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Mutton Varuval (Malaysian Indian-Style Goat Curry)
Mutton Varuval (Malaysian Indian-Style Goat Curry)
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Impress at Diwali with a fusion goat curry bursting with Malaysian and Indian spices.
Ingredients:
  • 4 cardamom pods
  • 2 pounds goat stew meat, cut into chunks
  • 2 teaspoons salt, divided
  • 1 teaspoon ground turmeric, divided
  • 0.5 teaspoon ground black pepper
  • 2 small red onions, quartered
  • 1.5 tablespoons coconut oil
  • 1 cinnamon stick, broken into pieces
  • 2 whole star anise pods
  • 1 tablespoon fennel seeds
  • 0.5 teaspoon whole cloves
  • 2 tablespoons curry leaves, divided
  • 1 tablespoon ginger-garlic paste
  • 1 small tomato, diced
  • 1 teaspoon coconut oil
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons curry powder
  • 1.5 teaspoons ground paprika
  • 0.5 cup chopped fresh cilantro
Instructions:
  • Season the goat meat generously with 1 teaspoon of salt, 1/2 teaspoon of turmeric, and black pepper to taste.
  • Blend the red onions into a smooth paste using a blender.
  • In a Dutch oven over medium heat, melt 1 1/2 tablespoons of coconut oil. Add cinnamon stick, star anise, and cardamom pods; cook until fragrant for around 30 seconds. Stir in fennel and cloves; cook for another 30 seconds. Sprinkle in 1 teaspoon of salt and add 1 tablespoon of curry leaves, then mix in the onion paste. Turn up the heat to medium-high. Stir and cook the curry mixture for 5 minutes; then add the ginger-garlic paste and continue cooking for about 10 minutes until the flavors blend.
  • Fold the diced tomato into the curry mixture and cook until softened, around 4 minutes. Introduce the seasoned goat meat and cook until golden brown, for about 6 to 10 minutes. Transfer the goat curry to a slow cooker and set it to High, allowing it to cook until the meat is tender, approximately 2 to 3 hours.
  • In a saucepan over medium heat, warm up 1 teaspoon coconut oil. Saute 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until fragrant, for about 1 minute. Pour in a few cups of curry from the slow cooker and simmer until oil floats to the surface. Stir in 1 tablespoon curry leaves and cilantro, cooking until the sauce thickens, which should take around 3 to 5 minutes. Return the mixture to the slow cooker, mix thoroughly, and serve.

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