goat curry.
tender, sweet goat meat slow cooked in a spicy, aromatic curry. A classic Indian dish, best accompanied by rice and flatbread.
Execution:
marinade.
In a large container, combine the goat meat with all of the marinade ingredients, cover it with plastic wrap, and place in the fridge. Let marinade from anywhere between 1 & 24 hours.
2. cook.
In a pot set over medium heat, add oil, once the oil starts to shimmer. Add the onions and sauté until lightly browned and translucent.
Add all of the marinated goat meat and cook with the onions until it is lightly browned.
Add ginger, garlic, cinnamon, cardamom, and star anise, and cook for 1-2 minutes or until very aromatic.
Add tomatoes and increase the heat back to medium heat. Cook the tomatoes, stirring often until they have broken down into a liquid. Keep cooking until the oil begins to separate from the gravy.
Once the gravy has thickened and the oil starts to separate from the liquid, add enough water to cover all of the meat. Bring to a boil, cover and set to a low heat, cook for 30-45 minutes or until the curry has slightly thickened and the meat is fully cooked and tender.
Optionally; Add potatoes and simmer for the last 10-15 minutes or until the potatoes are cooked through.
Remove from the heat, add coriander, garam masala, and season with lemon juice and salt to taste.
Serve with basmati rice & naan.
Ingredients:
marinade:
2lbs bone in goat stew meat, cut into 1 1/2” - 2” cubes. shank, leg or shoulder.
1 1/2 tsp turmeric.
1 tsp red chili powder.
1 tsp garam masala
3/4 tsp ground cumin.
1 tsp ground coriander.
4 cloves garlic, grated.
3” ginger, peeled & grated.
curry:
2-3 medium red onions, medium diced.
1-2 roma tomatoes, medium diced.
2 clove garlic, minced.
1” ginger, peeled & minced.
2” cinnamon stick.
2 star anise.
2 black cardamom.
3 tbsp canola oil.
optional: 2-3 Yukon gold potatoes, peeled 2” cubes.
1/4 bunch coriander, chopped.
1 tsp garam masala.
Equipment:
large heavy bottomed pot/Dutch oven.
large bowl/container.