3.3/5 rating (41 votes)

White Goat Curry

  • Heat Mild
  • Serves 4
  • Prep 10 mins
  • Cook 50 mins
White Goat Curry

Hari says

This white curry is mild and fragrant in flavour and reminiscent of a korma but without the decadence. The key aromatic is the bitter sweetness of cardamon with a very gentle smoothness which comes from the combination of almonds and poppy seeds. The meat is cooked separately with onions until its tender and the onions have melted away into the juices. The spiced sauce is then added to create a wonderful dish. 

Goat meat is very lean and used a great deal in India but if you would prefer this works just as well with lamb shoulder.

  • Ingredients
  • Method

Spiced Sauce

  • 4 onions, roughly chopped
  • 2 blades of mace
  • 5 cardamom, whole
  • 4 cloves
  • 1 tsp black cumin seeds
  • 2 bay leaves
  • 50g poppy seeds
  • 300g almond flakes
  • ¼tsp turmeric
  • 3 green chillies, whole


  • 1tbsp vegetable oil
  • 4 cardamom
  • 7cm stick cassia
  • 4 onions, sliced
  • 900g goat or lamb shoulder
  • 1 green chilli, chopped
  • 1 tsp salt



Spiced Sauce

  1. Add all the ingredients for the sauce into a pan and cover with water
  2. Bring this to the boil and leave it to simmer for about 40 minutes until everything has cooked and become soft.
  3. Leave to cool for a while then blend in a liquidiser until smooth. This may take a while to go completely smooth. (The smoother it is the better the final dish will be).


  1. Meanwhile, in a second pan add 1 tbsp oil and leave to heat.
  2. Add the cardamom and cassia bark for about 30 seconds then add the meat.
  3. Stir and add the salt, put the lid on the pan and leave to cook for about 30 minutes on a low heat.
  4. Add the sliced onions and chilli and sauté then replace the lid for another 20 minutes.
  5. Once the meat is almost cooked through turn the heat up and fry so that the onions start to break down and melt into a sauce.
  6. Remove the cassia bark and discard.
  7. Pour in the spiced sauce and stir to coat the meat. Leave on a gentle heat for another 10-20 minutes or until the meat is tender and cooked through.

Useful equipment

Go to the shop

This goes well with

You may also like to try

Share this

“ Thank you for printing this recipe for my delicious White Goat Curry ”


Comments (2)

  • Kieran Flynn

    Kieran Flynn

    30 January 2021 at 19:17 |
    There is something wrong with the white goat curry page. The ingredients are under the method tab. And under the ingredients tab there is nothing!


    • Hari Ghotra

      Hari Ghotra

      04 February 2021 at 19:51 |
      You need to click on the method tab for it to show up


Leave a comment

You are commenting as guest.

By providing your email address you are allowing Hari Ghotra LTD to send you email communications in accordance with our Privacy Policy and Terms and Conditions.

“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra