Patience is the key with this curry. This gravy goes best with any low carb naan or rice (shirataki or cauliflower) of your choice.
Ingredients
600 gm
Goat, raw
(with bones)
1 medium
White onion
(finely chopped)
1 large
Tomato
(chopped)
2 pepper(s)
Green chili pepper (also chile or chilli)
(chopped)
1 tbsp
Ginger paste
1 tbsp
Garlic paste
1 cup
Cilantro (coriander)
(a handful; chopped)
100 ml
Ghee
1 pinch
Salt
(to taste)
1/3 tsp
Black pepper
1/3 tsp
Cayenne pepper
2 tsp
Coriander, ground
1/3 tsp
Turmeric, powder
1/2 tsp
Garam masala
1/2 tsp
Cumin
1 1/2 tsp
Cumin seeds
1 stick(s)
Cinnamon
10 pods
Cardamom pods
(green)
4 clove
Cloves
1 dash
Asafoetida powder
(a pinch; optional)
1 pods
Cardamom pods
(black)
2 leaf
Bay leaf
Instructions
Pat dry the washed goat meat with kitchen tissue and keep it aside.
Heat ghee in a pan (deep dish if you have) and add asafoetida (if using). Then add all the whole spices – bay leaves, cumin seeds, cinnamon, black and green cardamoms and cloves and allow the cumin seeds to splutter before proceeding.
Add the chopped onions and green chillies to the mix and let them cook on low flame until they are golden brown in colour. Keep stirring in between.
Add fresh ginger and garlic paste and sauté it on medium heat until the raw scent is gone.
Add chopped tomatoes and give a good mix. Let them cook on low flame by covering the lid until they are mushy.
Open the lid and stir it well. Keep cooking the tomatoes until they start to stick to the pan and are brownish in colour (we don’t want dark brown or black please – so the key is to keep an eye and stir them every minute).
Add turmeric powder and sauté the mix well.
Add salt, black pepper powder, coriander powder, cumin powder and cayenne pepper and let it cook for another minute or two. Your mix will start sticking to the pan but that’s fine, add less than half a cup of water to avoid burning the mix (if at all).
Add the meat to the mix and sauté it for 5-6 minutes, the meat must be coated with all the flavourful spices by now. Add around 1.5 cups of water, mix it well and let the meat cook on low flame (lid covered) for around 50 minutes (keep an eye on it though and make sure you keep stirring in between – add more water if needed).
Check if the meat is well cooked. If not, let it cook for another 10-15 minutes.
Add garam masala to the gravy and give it a good mix. I like my curries thick so I keep it on flame until it reaches my desired consistency.
Garnish the mouth-watering gravy with freshly chopped coriander.
