Goat Curry

 

 

 

 

 

 

 

This is a lovely curry dish which makes use of various spices and herbs. It is rich, flavorful and with a hint of creaminess which comes from the coconut milk added at the tail end of the cooking process. If you love curries, this is one you should try making for yourself. Though I have used goat meat in this recipe, feel free to use beef or even lamb.

 

 

 

 

 

 

INGREDIENTS:

(1) 500 Grams of Goat Meat (Cut into Stew Sizes)

(2) 1 Large Onion (Chopped)

(3) 2 Cloves of Garlic

(4) 3 Tablespoons Olive Oil

(5) 1/2 Cup Coconut Milk

(6) 2 Medium Tomatoes (Chopped)

(7) 1-1/2 Cups Beef Broth or Water

Herbs and Spices:

(1) 1 Teaspoon Fresh Ginger

(2) 3 Cardamom Pods

(3)  1/2 Teaspoon Garam Masala

(4) 1/2 Teaspoon Tumeric

(5) 1/2 Teaspoon Chili Powder

(6) 1/2 Teaspoon Coriander Seeds

(7) 1/2 Teaspoon Mustard Seeds

(8) 1/2 Teaspoon Black Pepper Corn

(9) 4 Cloves

(10) 1/4 Cup Coriander (Cilantro)

(11) Salt and Pepper to Taste

Note: If you do not have whole spices. do use an equal measurement of ground spices. The measuring spoon should be leveled.

 

 

 

 

 

 

 

 

PROCEDURE:

(1) Toast spices to intensify their flavor. In a pan, add the mustard seeds, cardamom, black pepper corn, coriander seeds and cloves and heat heat on fire until the seeds start popping, about 2 minutes.

 

 

 

 

 

 

Note: If you have these spices in powdered form, add them to the dish when adding the ground turmeric and chili powder.

(2) Place the toasted spices along with the garlic and ginger in a mortar and crush until blended. You can use a spice meal for this. The smell is amazing!

 

 

 

 

 

 

 

 

 

 

 

 

(3) Chop onions and set aside. Also chop tomatoes and set aside.

(4) In a heavy bottomed pot, heat the oil until hot. Add the chopped onion and crushed spices and saute for about 3 minutes.

 

 

 

 

 

 

(5) Next add the washed and drained goat meat, chili powder and turmeric powder to the pot and saute for about 5 minutes, turning continuously. You will notice some dark bits on the bottom of the pot, do not be worried, this will lift off the bottom of the pot when you add the broth/water.

(6) Add the chopped tomatoes and the broth/water, taste for salt and pepper and adjust if needed. Reduce heat to medium, cover the pot and cook for about 30 – 40 minutes, or until tender. Stir every 15 minutes.

 

 

 

 

 

 

(7) After 30 minutes, remove lid, add the coconut milk and cook for 2 minutes.

 

 

 

 

 

 

(8) Next, add the garam masala and chopped coriander, stir and take off heat.

 

 

 

 

 

 

This meal is best enjoyed with some boiled rice. Enjoy!