How To Make Goat Paya – A Tasty Pakistani Goat Curry
You need to allow at least six hours to prepare a good 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 |
- 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.)
- 1 1/2 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
- Heat the ghee or oil in a large pan with a lid.
- When hot, throw in the curry leaves and cardamom pods and let them sizzle for about 30 seconds.
- 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.
- Now add the chopped tomatoes and continue frying and stirring for another five minutes.
- Add the ginger and garlic purees and stir to combine.
- The vegetables should now begin to break down slightly.
- Add the rest of the spices and the tomato puree and continue stirring for another 2 minutes.
- In goes the goat meat. Mix it all up allowing it to brown slightly while coating it with the vegetable mixture.
- 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.
- The goat curry needs to cook slowly for about 5 hours until the meat just falls off the bone and is very tender.
- TO SERVE
- Stir in the chopped coriander and check for seasoning. Sprinkle with salt and pepper and serve over rice or with homemade naans.
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Hey Dan. I presume this will work with lamb shoulder, too? I recently bought a whole lamb with a mate and I’ve been looking for inspiration for what to do with it.
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!
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.
I think that would work really well. Good luck with it!
Very nice. Waiting for new recipes. i am also interested to innovate some new dishes you pay take a look at Pakistani Recipes and comment
Thanks Syed. Will do!
Dan