Mutton Varuval (Malaysian Indian-Style Goat Curry)

4.8
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This recipe is the star dish every Diwali at my Indian relative's home in Malaysia. I had to beg my husband's aunt to give up her secret recipe so we could make it for our wedding. Serve over rice or with Indian breads such as naan or chapati.

Submitted by Lydia Parison
Updated on July 21, 2024
Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 pounds goat stew meat, cut into chunks

  • 2 teaspoons salt, divided

  • 1 teaspoon ground turmeric, divided

  • ½ teaspoon ground black pepper

  • 2 small red onions, quartered

  • 1 ½ tablespoons coconut oil

  • 1 cinnamon stick, broken into pieces

  • 2 whole star anise pods

  • 4 cardamom pods

  • 1 tablespoon fennel seeds

  • ½ teaspoon whole cloves

  • 2 tablespoons curry leaves, divided

  • 1 tablespoon ginger-garlic paste

  • 1 small tomato, diced

  • 1 teaspoon coconut oil

  • 1 ½ teaspoons garam masala

  • 1 ½ teaspoons curry powder

  • 1 ½ teaspoons ground paprika

  • ½ cup chopped fresh cilantro

Directions

  1. Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.

  2. Place red onions in a blender; grind into a smooth paste.

  3. Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.

  4. Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.

  5. Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon 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 oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

Cook’s Note

Indian Malaysians have their own unique cuisine, which combines the flavors of Malaysian cooking into more typically Indian dishes. This spicy, flavorful, tender goat dish is going to wow you with its complex balance of flavors. Although this is called goat curry, don't expect a typical "curry" flavor. In India, the term curry simply refers to any stew-like dish, with any combination of spices.

This dish can also be simmered on the stovetop instead of in a slow cooker.

Nutrition Facts (per serving)

206 Calories
8g Fat
6g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 206
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 71mg 24%
Sodium 949mg 41%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 27g 53%
Vitamin C 6mg 7%
Calcium 63mg 5%
Iron 5mg 27%
Potassium 543mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.