goat curry.
tender, sweet goat meat slow cooked in a spicy, aromatic curry.
Execution:
marinade.
Marinate the goat for 8-24 hours.
2. cook.
Heat a pot with ghee over medium heat. Once shimmering, add cardamom, cinnamon, star anise, and cloves. Fry the spices until fragrant.
Add onions and caramelize, stirring often, this may take 30-45 minutes, add water occasionally to prevent anything sticking from burning.
Add ginger, garlic and bird’s eye chillies, cook until fragrant.
Add the turmeric, chili, cumin and coriander power, cook for 30 seconds, add a splash of water to prevent burning.
Add tomato paste and cook until the colour deepens and starts to fry.
Add half a cup of water, reduce until the fat separates from the liquid.
Add goat meat, increase heat to high, stir constantly until most of the water from the pot has evaporated.
Add another half cup of water, reduce the heat to low, cover with a lid and simmer for 1 hour.
Add potatoes during the last 10-15 minutes of cooking.
Remove from the heat, add coriander, fenugreek and 1 tsp garam masala.
Season to taste with salt and lemon juice.
This will taste better the following days.
Ingredients:
marinade:
2lbs goat shoulder, bone in, cut into chunks.
1 1/2 tsp turmeric.
1 tsp red chili powder.
1 tsp garam masala
1 tsp ground cumin.
1 tsp ground coriander.
4 cloves garlic, grated.
3” ginger, peeled & grated.
1 tbsp oil.
1 lemon, juiced.
curry:
3 medium red onions, medium diced.
1 tbsp tomato paste.
2 clove garlic, minced.
1” ginger, peeled & minced.
2 tsp chilli powder.
1 tsp turmeric powder.
1/2 tbsp + 1 tsp garam masala.
1/2 tbsp coriander powder.
1/2 tbsp cumin powder.
1-2 bird’s eye chillis, chopped.
2” cinnamon stick.
2 star anise.
2 black cardamom.
3 green cardamom.
4 cloves.
1/4 cup ghee.
1 tbsp dried fenugreek leaves.
optional: 2-3 waxy potatoes, peeled 2” cubes.
1 bunch cilantro leaves, chopped.
Equipment:
large pot.
large bowl/container.