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Curry Goat


Servings :8

6 whole Cloves

5 Black & Green Cardamon pods

few Black Peppercorns

2 tbsp Ghee

2 Bayleafs

1 Cinnamon Stick

1 large Onion, finely chopped

1 large Red Onion, finely chopped

3 small green Chillies, finely sliced

3 Garlic cloves, roughly chopped

1 Oz piece fresh root Ginger, peeled and roughly chopped

4lb Goat meat bone in cut into bite-sized pieces

1 tbsp Salt

1 tbsp Tumeric

3 tsp mild Chili Powger

2 tbsp Masala

4 Tomatoes, coarsly chopped

chopped fresh Coriander, to serve


Crushthe cloves, black and green cardamom pods and peppercorns .

Heat a large frying pan over a medium heat then add the ghee. add the crushed spices with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5 minutes, stirring frequently until the onions start to brown and caramelize.

Add the Chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelized.

Add the goat meat to the pan. Allow to brown for around 10 minutes, Stir in the salt, turmeric, Chilli powder and Masala,. Add the chopped tomatoes and continue to cook for around 15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water cover the meat (approximately 1litre). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2-21/2 hours, stirring frequently until the goat is tender and the sauce has reduced. Remove the lid for 10–15 minutes of cooking to allow the sauce to reduce and thicken.

Transfer to serving dishes and serve sprinkled with the coriander.


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