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Aki's Railway Goat Curry

Taste the award-winning flavours of Kumar Mahadevan's signature curry dish.


  • Sunflower Oil 100 ml

  • Garam Masala Whole

  • Bay Leaf 3

  • Cinnamon 1 inch

  • Green Cardamom 6 pods

  • Clove 9

  • Mace Threads/Powder 1 tsp

  • Spanish Onion 2

  • Ginger Paste 1½ tbsp

  • Garlic Paste ½ tbsp

  • Tomato 3

  • Turmeric ½ tsp

  • Chilli Powder 1 tsp

  • Coriander Powder 1 tbsp

  • Goat Meat with bone 1½ Kg

  • Fresh coriander leaves 5 sprigs


  • 1.

    Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.

  • 2.

    Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.

  • 3.

    Add the garlic paste first and cook for a minute

  • 4.

    Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.

  • 5.

    Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.

  • 6.

    Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.

  • 7.

    Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.

  • 8.

    Sprinkle with fresh coriander leaves for garnish before serving.


A slow cooking process will ensure tender cooked meat.

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Posted by Report
its a real mouth watering dish.