Lazeez Asian Cuisine Goat Korma (Goat Curry)

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Note to self: Korma is a classic. Total traditional staple of Pakistani cuisine. It’s a tomato/onion based curry full of fragrant spices and hearty tender meat. I decided to make this bc our local halal grocery store had this wonderful leg of fresh goat that came in that day and it inspired this dish.

Oh! You’ll see a change in my youtube video style because Moudi surprised me the other day and got me one of those overhead camera stand thingamabobs…the ones where it’s meant to be used for cooking videos and I’m so excited! Isn’t he like the husband of the year? Seriously mad shout out to him with helping me edit and figure out this blog thing and really anything technology related. There’s a running joke in my family that I’m not allowed near technology because I just touch something and it breaks. So having a husband who’s tech savvy was a blessing in disguise. I don’t think I would’ve done any of this if it weren’t for him. He makes my dreams into tangible realities while I have my head up in the clouds and alway think of ideas but never follow through.

Anyways, so this is one the first few videos I shot with it and I know, I know…the first little clip is in reverse…lol my bad, but I couldn’t figure out how to change it back so it’s not reversed. Just overlook that part and add the 4 tsp of salt into the water with the goat.

Also, it’s important to par boil the goat. Par boiling is a very important step, one that I wouldn’t recommend skipping. It removes impurities, blood and fat from the meat…sometimes even to remove any toxins or foul tasting substances. Have you ever had meat which has a strong smell or tastes kinda odd? It might’ve been because it wasn’t par boiled. It’s also used to partially cook something that might take a long time to cook such as goat or lamb. And it usually it done to meat that will be cooked another way later on, such as braising, grilling, or stir-frying. In the video you’ll see all the scum form on top of the water, which is skimmed and the goat is removed and washed before adding it later on in the recipe.

I also like to use a 28 oz of whole peeled tomatoes from the can, use a blender to puree, and I freeze the excess in ½ cup increments in those snack size ziplock bags. That way the next time i wanna make this i can just pull it out and pop it into the pot. Saves some time and money because you buy the can in bulk. You can also double the onion, tomato onion sauce recipe (right before you add it back into the pot and add the spices and freeze half of it for next time so you can skip steps 3-6) 🙂


  • 1 lb goat meat (~10 pieces)
  • 1 small onion sliced
  • ¼ cup oil
  • ½ cup pureed tomatoes (28 oz can of whole peeled tomatoes = 3½ cups)
  • ½ cup plain yogurt
  • 5 cups water (divided)
  • 1 packet of Lazeez Asian Cuisine Goat Korma spice mix
  • 2 tbsp oil + ½ tsp of oil
  • ½ tbsp minced garlic
  • ½ tbsp ginger paste or ginger puree


  1. In a pot add goat, 4 tsp salt and cover with water. Place over med-high heat until you see the fat accumulate at the top. (About 5 min after boiling)
  2. Turn off heat, skim fat and remove and rinse goat.
  3. In a large sauce pan add ¼ cup of oil  and add one small onion sliced. Cook until browned. (About 10-15 minutes)
  4. Add ½ cup of pureed tomatoes to onions,
  5. In a blender puree ½ cup of plain yogurt, 1 cup of water, the browned onion/tomato mixture, ½ tbsp minced garlic, and ½ tbsp ginger paste. Blend really really well. (If you don’t the end product will be grainy and not smooth)
  6. Add this puree back into the large saucepan.
  7. Add 1 packet of Lazeez Asian Cuisine Goat Korma spice mix, 2 tbsp of oil + ½ tsp of oil.
  8. Mix well, cover, and cook on med/med-high heat until thickened (about 10 minutes)
  9. Add goat, and coat well.
  10. Add 4 cups of water and bring to a high heat.
  11. Mix well and add the top to the pressure cooker, and the little knob.
  12. Once it starts dancing, reduce the heat to medium and cook for 20-25 minutes.
  13. After 20-25 minutes, turn off the heat, let the pressure release naturally. Once the top stops dancing and the pin goes down then remove knob, and release the top.
  14. Bring back to a boil and cook ~ 5 minutes. Make sure the goat meat is tender, if not add some water and cook until softened.
  15. Optional: If you like the curry to be more saucy add 1 cup of water and mix


Serving size: 2-4 people

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