Malabar Goat Roast

Description

Malabar Goat Roast is a richly spiced, slow-roasted meat dish from Kerala’s Malabar region, traditionally served during festive occasions and Sunday meals. Known for its deep flavor, dark color, and aromatic blend of spices, this dry-style curry is especially popular among Mappila Muslim and Christian households in districts like Kozhikode, Kannur, and Malappuram.

Tender goat meat is marinated with turmeric, chili powder, crushed pepper, and ginger-garlic paste, then slow-cooked in a thick masala made from caramelized onions, tomatoes, garam masala, and curry leaves. The dish is reduced until the masala clings to the meat, creating a dry, pan-roasted texture with layers of bold, smoky flavor. A final touch of coconut oil and fresh coriander enhances the aroma.

Malabar Goat Roast is typically paired with Kerala parotta, pathiri, or ghee rice, and continues to be a festive favorite among Malayali families in cities like Brampton, Calgary, and Mississauga.