Fiji Goat Curry (Bakra ke Tarkari): Slow-Cooked Indo-Fijian Recipe
, by Domalco, 3 min reading time
Tender, slow-cooked bakra ke tarkari (goat curry), the centrepiece of Fiji weddings and big family functions. Includes pot and pressure-cooker methods.
Photo: Rimsha Noor / Unsplash
No Fiji Indian wedding or big bhoj (feast) is complete without bakra ke tarkari (goat curry). Bone-in goat is marinated, browned in a hot kuro (pot) and then cooked slowly until it falls off the bone in a thick, dark jhor (gravy). It takes time, but it's worth every minute.
Fiji Hindi words in this recipe
- bakra (goat)
- tarkari (curry)
- jhor (gravy)
- bhoj (feast)
- bhuno (to fry spices and meat until the oil separates)
- masala (curry powder / spice mix)
- garam masala (warming spice blend)
- kuro or handi (cooking pot)
Ingredients
Serves 6–8 · Prep 20 min + 1 hour marinating · Cook 1½–2 hours
- 2 kg bone-in goat, cut into curry pieces
- For the marinade: 1 tbsp crushed garlic, 1 tbsp crushed ginger, 1 tsp turmeric, 2 tsp salt
- 4 tbsp oil
- 1 tsp jeera (cumin seeds) and ½ tsp methi (fenugreek seeds)
- 2 tej patta (bay leaves), 4 cloves, 1 cinnamon stick
- 3 large onions, finely chopped
- 4 tbsp Fiji masala (curry powder)
- 2 tomatoes, chopped
- 2–3 chillies, slit
- 3 potatoes, halved (optional)
- 4–5 cups hot water
- 1 tsp garam masala
- Fresh coriander to finish
Method
- Marinate. Rub the goat with the garlic, ginger, turmeric and salt. Leave for at least 1 hour, or overnight in the fridge.
- Temper the spices. Heat the oil in a large heavy kuro (pot). Add the jeera, methi, bay leaves, cloves and cinnamon and fry for 30 seconds.
- Brown the onions. Add the onions and cook for 10–12 minutes until dark golden.
- Bhuno. Mix the masala with a little water to a paste, add it and fry for 2–3 minutes. Add the goat and bhuno (fry) on high heat for 10 minutes, stirring often, until the meat is well browned and the oil separates.
- Slow-cook. Add the tomatoes, chillies and hot water. Cover and simmer on low heat for 1½–2 hours, stirring every 20 minutes and adding a little water if needed. Add the potatoes for the last 30 minutes.
- Finish. When the meat is tender, stir in the garam masala, simmer uncovered for 5 minutes to thicken the jhor, and finish with coriander.
Pressure cooker method
Follow steps 1–4 in a pressure cooker. Add the tomatoes, chillies, potatoes and only 2½ cups of water. Cook for 5–6 whistles (about 25–30 minutes), let the pressure release naturally, then simmer uncovered to thicken.
Tips
- Cooking for a function? Scale up in a large Bombay pot (kuro / handi). Allow about 300 g bone-in goat per person.
- Don't rush the bhuno. Browning the meat well is what gives goat curry its dark colour and deep flavour.
Frequently asked questions
How do I make goat curry tender?
Use bone-in pieces, marinate for at least an hour, and cook slowly on low heat. Rushing on high heat makes goat tough.
What goes with goat curry?
Serve with roti, rice or pulao, plus dhal and chutney.
Cook it with Domalco
Find Bombay pots (kuro / handi) up to 18 inches for functions, pressure cookers and the full Indian kitchen range at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.
Try next: Fiji chicken curry · Fiji chicken pulao