Goat Head Curry

Goat Head Curry: We have prepared the meat in the slow cooker. This method of preparation takes “a little longer”, of course, but it has the advantage that the meat becomes tender, juicy and aromatic.
Alternatively, if it “has to go faster”, you can also prepare it in a casserole.

In the original, this dish is called “Dahi Haaleko Boka-Khasi ko Maasu” … because we preferred to choose a German name


  • 650 g goat neck
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 2 onions, we: winter onion ‘Senshyu Yellow’
  • 2 bottle tomatoes, we: Ranger
  • 200 g yogurt, natural, 3.5% fat
  • 6 cloves of garlic
  • 2 red hot peppers; we: Fireflame
  • 2 cm fresh ginger, thumb thick
  • 1/4 tsp coriander, ground
  • 1/2 tsp cayenne pepper
  • 4 green cardamom capsules
  • 1/2 tsp cumin, ground
  • 1 pinch of nutmeg, freshly grated
  • 1/2 stick of cinnamon
  • 1 bay leaf
  • 3 cloves
  • Pepper, freshly ground
  • 100 ml of water

Preparation Of Goat Head Curry:

Sprinkle the goat neck with salt and turmeric, add the yogurt and rub/massage the neck with this mixture; Let rest for 30 minutes.

Cut the onions into large slices.
Halve tomatoes, remove stalks, roughly dice.
Finely dice the garlic and crush with a little salt to a fine paste.
Finely dice the ginger.
Halve hot peppers, remove seeds and partitions.

Put the marinated goat neck and all other ingredients in the slow cooker and cook for 7 hours at the lowest setting (“low”).

Alternatively: put everything in the casserole, put the lid on and bake in the preheated oven at 180 degrees for 2 hours.

Take the goat neck out of the pot and let it cool down a bit.

In the meantime, pass the sauce through a hair strainer and put it back in the pot; keep warm.

Detach the meat from the bone and cut / cut into bite-size pieces.
Put the meat back in the sauce, heat everything briefly again.

Taste and serve.

This goes with normal long grain rice.

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