Goat Curry
A delicious curry that can either be cooked in the oven, on the hob, or in a slow cooker
- 1000g goat meat on the bone
- 2 tablespoons ghee or olive oil
- 20 curry leaves (optional)
- 4 black cardamom pods (or 8 green)
- 3 large onions finely chopped
- 3 tomatoes finely chopped
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 1½ tablespoon garam masala
- 1 teaspoon red chilli powder
- 1 tablespoon cumin powder
- 3 cassia bark bay leaves or 1 inch piece of cinnamon
- 1 teaspoon turmeric
- 100ml tomato paste
- 1 bunch finely chopped coriander
- Salt and pepper to taste
Heat the ghee or oil in a large pan with a lid.
When hot, throw in the curry leaves and cardamom pods and let them sizzle for about 30 seconds.
Dump in the chopped onions and let them fry for about 15 minutes. Stir continuously so that the onions caramelise nicely. You do not want them to get too dark.
Now add the chopped tomatoes and continue frying and stirring for another five minutes.
Add the ginger and garlic purees and stir to combine.
The vegetables should now begin to break down slightly.
Add the rest of the spices and the tomato puree and continue stirring for another 2 minutes.
In goes the goat meat. Mix it all up allowing it to brown slightly while coating it with the vegetable mixture.
All you need to do now is cover the meat with water, place a lid on the pan and place in in a low oven (about 150c) or turn down your stove to its lowest setting.
The goat curry needs to cook slowly for about 5 hours until the meat just falls off the bone and is very tender.