Goan Lamb and Pork Curry Recipe

Goan Lamb and Pork Curry Recipes

Ingredients :

3 tbsp vegetable oil

2 onions, finely chopped

3 garlic cloves, crushed

1 tbsp peeled and grated fresh root ginger

2 large red chilies, quartered lengthways and deseeded

375g (12 oz) lamb fillet, cut into bite-sized pieces

375g (12 oz) lean pork, cut into bite-sized pieces

1 tsp salt

150ml (1/2 pint) water

75ml (3 fl oz) malt vinegar


To garnish -

1 green and 1 red chili, cut into rings


To serve -

saffron and cardamom rice


Dry spice mixture -

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tbsp black mustard seeds

1 tbsp black onion seeds

1 tbsp garam masala

Method :

Heat the oil in a heavy-based pan, add the onions, garlic, ginger and chilies and cook over a low heat, stirring frequently, for about 5 minutes, until softened.

Place the spice mixture ingredients in an electric spice mill or use a pestle and mortar and grind to produce a fine powder. Add the ground spices to the pan and fry for a further 1 minute.

Add the pieces of lamb and pork to the pan, together with the salt. Coat the meat in the spices and cook for 2 minutes. Add the measured water and the vinegar to the pan and stir well to combine the ingredients. Cover and simmer over a gentle heat, stirring occasionally, for about 45 minutes, or until the meat is tender.

Remove the lid, increase the heat and cook for a further 15 minutes, stirring frequently, until the sauce is thick and dark. Taste and adjust the seasoning if necessary.

Transfer the curry to a warmed serving dish and garnish with chili range. Serve with the saffron and cardamom rice.

Serves 6

In this unusual curry from Goa, two different types of meat are cooked together.

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