This is my own version of the goat curry. Therefore, it is ‘Singaporean-ized’. It is simple, and as my family members want the goat meat to be extra soft and succulent, I cooked it with a pressure cooker and longer than usual.

For goat curries, always use the bones as it adds flavour. I added potatoes, and this is the Singaporean part, when it is about 10 minutes from finishing. The other Singaporean part is the coconut in the curry.

This is a flavoursome and wonderful curry. My parents always like mutton curry. This is the closest and healthier alternative. Really enjoyed!

Goat Curry

Goat Curry


1 kg goat pieces about 8 cm (I used shoulder)

1 big onion sliced thinly

5 cloves of garlic (chopped)

1 knob of ginger (grated finely)

1/4 cup of ghee

3 Tbsp chilli powder (as much as required)

2 cardamon pods

1 Tbsp ground turmeric

1 tsp cumin seeds

1 tsp ground coriander

1 tsp mustard seeds

2 cloves

1 tsp ground nutmeg


  1. In a pressure cooker, heat up the ghee.
  2. Add all the spices and fry until the mustard and cumin seeds pop.
  3. Add the onion, garlic and ginger and fry till the onions have turned yellow.
  4. Add the goat pieces.
  5. Add enough water to just cover half the height of the goat pieces.
  6. Cover the pressure cooker and cook for 20 minutes if goat is at room temperature. I cooked from frozen, so it took 45 minutes.
  7. Adjust seasoning and heat with chilli powder.
  8. Separate the goat pieces from the curry, and grind the curry into a smooth psate.
  9. Serve with nasi bryani, pilaf, french loaves and plain rice. Better eaten the next day.