If you've grown up in a Bengali household, high chances are that you would have been used to the idea of having Sunday lunch with ample helpings Goat Curry and steamed rice. Followed by a siesta. Aaah Bliss!

Life has changed a lot over the years. But any mention of a Goat Curry on a Sunday, does bring back many memories and sends my taste buds on a salivary overdrive.

This particular Goat Curry is a bit different from the drier Kosha Mangsho , which is usually served with Luchi (deep fried white bread). If you want to read about Kosha Mangsho , then click here . This is a runnier curry, but it does not compromise on the taste by any way. Flavored by whole garam masala, whole red chillies and cooked in mustard oil, this packs in layers of flavors at every step.

Ideally its cooked with goat meat, with a good percentage of fat in it. The fat renders during the long and slow cooking process and adds to the taste. It gets its iconic red color, from sugar which has been caramelised in the mustard oil. It always has potatoes, cooked in the gravy with the goat.Adding potatoes to Curries, is essentially a Bengali culinary trait. And honestly , I cannot imagine my Goat Curry without a serving of potatoes along with it.

 My mind is coming in and out of food coma, as I scribble this post,for the nostalgia stirred up. And also because, I have some leftovers from the very same Goat Curry , I had last night. Yes, I am trying to carry forward the Sunday Goat Curry saga.

Without much further ado, let me take you to my kitchen, and make some Sunday Goat Curry together.


Goat : 2 lbs ( I used meat from the leg, with bones in it. i had asked my butcher to cut into medium sized pieces)
Red Onion: 1 large (chopped finely)
Garlic : 6-7 large cloves
Ginger : 2 inch piece
Bay Leaves : 5- 6
Dry Red Chillies: 4-5
Cinnamon Stick : 1 (broken into pieces)
Green Cardamom: 5-6
Cloves: 5- 6
Tomato Paste: 2 tbsp
Sugar : 1 tbsp
Salt To taste
Mustard Oil
Potatoes: Peeled and halved : 4 Medium sized ones
Paprika : 1 tsp
Coriander powder: 1 1/2 tsp
Cumin Powder : 1 1/12 tsp
Cayenne Pepper : 1 tsp

I used a large non stick stock pot to cook my goat. I start off on the stove top and finish it in the oven. The  secret to cooking great goat curry is to fork tender yet not disintegrate in the cooking process. The slow cooking process releases the fat off the meat which builds the flavor profile.

Pre-heat your oven to 350F

Add mustard oil, to your stock out and let the sugar caramels. be careful that it doesn't get burnt. Add in the onions and whole garam masala and bay leave sand red chilies.

Cook it down till the onions start to change color on turning translucent.

Add in the ginger and garlic, ground together to a paste. Sauté it till the oil starts to leave from the sides. Keep stirring in-between, so that it doesn't stick to the bottom.

Next comes the tomato paste and the dry spices. Mix well, and fry for around 5 to 7 minutes.

Add in the goat and the potatoes and mix well. Mix well. Cover and cook for around 10 minutes. Be sure to keep stirring.

Next add in a 2 cups of hot water to the pot and mix well. Seal with a aluminum foil and put the lid back on. Braise in a pre-heated oven for around an hour.

 Take it out of the oven and serve warm with steamed rice .  And yes, you are allowed to slurp down that gravy and no one will judge you.

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