Goat Meat /Mutton Curry with Dill!

Since the time I got heavily addicted to this Asian Cooking Show, "Luke Nguyen’s Greater Mekong" on Gusto Channel, the herb - dill has been ruling over my kitchen. After using dill to flavor Yellow Moong dal (lentils), vegetable stir fries and salads I still had some portion of the bunch left. This time I experimented with red meat.

Mutton or goat meat has a strong taste and needs rich spices to flavor it through. I used my staple Indian spices for goat curry and added a bunch of dill leaves. The lemony flavor of dill leaves and yogurt brightened up the mutton curry with a tangy twist.

We slurped up this delightful mutton dill curry with date rice pilaf and lemon wedges.

  • 1.5 lbs goat leg meat on bones
  • 1 Large onion, finely diced
  • 3-4 large cloves of garlic, grated
  • 1/2 inch ginger, grated
  • 2 green chilies, finely chopped
  • 1 cup yogurt, beat till smooth
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 bay leaf
  • 3 cloves
  • 4 peppercorns
  • 1 cup  dill leaves, washed and chopped finely
  • zest of 1 lemon
  • Lemon wedges for serving
  • 2 tbsp oil
  • salt to taste

  1. In a large saucepan/pressure cooker, heat the oil to medium.
  2. Add in the bay leaf, cloves and peppercorns and let them sizzle for 20-30 secs.
  3. Add the onions and saute till pink.
  4. Now add in the grated ginger and garlic and green chilies saute further.
  5. Drop in the mutton pieces and saute till light brown.
  6. Add all the spice powders - turmeric, red chili, cumin and coriander with the yogurt and lemon zest and saute for 5-7 minutes.
  7. Add in the dill leaves and salt and saute nicely.
  8. Add about a cup of water and cook till the meat is done.
  9. The amount of water will vary according to the gravy required.
  10. Serve hot with date rice pilaf and lemon wedges

Date Rice Pilaf


  • 1/4 cup sliced onions
  • 1/4 cup sliced dates 
  • 1 bay leaf
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup basmati rice
  • 2 cups water

    1. Wash the rice well in few changes of water. Drain and keep aside.
    2. Heat olive oil to medium in a saucepan.
    3. Add sliced onions and bay leaf, saute till pink
    4. Add sliced dates, salt and pepper
    5. Add rice and water and cover the pan.
    6. Reduce heat and cook till all the water has been absorbed.


    Popular posts from this blog

    Gluten Free Upma

    Gluten Free Chapati/Sorghum Flatbread

    Chicken Kheema