slowly for about 5 hours until the meat just falls off the bone and is very tender.
  11. TO SERVE
  12. Stir in the chopped coriander and check for seasoning. Sprinkle with salt and pepper and serve over rice or with homemade naans.


I would like to thank Farmer’s Choice for supplying the goat meat free of charge for me to try in this recipe! The goat curry is presented in a karahi supplied by Indian Tiffin.

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  1. Dan Toombs says

    Sure will. In fact, if you bought a whole lamb be sure to through in some of the tough bits like the trotters. It add a lot of flavour!

  2. Roy Long says

    I got half a Soey (sp) lamp from a chap at work. It’s a little tougher and very gamey. This sounds like an ideal recipe to use for the neck and the ribs.

  3. says

    Hi Dan,

    I bought some deboned goat leg meat cut into cubes and I want to make this goat curry this weekend, I was wondering if I could use a slow cooker? also, would I need as much goat meat as 1000g if I have no bones, or would you recommend making the rogan josh instead? Thanks

    • Dan Toombs says

      I think you should be able to use a slow cooker. I’ve never used one myself but I do know the longer slow cooking should make the meat really tender. As far as the amount goes, you don’t need to use that much meet. I usually serve 200 – 250g per person.


  4. Diana says

    Hi Dan, Could i make this in the pressure cooker to minimize the cooking time? I usually make my Goat Korma in the pressure cooker and comes out great, but just wondering if it’ll work for this recipe too?

    Thank you.

  5. says

    I will try to make this in a slow cooker (crockpot). Will let you know how it turns out. I made your vindaloo ribs earlier this week and it was a huge hit.

  6. says

    you have all type of dishes mentioned in your blog and described simple way which is very help full,your blog made us able to cook Thank you Dan.can i know some more tips on PAKISTAN foods,I am waiting for your blog…

  7. says

    A nice but not very authentic version of my fav Pakistani curry – it would never have curry leaves! But a good try! good luck trying more of my country’s wonderful cuisine!

  8. Hina Khan says

    Hi Dan
    I want to make some different Trotters though I really want to stick with authentic taste of Indo-Pak version. I read your recipe & believe me it seemed something different I really searching for. Sure will try this and also give you my actual feedback :) (This one is for your effort).Thanks for sharing this recipe.

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