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Mutton Varuval (Malaysian Indian-Style Goat Curry)

Mutton Varuval (Malaysian Indian-Style Goat Curry)

Cost $25, save $30

Source: Recommended by CookPal

  • 150 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Meat

    • 2 pounds goat stew meat, cut into chunks

  • Spices and Seasonings

    • 🧂 2 teaspoons salt, divided
    • 1 teaspoon ground turmeric, divided
    • 🌶 ½ teaspoon ground black pepper
    • 🌿 1 cinnamon stick, broken into pieces
    • 2 whole star anise pods
    • 4 cardamom pods
    • 1 tablespoon fennel seeds
    • ½ teaspoon whole cloves
    • 2 tablespoons curry leaves, divided
    • 1 ½ teaspoons garam masala
    • 1 ½ teaspoons curry powder
    • 1 ½ teaspoons ground paprika

  • Vegetables

    • 🧅 2 small red onions, quartered
    • 🍅 1 small tomato, diced
    • ½ cup chopped fresh cilantro

  • Oils and Pastes

    • 🥥 1 ½ tablespoons coconut oil
    • 🥥 1 teaspoon coconut oil
    • 1 tablespoon ginger-garlic paste

STEPS

1

Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.

2

Place red onions in a blender; grind into a smooth paste.

3

Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds.

4

Add remaining salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.

5

Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes.

6

Add the seasoned goat meat; cook until browned, 6 to 10 minutes.

7

Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.

8

Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute.

9

Add a few cups of the curry from the slow cooker; heat until oil rises to the top.

10

Add remaining curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

NUTRIENTS

Per 1 serving

🔥

206

Calories

  • 27
    Protein
  • 6
    Carbs
  • 8
    Fats

💡 Marinate the goat meat overnight to enhance flavor.Use fresh curry leaves for the best aroma.Serve with warm naan, chapati, or steamed rice for an authentic pairing.