I probably don’t even have to mention that this baby goat leg meat Khorma is the embodiment of a must-have ‘Dawat’ dish, especially for Hyderabadis. It is rich, creamy, luscious, smooth and the meat is so tender and filled with fall off the bone goodness. Whether it is served with plain Basmati rice, Parathey, Naan or even Bagarey Chawal, it complements all these items perfectly.
The story behind this outstanding Goat Khorma is actually quite hilarious. My father has been asking me for a while now to make him this dish. As he knows how much I dislike going to the Desi meat store myself, he came with me last week and we bought the specific meat type and cut required for this recipe. A few days ago when I was at my mom’s place, he reminded me and said “So when are you bringing me my promised Khorma?” So I replied, “This Sunday, and it is Father’s Day so that will be a part of your gift.” The conversation that followed (of course in Hyderabadi Urdu) was too funny. It went something like this:
Abu-“Tho acha sa Khorma banawon lekin us mein namak aur mirchi bilkul kum dalna.” Me-“Theek hai, aur?” Abu-“Aur zyada thick nahi bana na, aur zyada masala nahin dalna.” Me-“Theek hai. Kya aloo dalna?” Abu-“Hau, aloo dalo magar zyada math dalo.” Me-“Kya kajoo or badam dalna?” Abu-“Hau, dalo magar zyada math dalo.” Me-“Abu aap khud kyun nahi bana lethe, and I will just watch you make it.” Abu-“Nai, nai, tum he banawon magar jaise mein bolra, vaise he banawon.”
Now someone who speaks Urdu and specifically, Hyderabadi Urdu, can appreciate the comical nature of that conversation. Basically, my dear dad was giving me very specific instructions on how to execute his requested Khorma dish. After I meticulously prepared and packed the Khorma, with the sensational aroma infusing my entire house, and then brought it over to my dad’s place, and once Abu had a taste, he said it is exactly how he wanted it and per his guidelines. I was delighted to hear that! Happy Father’s Day to my dearest Abu.
Goat Khorma
Ingredients
- 2 lbs baby goat leg meat *cut into small pieces
- 3 small yellow onions *sliced and deep fried until golden brown
- ½ red onion *thinly sliced
- 2 tsp fresh garlic paste
- 2 tsp fresh ginger paste
- 1 tsp papaya paste
- 3 tsp garam masala powder *I use Rajah brand
- 1 tsp coriander powder *coarsely ground
- ½ tsp cumin powder
- 1 tsp Kashmiri Lal Mirch
- ½ tsp turmeric powder
- 1½ tsp Kosher salt *or to taste
- 3 tbsp lemon juice *freshly squeezed
- 8-10 almonds *roasted
- 10-12 cashews *roasted
- 1 blade mace *Javatri
- ½ piece star anise
- ½ cinnamon stick
- 1 bay leaf
- 3 cardamom pods
- 2 cloves
- 1¼ cup yogurt
- ¼ tsp saffron threads *crushed
- ¼ cup coriander leaves *freshly chopped
- ¾ cup water
- 4-5 small baby potatoes *boiled until fork tender and peeled
- *Canola oil *as needed
Instructions
- Remove/cut off any excess fat on baby goat leg meat pieces and discard. I usually have one baby goat leg cut into small-sized pieces by the butcher and then I choose the best, meatiest pieces for this Khorma recipe*(I remove all large bones or pieces of meat with too much fat and I freeze those pieces for other dishes such as 'Daalcha'). Rinse and remove all excess water from meat and place in a large mixing bowl.
- To the rinsed and drained baby goat leg meat pieces, add ginger, garlic and papaya pastes, 1 tsp Kashmiri Lal Mirch, ½ turmeric powder, 1½ tsp garam masala powder, 1 tsp coriander powder, ½ tsp cumin powder, Kosher salt and 3 tbsp freshly squeezed lemon juice. Mix all spices and ingredients into meat pieces *(I wear cooking gloves and massage all ingredients very well). Cover with saran wrap and place marinated meat in fridge. Marinate for at least 1 hour.
- While meat is marinating, deep fry the sliced yellow onions in Canola oil until golden brown and crispy. *I fry the onions in a large wok, on medium high heat, in two batches, stirring as needed. Once fried, I place the onions on a paper towel lined sheet to remove all excess oil and let cool. I also use a fork to gently separate/toss the fried onions a few times. This makes them super crispy! Keep this oil in wok to the side as this is the oil we will use for the remaining recipe. Remove marinated meat from fridge.
- In a Dutch oven, add 4 tbsp of the Canola oil that the onions were fried in. Heat oil on medium high heat. Once oil is hot, turn heat to medium and add the thinly sliced red onions. Saute for 7-10 minutes until onions change color to a light golden. Then add the whole spices (cinnamon stick, bay leaf, cardamom pods, cloves, mace and star anise.) Genly stir and saute for 3-4 minutes. Now add the marinated meat to the whole spices, increase heat to medium high, mix well and cook for 5-7 minutes until meat changes color. Now cover pot, turn heat to medium and cook for 10 minutes. Now stir meat, turn heat to low and simmer for an additional 45 minutes.
- Boil baby potatoes until fork tender. Let cool. Peel and set aside.
- While meat is simmering, dry roast the almonds and cashews. *I do not peel the almonds. Now in a processor set with a blade, grind half of the fried onions + roasted nuts to a fine paste. *You may add 1-2 tsp water as needed. Then add 1¼ cup yogurt to the paste and ¾ cup water and blend to a smooth mixture. *The amount of water you will add at this point really depends on the final consistency of the Khorma that you desire. Once meat has simmered and is tender and cooked through, add this mixture to the meat. Turn heat to medium high and bring gravy to a boil. Once boil is reached, add 1½ tsp garam masala powder, remaining half of the fried onions *(I crush the remaining fried onions with my hands before adding) and mix well. Finally, add the boiled potatoes, crushed saffron threads and ¼ cup of the fried onion Canola oil and gently stir to combine. Mix well and continue to cook on medium heat for an additional 7-10 minutes. *I carefully remove the whole spices at this point (at least the ones that rise to the top!). Once oil separates, turn heat off, add freshly chopped coriander leaves. Cover pot and let rest for 10-12 minutes.
- Divinely succulent Goat Khorma is now ready to serve! Tastes amazing with plain basmati rice, tempered basmati rice ('Bagarey Chawal'), or even naan. Enjoy! Nosh Farma'aiye.