Thoran Goat Recipe

Mutton Thoran is a delicious dry curry from South India, especially popular in Kerala. It was made with soft goat meat, coconut and a mixture of scented spices. This dish is very suitable for ordinary rice, rasam rice, rice kerala matta, idli and dosai. I learned this recipe from my mother -in -law. This is a typical recipe and is a favorite of my husband’s childhood. This goat can be prepared in less than 30 minutes and you also make goats rasam / soup using cooked goat broth. If you like a scented dry curry, then this goat meat must be tried!

Motton Thoran

This recipe is my mile recipe, today Hubby told me that he did a Thoran recipe when he was a child, and used to feel extraordinary. So I asked for a recipe from him and modified it according to my taste. And the results are amazing. Hubby really likes it.

Jump to:

Usually athai I used to make this Thoran and make stock as a soup. But I use stock to make Rasam and come out so good.

About goat meat

Thoran is a traditional kela dish, made with various vegetables, coconut and spices. This is a staple in Kerala cuisine, often served at special events, family meetings or for non -moody Sundays. This South Indian dry curry exploded with the taste of goat meat, coconut and spices, and is the perfect accompaniment for idli, dosai, and rice, parotta.

I have a lot of Thoran -based vegetables such as Thoran raw bananas, Thoran stem bananas, thoran cabbage, beetroot thoran etc. You can check it. In this goat meat, the dish is made slowly cooking goat meat with coconut and spices.

Mutton Thoran is a delicious touch of sauteed traditional kerala style, which is usually made with vegetables and coconuts. This version uses soft and scented goat meat cooked with aromatic spices and thrown with coconut leaves and curry. Dry, spicy and full of taste and can be paired with rice or enjoyed yourself.

This recipe comes from my mother -in -law. My husband told me that he used to make Thoran’s style dishes when he was a child and he liked him. So, I asked him to recipe and make some changes that suit my taste. It turned out great and my husband liked him! It brought back so many memories for him. This dish has become an absolute favorite in our home. And here I share this recipe and you all have to try this. This will definitely be a hit in your home too!

Similar recipe

Rasam goat

Sock Muton

Sheep meat

Why this recipe works

Simple and aromatic taste: The base has a newly grounded spice and coconut that increases the taste of goat meat without defeating it. Unlike other goat curry, it does not require marinations. This is a simple and direct recipe.

Why do I like this recipe -The goat meat is very special for me because this is a typical dish of my mother -in -law and my husband’s childhood favorite recipe. Even though he is usually shy and does not appear in my YouTube vlog, he gives a sweet appearance in my vlog to share this recipe with me and to everyone. He also shared a funny story that he initially tried to study this dish from his mother -in -law but could not get it. So she kept asking her husband (my father -in -law) until she showed her how to make this Thoran. And now, this recipe has been passed down to me. I will appreciate this forever.

Multipurpose : This goat meat recipe is so flexible so you can pair it with Rasam Rice, Kerala Matta Rice, Idli, Dosai, Parotta or can be enjoyed by itself. You can also prepare a goat or soup using a cooked goat broth.

Healthy : This recipe requires minimal oil because it is stirred fried or not fried. This is rich in nutrition and easily digested.

Ingredients

Goat / sheep: Goat / sheep is a dish and is the main source of protein. Use small pieces of goat meat and cook until tender. You can also try other meats such as chicken, beef, and seafood.

Swamp onion: I have used onions / small onions for this recipe because it tastes light and gives a natural sweet taste when baking. You can also replace it with ordinary onions.

Spice: For seasonings, use coconut oil, curry leaves. Salt is used to balance the overall taste.

Garlic : Garlic adds a rich aroma to goat meat.

Coconut: The main ingredient to make Thoran is fresh coconut. It gives a texture and adds a soft sweet taste. You can replace it with frozen coconut or dried coconut.

Spices -Powder: To add color and heat to Thoran, I have used turmeric powder and chili powder. For bright red, you can also add one tablespoon of Kashmiri chili powder.

Spices -intact: To make coconut masala paste more aromatic, I have added fennel seeds, cumin seeds, cinnamon sticks, cardamom pods while grinding. This helps achieve aroma and aromatic Thoran.

Hacking

Grind grind: When grinding coconut and other spices makes it a rough texture that does not become powder or fine paste. Coarse texture coconut only gives an authentic texture.

Goat Cooking: In a pressure cooker, add cleaned goat meat, turmeric powder, salt and water. Cook for 8 to 10 minutes based on the softness of the meat.

Goat meat stock: After the cooking pressure, filter the liquid. This stock can be used for other dishes such as rasam or soup. Thoran goats must be dry, not runny. So make sure to strain stock completely.

Extra seasoning: If you want to make your thoran more spicy, add minced green chili or gap while throwing goat meat with coconut.

Mutton Thoran Recipe (Step by Step Figure)

Take the goat meat on the pressure stove

Add turmeric and salt

Add water

Cook until the goat is complete

Remove the pieces of goat meat alone in a bowl

This is a stock of goat meat, this reserve to make rasam
(Immediately recipe)

Take the coconut in the mixer

Add cumin seeds

Add fennel seeds

Add a cinnamon stick

Add the cardamom pod

Add chili powder

in the onion

Add garlic

grind them

Heat the oil in the pan

Add slices of onion and curry leaves

Sauteed for one minute

Add cooked goat meat pieces

Saute them

Add the coconut

Season with salt

Sauteed them for 8 to 10 minutes

Serve

Expert tips

Use pieces of fresh goat meat and bones for a rich taste.
When goat meat is combined with a mixture of coconut spices, keep the fire still low and stir to avoid burning.
For traditional and authentic flavors, you can slow the cooking of thoran in soil clay pots.
Frozen coconut or dried coconut can be replaced, not fresh coconut.
Drizzle one spoonful of coconut oil at the end to give a touch of authentic kela and give a rich aroma.
When reheating the remaining, Thoran, use a frying or pan to maintain drought.

Storage

Save the remaining goats in the airtight container. It remained good for 3 days in the fridge. Reheat in a pan by adding oil to maintain crispness.

Portion

Thoran goats can be served as a companion with hot rice, rasam rice, parotta, dosai, kerala matta rice.

FAQ

1. Can I use other meat, not goat meat?

Very! Yes, you can make chicken fast or shrimp using this as a base and taste also delicious. You can adjust the number of spices and coconut based on your preferences.

2. How do you make it more moist or watery?

Add a few spoonfuls of goat meat broth from pressure cookers when stirring. Don’t add too much if not, it will become wet. Just add enough to make it moist.

3. Can I use sheep instead of goat meat?

Yes, you can make this Thoran using sheep. Be sure to cook sheep that are so soft and also sheep have a delicate taste compared to goat meat. So adjust the appropriate spices.

Variation

Toran Shrimp: Thoran shrimp recipes are very simple and can be easily prepared. Soak the shrimp with spices and coconut ground. Then combine everything in a pan and cook for 5 to 10 minutes until it is roasted properly and dry. This can be enjoyed with rice, dosai and idli.

Goat Thoran with vegetables: While traditional Thoran recipes are especially prepared using only vegetables, you can add minced vegetables such as potatoes, drumstick. Make sure to cook vegetables completely.

Mutton Varatyyathus: Mutton Varattiytihu is a semi -dry recipe from Kerala cuisine. Masala is cooked until caramel and goat meat are coated well with thicker masala.

More goat meat recipes

📖 Recipe card