Bachelor Bihari Cooking Mutton Recipe

Ingredients

• 1 kg Goat Meat (bone‑in, cut into 2‑inch pieces) (Trim excess fat; pat dry)
• 2 large Onion (Finely sliced)
• 2 medium Tomato (Pureed or finely chopped)
• 30 g Fresh Coriander (cilantro) (Leaves chopped, stems saved for stock)
• 2 tablespoons Garlic‑Ginger Paste (Equal parts garlic and ginger, blended)
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Red Chili Powder (Adjust to heat preference)
• 2 teaspoons Coriander Powder
• 1 teaspoon Cumin Seeds (To temper)
• 1 teaspoon Garam Masala (Add at end of cooking)
• 4 tablespoons Vegetable Oil (Neutral oil with high smoke point)
• to taste Salt
• 2 cups Water (Adjust for desired thickness)

Instructions

1. Prepare the Goat Meat

   Rinse the goat pieces under cold water, pat dry with paper towels, and set aside in a bowl.

   Time: PT5M

2. Marinate (optional but recommended)

   Mix the meat with 1 tsp turmeric, 1 tsp salt, and 1 tbsp garlic‑ginger paste. Let it rest for 15 minutes.

   Time: PT15M

3. Sauté Whole Spices

   Heat oil in the pot over medium heat (≈180°C). Add cumin seeds and let them sizzle for 30 seconds.

   Time: PT2M

   Temperature: 180°C

4. Cook Onions

   Add sliced onions to the pot and sauté, stirring occasionally, until golden brown (about 10 minutes).

   Time: PT10M

   Temperature: 180°C

5. Add Garlic‑Ginger Paste & Ground Spices

   Stir in the remaining garlic‑ginger paste, chili powder, coriander powder, and a pinch of salt. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: 180°C

6. Brown the Goat Meat

   Add the marinated goat pieces to the pot. Increase heat to medium‑high and sear each side for about 5 minutes until a deep brown crust forms.

   Time: PT10M

   Temperature: 190°C

7. Add Tomatoes

   Stir in the chopped/pureed tomatoes, scraping the browned bits from the bottom. Cook for 5 minutes until the tomato mixture thickens.

   Time: PT5M

   Temperature: 180°C

8. Simmer the Curry

   Pour in 2 cups water, bring to a gentle boil, then reduce heat to low, cover, and let simmer for 1 hour 15 minutes, or until the meat is tender.

   Time: PT1H15M

   Temperature: Low simmer

9. Finish with Garam Masala & Fresh Coriander

   Stir in garam masala and chopped fresh coriander. Cook uncovered for another 5 minutes.

   Time: PT5M

   Temperature: Low simmer

10. Taste and Adjust Seasoning

    Check salt and spice levels; add more salt or chili if desired. Turn off heat.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

12 g

Fat

36 g

Fiber

3 g

Ingredient Substitutions

• Instead of Goat Meat (bone‑in, cut into 2‑inch pieces): Lamb shoulder, Beef chuck
• Instead of Onion: Shallots
• Instead of Tomato: Canned crushed tomatoes
• Instead of Fresh Coriander (cilantro): Cilantro stems, Parsley (different flavor)
• Instead of Garlic‑Ginger Paste: Minced garlic and ginger separately
• Instead of Red Chili Powder: Paprika + cayenne
• Instead of Cumin Seeds: Ground cumin
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Heavy‑Bottomed Pot or Dutch Oven
• Sharp Chef’s Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Lid for Pot

Critical Steps — Do Not Skip

• Dry the goat meat before browning
• Achieve a deep brown crust on the meat
• Sauté onions until golden brown
• Simmer long enough for meat to become tender

Chef Tips from the Video

• Sear the meat in batches to avoid steaming.
• Save the onion‑garlic‑ginger paste for other curries; it stores well in the fridge for a week.
• Use a pressure cooker to cut the simmering time in half without losing flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat overnight for deeper flavor.
• The curry improves after refrigeration; reheat gently before serving.
• Portion and freeze the cooked curry for quick meals.

Frequently Asked Questions