Indian Goat Curry

It’s that time of the year again. Christmas is around the corner!

All around the world, people observe the festive season by giving, sharing, vacationing, shopping and feasting. Let’s talk feasting.

If there is one time the population of goats drastically declines in Kenya, it’s during Christmas. That we love our mbuzi is not debatable.

This year, why not add a touch of Indian to your mbuzi to give some variety?



1 kg Goat Pieces

½  Cup Olivia® Olive Oil

2 Cloves

½ kg. Yellow Onion

1 Tbsp. Fresh Ginger

2 Tbsp. Fresh Garlic

1 Tbsp. Fresh Chili

1 Cup Canned Tomato Sauce

1 Tbsp. Salt

½  Tbsp. Turmeric Powder

½  Tbsp. Chili Powder

½  Tbsp. Coriander Powder

1 Tsp. Garam Masala Powder

1 Tsp. Paprika Powder

Fresh Coriander Leaves

5 Cups Water



  1. Heat oil in sufuria. Add cumin, cardamom, cloves, and bay leaves and let it sauté for 1 minute
  2. Add finely chopped onion and let it sit until the onion turns light brown.
  3. Add ginger garlic, chili paste and cook for 5 minutes.
  4. Add mbuzi and cook for 15 minutes
  5. Add salt, paprika, turmeric, chili and coriander powders
  6. Stir and add tomato sauce.
  7. Cook for 5 minutes..
  8. Add 5 cups of water and stir.
  9. Cook for another 5 minutes, add 2 cups of water and stir.
  10. Pour the masala into a pressure cooker and cook for 5 whistles
  11. Let it Simmer for 10 minutes.Add garam masala and freshly chopped coriander leaves.


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