Slow Cooked Kadai Goat (Punjabi Style)

This punjabi style kadai goat (gosht) is slow cooked in a thick onion tomato sauce and finished with aromatic homemade kadai masala powder.

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Prep Time 15

Cook Time 2 15

Total Time 2 30

Course Main Course

Cuisine Indian

Servings -4

1.5 tablespoon ghee
½ tablespoon red chili powder (medium spicy), I use degi mirch, adjust quantity to taste
¼ teaspoon turmeric powder
3 tablespoon plain yogurt whisked

Choose a heavy bottomed cooking pot with a tight fitting lid for this recipe. I use my 4 qt braiser. Heat up ghee on medium heat and add bay leaf and cinnamon sticks. Fry spices in ghee for 8-10 seconds taking care they don't burn.
Add the onions and mix with ghee. Fry for 2-3 minutes. There is no need to brown the onions
Next, add the goat meat, ginger & garlic, tomatoes and salt to the cooking pot. Pour water.
Close the lid and cook the meat until it is 90–92% done. This takes about 1 to 1.5 hours, depending on the quality of the meat, size of the pieces, and other factors. Check occasionally while meat is boiling to ensure there’s enough liquid in the pot. Add hot water as needed to prevent the meat from drying out during cooking.

While the meat is cooking, make the kadai masala powder. Dry roast the listed whole spices in a small pan until lightly smoky. Do not let the spices blacken else your kadai masala will become bitter.
Cool the spices and transfer to a small blender jar (I use a coffee grinder). Grind to a powder (not too coarse, nor too fine).

Once the meat is tender, it's time to begin the bhunai—the crucial step where smoky, seared flavors develop. This process takes about 20–25 minutes, so be patient and don’t rush.
Remove the lid and set the pot over medium heat. Add ghee, red chili powder, turmeric powder, and 1.5 tablespoons of kadai masala powder.
Increase the heat to medium-high and start frying the meat and masala, stirring continuously. Cook for about 20 minutes, or until the excess liquid evaporates, the flavors intensify, and the masala clings to the meat. Don't dry off the masala too much—it should be thick and coat the meat well.
Once the masala thickens and most of the liquid has evaporated, reduce the heat to low and add the beaten yogurt to the meat and masala. Stir continuously for 1–2 minutes to prevent curdling.
Continue frying until a thin layer of oil and small oil bubbles appear on the surface. By this stage, the meat should be tender but not falling apart, as kadai goat tastes best with a slight bite.
Turn off the heat and finish with ½ teaspoon kadai masala, crushed kasuri methi, ginger juliennes, sliced green chilies (I use serrano peppers), and chopped cilantro. I also add 1-2 teaspoon ghee at this stage for added richness. Serve hot with homemade naan, roti, or steamed basmati rice.

You can boil the meat in an Instant Pot or pressure cooker on high for 8–12 minutes, followed by a natural pressure release for 5–7 minutes, until it is 90% cooked.
For Pressure Cooker, boil the meat on medium heat for 10-12 minutes, about 4-5 whistles.
For the bhunai and the remaining steps of the recipe, I recommend transferring the boiled meat to a wide-mouthed kadai or skillet. Cooking in a wide pan helps the liquid evaporate quickly while developing a rich, well-caramelized masala and deep flavor.

Your kadai gosht is only as good as the kadai masala, which is why I prefer making my own. You can certainly use store-bought kadai masala, but since the intensity varies, start with ½ to 1 teaspoon, then adjust to taste.
Don’t skip the ginger and green chili garnishes—they are signature elements of kadai gosht and enhance both the flavor and texture of the dish.
We love such punjabi-style dishes like this with Indian flatbreads, but jeera rice also makes a great pairing. For a refreshing side, consider serving it with a crunchy kachumber salad.

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