From Somebody Feed Phil · 2018- · Reconstructed
Mumbai Goat Stew
Serve when
Ladle it out the moment the goat pulls easily from the bone — that's the whole test.
In the series
Season 7
- S7E1 · ~00:10:00 Dishoom founder Kavi Thakrar takes Phil to Surti Handi on Mohammed Ali Road for a rich, slow-cooked goat stew, part of a street-food crawl through the neighborhood
In the series
Kavi Thakrar, who founded the Dishoom restaurant chain in London, takes Phil through Mohammed Ali Road specifically because it's the kind of dense, layered street food crawl a local needs to guide a visitor through — the goat stew is one stop among many, but the kind of dish that rewards the whole afternoon of walking it took to find it.
Ingredients
Method
- Heat the ghee in a heavy pot and fry the onions until deeply golden brown — this takes real patience, 20 to 25 minutes, and is the base of the whole dish's flavor.
- Add the ginger-garlic paste and cook a minute, then add the tomato puree, chili powder, turmeric, coriander, and salt, and cook until the fat separates from the masala.
- Add the goat pieces and sear them in the masala for 5 to 8 minutes so they take on color and flavor.
- Add the water or stock, bring to a simmer, cover, and cook low and slow until the goat is completely tender and pulling from the bone, 2 1/2 to 3 hours, checking the liquid level occasionally.
- Stir in the garam masala in the last 10 minutes. Finish with cilantro and serve with naan or rice for scooping up the sauce.
Substitutions
- Goat meat: Bone-in lamb shoulder is the closest and most widely available substitute, cooked the same way.
- Kashmiri chili powder: Regular paprika mixed with a small pinch of cayenne gives a similar deep red color without overwhelming heat.
Beyond the recipe
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