Handi Cooking – Kacchi Mirch ka Gosht (Goat cooked in Green Peppercorn curry)

Welcome to the concluding post of our handi cooking series. We did 10 classic handi recipes and learned a new cooking technique from each one. Today’s final handi recipe is a delectable goat meat dish, done in a creamy, but hot Green Peppercorn curry, flavored with saffron and the rarely used fennel in North Indian cooking.

This is for the first time we have used Green Peppercorn in our cooking and we actually even did not know about something called Green Peppercorn till we came across this recipe. Green peppercorns are the product of the same plant that gives us Black Peppercorn but harvested when the berry is immature. Peppercorns are, by monetary value, the most widely traded spice in the world, India being the largest producer of all kinds of peppercorns and ironically we never saw Green Peppercorn in grocery stores in India. We will be extremely grateful if someone can let us know if green peppercorn is easily available in India at the grocery stores.

The recipe is one of the easiest goat curry to cook. Watch us cook this extremely mouth-watering goat curry. We think this recipe will be sure a hit if any restaurant puts it up on their menu.

Ingredients Summary:

Serves – 4; Total time – 2 hours;

Goat (leg) – 1 Kg or 2 1/4 lb; Yogurt – 1 cup; Coriander Seeds – 4 tsp; Cumin Seeds – 1 Tbs; Black Cumin Seeds (Shahi Jeera) – 1 3/4 tsp; Black Peppercorn – 1 1/2 tsp; Salt – to taste; Whole Garam Masala [Green Cardamom - 5; Black Cardamom - 1; Cloves - 5; Cinnamon - 1 inch; Bay Leaf - 1; Mace - 1 pinch]; Onions – 250 gm or 8 1/2 oz; Ginger – 20 gm or 3/4 oz; Green Chilies – 4; Green Peppercorn – 1 Tbs; Saffron – 1 tsp; Cream – 3/4 cup; Fennel Powder – 1 tsp;

We hope all who read and liked the handi cooking series will try at least one recipe at home. The next series we are going to do will be Tawa (griddle) series. So keep a watch on our blog for our first tawa recipe The Jhinga Tawa Masala.

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7 CommentsLeave a comment

  1. Wow it sounds so delicious. I was thinking of making motton this weekend. This look perfect! Thanks for sharing.

    • Thanks a lot. Please let us know how it turned out. and congratulations for the self-hosting.

  2. Does the green peppercorn taste different than black peppercorn? By the way, I have never tasted goat meat before.

    • Yes, green peppercorn is more mild, a little less hot but more flavorful. Goat is the most popular red meat consumed in India. Most Indian restaurants sell lamb and not goat but there are few who does.. so next time you go to a Indian restaurant ask them specifically if they have goat meat on the menu. Try it out if they have it.. it tastes like lamb only minus the lamb smell.

      • Thanks for the information.

  3. A local Indian restaurant serves a dish called “Handi Goat Marsala”. It is described as “Baby goat meat cooked in a sealed pot with tomatoes, onions and spices.” The goat comes in chunks, with bones, and a smooth brown sauce. It is my favorite dish, but I don’t have a clue how to make it. Any help you can provide would be great.

  4. Heya i’m for the primary time here. I came across this board and I find It truly helpful & it helped me out much. I am hoping to provide something again and help others like you helped me.


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