For a deeper, richer flavor, marinate the goat meat overnight in the spice mixture before cooking. If you don't have a slow cooker, you can simmer the curry in a Dutch oven on the stovetop over low heat for 2-3 hours, or until the meat is tender. Adjust the amount of chili powder to your preference for spiciness. Serve with basmati rice, naan bread, or roti for a complete and satisfying meal.
Mutton Varuval (Malaysian Indian-Style Goat Curry)
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PREP TIME30 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME3 hrs
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SERVING6 People
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VIEWS12
Transport your taste buds to the vibrant streets of Malaysia with this intensely flavorful Mutton Varuval. A celebration of aromatic spices and tender goat, simmered to perfection in a rich, tantalizing curry.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol71 mg
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Fiber2 g
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Protein27 g
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Saturated Fat5 g
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Sodium949 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the goat meat with 1 teaspoon of salt, 1/2 teaspoon of turmeric, and black pepper. (Prep time: 5 minutes)
02
StepPlace the quartered red onions in a blender and grind into a smooth paste. (Prep time: 5 minutes)
03
StepHeat 1 1/2 tablespoons of coconut oil in a Dutch oven over medium heat. Add the cinnamon stick, star anise, and cardamom pods; cook until aromatic (about 30 seconds). Add the fennel seeds and cloves; cook and stir for another 30 seconds. Add the remaining 1 teaspoon of salt and 1 tablespoon of curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir the curry mixture for 5 minutes; add the ginger-garlic paste and continue cooking until the flavors meld (about 10 minutes).
04
StepStir the diced tomato into the curry mixture. Cook and stir until the tomato is mushy (about 4 minutes). Add the seasoned goat meat; cook until browned (6 to 10 minutes). Transfer the goat curry to a slow cooker; cook on High until the meat is tender (2 to 3 hours).
05
StepHeat 1 teaspoon of coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon of turmeric, garam masala, curry powder, and paprika until aromatic (about 1 minute). Add a few cups of the curry from the slow cooker; heat until the oil rises to the top. Add the remaining 1 tablespoon of curry leaves and cilantro; cook until the gravy thickens (3 to 5 minutes). Pour back into the slow cooker and blend well.
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Please Rate
Joey Weissnat
Jun 22, 2025Absolutely delicious! The aroma filled my kitchen, and the taste was incredible. Will definitely make this again.
Clair Predovic
Jun 19, 2025I've tried many curry recipes, but this one is by far the best. The instructions were clear, and the result was restaurant-quality.
Eugene Macgyver
Jun 7, 2025The goat was so tender, and the flavors were perfectly balanced. My family loved it!