Korma Curry Recipe: Goat Meat with Okra

Goat korma with okra is a spicy Indian curry dish. We usually serve it when my husband Lulu's family comes over for dinner as the rest of his family isn't vegetarian. To the Western palate, goat meat and okra wouldn't be an obvious choice of ingredients but they're very complementary.

To certain people, goat meat can have a strong taste, but I find that the meat at my local Indian market tastes wonderful and is very tender. Okra has a bad reputation as well due to its texture once boiled. I personally love this dish and could eat it by the pound, dipping rotis (Indian flat bread) in the spicy gravy sauce. At the very least, it’s a dish that will broaden your horizons.

Goat Korma (Spicy Curried Braised Goat Meat)

Korma is a spicy curried dish of braised meat, made with fried onion paste. My favorite meat for korma is goat. Goat meat is not very popular in Western cuisine but it's quite common in South Asian dishes. It has a very similar taste to lamb but is much more tender. This is one of Lulu's grandma's recipes. She taught it to my mother-in-law, who passed the recipe on to me.

Contrary to murgh makhani curry (butter chicken), the meat doesn't require marinating time but tastes best when prepared the day before. Korma is also a lighter version of butter chicken since it contains no cream.

Korma is usually served with naan (Indian round fluffy bread made of white flour), basmati rice or some roti (flat Indian wheat bread).