Goat Curry with Cardamoms and Spinach”Elaichi Mutton”

Goat Curry “Elaichi Mutton”

Yeah, I am back from my awesome trip to New York. I was on spring break with my daughter, it was a very relaxing holiday thanks to my lovely family and friends.This trip was all about just hanging out at home and chilling with family. We did not go out much, ordered in a lot from my favorite Malaysian restaurant “Penang”. I have eaten roti-canai for the whole year! We did visit an Indian restaurant “Amiya” for their lunch buffet in New Port, NJ. The kebabs were outstanding. So while I was away being treated to this fantastic food, hubby was at home eating Subway and hot dogs. So as soon as I got back, I made a trip to the local Indian grocery store and made a special dinner last night. Goat curry with spinach and green cardamoms.

Elaichi means cardamoms and mutton is goat meat. The dish gets it’s name because of the generous use of green cardamoms which also helps to flavor the meat.  In fact when you cook this dish, your house is sure to smell great! You can substitute chicken instead of the goat or lamb meat. A healthier and tasty option.

In addition to the green cardamoms, another key ingredient is spinach making it a complete meal when served with white basmati rice. Few and simple ingredients makes this dish shine at the table.

The only effort involved in this dish is to wait patiently for the goat meat to cook.


  • 2 pounds goat meat
  • 15 green cardamom pods
  • 2 cloves
  • 6 whole black peppercorns
  • 1 small piece cinnamon stick
  • 2 cups chopped spinach
  • 1/2 cup chopped onion
  • 2 1/4 cups tomato puree (approximately 2 medium sized tomatoes pureed)
  • 1 1/2 teaspoon ginger paste ( I like to grate a piece of  fresh, peeled ginger on  microplane zester)
  • 2 green chillies chopped fine
  • 6 tablespoons oil
  • salt to taste
Wash the meat and keep aside. Wash, clean and chop the spinach and keep aside.
Put the green cardamoms, peppercorns, cloves and cinnamon stick in a mortar pestle and crush the spices.
Heat oil on medium high in a vessel. When the oil is reasonably hot, lower the heat and throw in the crushed spices and quickly cover it with a lid for a minute.  The aroma of the spices will get in to the vessel.
Put the meat in and cover again for 2 minutes, keeping the flame on medium low. ( You do not want the spices or meat to burn).
Uncover and start frying the meat which will give off some water. The flame can be on medium high now. Add salt to taste, making sure the meat is seasoned well.
Add ginger, chillies and onions and continue frying the meat. Then add spinach and fry for another 5 minutes.
Add the tomatoes last and fry for 10 minutes. Add 1/2 cup hot water, cover and cook. After 10 minutes reduce it to medium-low heat and cook for 1 1/2 hour or until the meat is cooked (this will depend on how tender the meat is) or simply pressure cook for 20 to 25 minutes.
If using chicken, it will cook in 20- 25 minutes on medium high heat.
Serve hot with rice or Indian bread “chappati”.
Option: If you like the gravy to be thicker, add 1 tablespoon of wheat flour (chappati aata) mixed with water and add to the gravy and cook for 5 minutes after the meat is cooked.
I am sending this recipe for an event called Indian Food Palooza.


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