Goat and Yellow Split Pea Curry

A Mosaic of Flavor

Sate Thar Hin recipe from our Novermber 2016 class, A Mosaic of Flavor: Burmese Goat and Split Pea Curry w/ Tomato Salad! 

Prep Time

10 minutes

Cook Time

45 minutes


4 Servings


4 cups goat meat (cubed)
1⁄2 pound split peas (yellow, dry)
4 cloves garlic (peeled)
1 onion, yellow (medium, peeled, halved lengthwise and thinly sliced)
1 teaspoon chili pepper (crushed (or more to taste))
1 ginger, fresh (1'' piece, peeled and sliced)
2 tablespoons vegetable oil
1 teaspoon cayenne
2 teaspoons turmeric (or 1 tbsp fresh turmeric paste)
1 tablespoon cumin (Burmese cumin powder or Burmese sweet curry or any sweet curry)
1 tablespoon tomato paste
  cilantro (chopped for garnish)


Pre-cook the yellow split peas by boiling them in a pot with water for 25-30 minutes, or until they are partially cooked, then drain them, reserving liquid.

Place garlic and onion into a large mortar and pestle and pound until almost a paste (if no mortar and pestle is available, finely chop both the garlic and the onion and place in a small bowl).  Add crushed chili pepper and sliced fresh ginger (or finely chopped) and grind into a paste with garlic and onion. 

Coat the bottom of a large pot with the vegetable oil and heat over medium heat.  When oil is hot, add the contents of the mortar and pestle and sauté, stirring constantly, until onions and other ingredients are starting to brown.  Add the cayenne powder, turmeric powder, cumin powder and tomato paste.  Add the cubed goat meat and cook, stirring, until browned (partially cooked but not tender).  Add the pre-cooked lentils and approximately ½ cup of the reserved cooking liquid, or enough to keep the meat covered.  Add 1 teaspoon salt and 1 teaspoon fish sauce (or more of either to taste).  Cover the pot and cook the meat until tender, stirring occasionally, at a slow boil, for approximately an hour.  Add more reserved cooking water to keep meat covered while cooking.  Adjust seasoning and spiciness to your taste.   

Serve goat curry over cooked basmati rice, garnished with chopped cilantro.