Cooking Indian food, especially curries, had always been quite intimidating for me. The lengthy list of spices required was often off putting for me. I’m not sure how many times have I searched for a curry recipe before thinking to myself ‘okay this is an adventure for another day’. Indian curries has always been a household favorite when it came to a week night take away. The celebration of spices, the big flavours and often the chilies that set our mouths on fire would leave us wanting more. Curry is definitely the power house of flavour. Accompanied by simple Basmati rice or garlic naan makes one satisfying meal that always have us hanging out for the left overs the next day. It’s safe to say, curries that pack a punch of flavour has always been one of our family’s favourite meals.
Unfortunately, take away Indian curries tend to be heavier on the salt. After embarking on a low sodium diet, I had to cut take out curries out of my life. Until, I finally decided to give cooking Tikka Masala a go. I simply missed it too much. To my surprise. It is actually really simple. The recipe itself is so versatile. You can even use any protein you fancy. I have tried the base recipe with Goat, Lamb, Chicken and Paneer. Each delicious in their own right. I’ve chosen to share the Goat Tikka Masala simply because of the flavour of the end product. I live a few blocks away from Preston market which has an amazing selection of butchers and meat. Some butchers sell already cut up goat curry pieces with bone. I usually ask my local butcher for a cut of a lamb leg. They will cut the leg up for you into small curry size pieces. This way, you can chose if you’d like your cut with more meat or a good balance of meat and bone. The bones definitely give the curry more flavour as it cooks into your curry. If you can find goat at your local butchers, I highly encourage you to give it try. On a side note, it is also cheaper the lamb usually, and oh so flavour-full.
I do suggest using a pressure cooker if you have one. It cuts down the cooking time greatly. Let’s face it, we all have busy lives and convenience is king. However, you can definitely make this Tikka Masala using the normal stove top method. Just scroll down to the bottom for further instructions on stove top method.
Another little tip to speeding this recipe up even further is to pre- mix the spices. I have this Tikka Masala spice already made up in a jar for convenience. When it came to making the dish, I just simply scoop 8 teaspoons of the Tikka Masala spice mix in.
- 10 tsp garam masala
- 10 tsp curry powder
- 10 tsp ground cumin
- 5 tsp turmeric
- 5 tsp ground coriander
Even without the addition of salt, this recipe is by no means lacking in flavour. The abundance of spices along with the tender, melt in your mouth goat meat is a winner at dinner every time. You can adjust the spice level to suit your own taste. I usually complete the dish and portion some curry to set aside for my little girl, then add the chili powder on top. This Tikka Masala can simply be enjoyed with some basmati rice or with some home made low salt garlic Naan bread. This Tikka Masala taste even better the following day after the spices have had time to really intensify.
Goat Tikka Masala
Equipment
- Pressure cooker
Ingredients
- 1 kg Goat leg with bone – ask butcher to cut into pieces
- 2 Tbsp Butter
- 2 Tbsp Olive oil
- 1 Onions-large or 2 small (finely diced)
- 1 tbs Ginger -minced
- 5 cloves Garlic- finely chopped
- 2 tsp Garam masala
- 2 tsp Curry powder
- 2 tsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Ground coriander
- ½ tsp Chili powder adjust to taste
- 1 tsp Brown sugar
- 1 Can of low salt tomato puree or diced tomato
- 1 cup of water
- 1 cup cream
- Optional: 2 medium sized potatoes – cut into 3 cm cubes
- 1 small bunch of fresh coriander for garnish
Instructions
- Turn on pressure cooker function “sauté/brown”. Heat oil, then add goat pieces to brown, working in batches to ensure nice browning of the meat.
- Remove the browned goat pieces from cooker and add butter. On medium-high heat, sauté the onions until translucent. Add ginger and garlic. Cook for further 2 minutes.
- Return browned goat pieces to the cooker. Add all spices, sugar and chilli powder (optional, can add at the end) into the pot and mix well. Cook for further 2 minutes until fragrant.
- Pour in 1 cup of water and tomato puree into the cooker.
- Change pressure cooker setting to manual/high pressure. Ensure pressure release valve is closed. Set cooking time for 40 minutes. Allow natural pressure release for 10 minutes after the cooking program has concluded.
- Open lid after pressure released, stir through cream. Add small diced potatoes if using. Cook on Boil function for further 20 minutes. This time will thicken and reduce the sauce.
- Garnish with fresh coriander. Serve with basmati rice or naan bread.
Notes
- Heat oil in a deep pan, then add goat pieces to brown, working in batches to ensure even browning of the meat.
- Set aside the browned goat pieces from the pan. Using the same pan add butter, sauté the onions until translucent on medium-high heat. Add ginger and garlic. Cook for further 2 minutes. Ensure the garlic and ginger don’t burn
- Return browned goat pieces to the pan. Add in all spices, sugar and chilli (or at the end), mix well. Cook for further 2 minutes until fragrant.
- Pour 1 cup of water, cream, and tomato puree into the pan.
- Bring all ingredients to a boil, then reduce heat, cover with lid, and simmer the curry for 2.5 hours until goat pieces become tender. Add potatoes and cook for a further 30minute.
- Serve over basmati rice and garnish with fresh coriander.
