Goat Khorma
This recipe is traditionally Hyderabadi, unique and luscious. Of course there are numerous methods to make Khorma and this is just one presentation. Tender pieces of baby goat leg meat marinated in garam masala, lemon juice, fresh ginger and garlic paste and then simmered in a gravy accented with whole spices including cinnamon, star anise, cardamom pods, cloves and mace. And wait, that's not all! To add a further nutty depth to this Khorma, I add ground roasted almonds and cashews. Oh and also a sprinkle of some Saffron! Khorma like you have never tasted before. A fantastic dish for any 'Dawat' menu!
Servings: 6
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.