Goat Reshmi Recipe: A Silky Smooth Indian Goat Curry

Goat Reshmi, a culinary jewel from the Indian subcontinent, is a dish that transcends mere sustenance; it's an experience. This creamy, rich curry boasts tender, melt-in-your-mouth goat meat infused with aromatic spices and a luxurious texture that earns its name – Reshmi, meaning "silky." The delicate balance of flavors, a harmonious blend of sweet, savory, and subtly spicy notes, makes this dish a true testament to Indian culinary artistry. Imagine the fragrant aroma of ginger, garlic, and garam masala mingling with the succulent goat, all enveloped in a velvety smooth sauce.

Prepare yourself for a flavor journey unlike any other. This recipe reveals the secrets to achieving perfectly tender goat meat and a luxuriously smooth, creamy sauce, resulting in a Goat Reshmi that will impress even the most discerning palate. Ready to embark on this culinary adventure and create your own masterpiece? Let's dive into the step-by-step process.

Tools Needed

  • Sieve
  • Mixer
  • Bowl
  • Pan

Ingredients

  • Goat meat: 1 kg
  • Almonds
  • Red chilies
  • Saffron
  • Milk: 3 tablespoons
  • Fried onions: 1 cup
  • Oil (from frying onions): 1 cup
  • Turmeric powder: 1 tablespoon
  • Salt: 1 tablespoon
  • Red chili powder: 1 tablespoon
  • Coriander powder: 1/2 tablespoon
  • Cumin seeds: 1 teaspoon
  • Garam masala: 1/2 teaspoon
  • Ginger-garlic paste: 3 tablespoons
  • Bay leaves: 2
  • Cinnamon sticks: 2
  • Black cardamom: 2
  • Green cardamom: 8
  • Coriander leaves
  • Desi ghee: 1 cup
  • Water: 6 cups

Step-by-Step Instructions

Step 1. Preparing the Ingredients

  • Wash the goat and keep it in a sieve.
  • Soak almonds in hot water for at least 40 minutes.
  • Soak red chilies in hot water for at least 40-50 minutes.
  • Soak saffron in 3 tablespoons of milk.
Wash the goat and keep it in a sieve.Soak almonds in hot water for at least 40 minutes.Soak red chilies in hot water for at least 40-50 minutes.Soak saffron in 3 tablespoons of milk.
Preparing the Ingredients
  • Grind soaked chilies into a paste.
  • Peel the soaked almonds.
Grind soaked chilies into a paste.Peel the soaked almonds.
Preparing the Ingredients

Step 2. Marinating the Goat

  • In a bowl, combine the goat meat, fried onions, onion oil, saffron milk, turmeric powder, salt, red chili powder, coriander powder, cumin seeds, garam masala, ginger-garlic paste, bay leaves, cinnamon sticks, black cardamom, and green cardamom. Mix well.
  • Marinate the mixture for at least 1 hour (or preferably overnight in the refrigerator).
In a bowl, combine the goat meat, fried onions, onion oil, saffron milk, turmeric powder, salt, red chili powder, coriander powder, cumin seeds, garam masala, ginger-garlic paste, bay leaves, cinnamon sticks, black cardamom, and green cardamom. Mix well.Marinate the mixture for at least 1 hour (or preferably overnight in the refrigerator).
Marinating the Goat

Step 3. Cooking the Goat Curry

  • Heat 1 cup of desi ghee in a pan. Add 6 cloves and let them crackle.
  • Turn off the gas, add the marinated goat, and stir.
  • Turn the heat back on and fry the goat well.
  • Add the peeled almonds and chili paste (3 tablespoons).
Heat 1 cup of desi ghee in a pan. Add 6 cloves and let them crackle.Turn off the gas, add the marinated goat, and stir.Turn the heat back on and fry the goat well.Add the peeled almonds and chili paste (3 tablespoons).
Cooking the Goat Curry
  • Fry until the goat is nicely browned and shiny.
  • Add 6 cups of water, stir gently, and cover the pan. Stir occasionally.
  • Once cooked, stir in coriander leaves. Cook uncovered until the gravy thickens slightly.
Fry until the goat is nicely browned and shiny.Add 6 cups of water, stir gently, and cover the pan. Stir occasionally.Once cooked, stir in coriander leaves. Cook uncovered until the gravy thickens slightly.
Cooking the Goat Curry

Step 4. Finishing and Serving

  • Turn off the heat and let it rest for 2-4 minutes before serving.

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Adding more saffron enhances the aroma and color.
  • Marinating overnight improves the color and taste.
  • Turn off the gas before adding the marinated goat to prevent fire.

Nutrition

  • Calories: approximately 2800-3200
  • Fat: 200-250g
  • Carbs: 50-70g
  • Protein: 150-180g

FAQs

1. Can I use bone-in or boneless goat meat for this recipe?

Either works! Bone-in goat will yield a richer, more flavorful broth. Boneless is quicker to cook and easier to eat.

2. What can I do if my Goat Reshmi is too thick or too thin?

Too thick? Add a little more cream or water. Too thin? Simmer uncovered for a few minutes to reduce the sauce.


This Goat Reshmi recipe delivers a truly unforgettable culinary experience, showcasing the rich and complex flavors of Indian cuisine. From its silky smooth texture to its perfectly balanced spices, this dish is sure to become a new favorite. Enjoy the fruits of your labor and savor every bite of this delectable masterpiece!