Spicy Goat Curry
Category:
Courtesy of Chef Martine Pelegrin and Whip In
Easy
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For 6 Person(s)
Cream
- 2 pounds goat stew meat
- For the marinade:
- 1 tablespoons crushed garlic
- 1 tablespoons grated ginger
- 1 teaspoons cayenne
- 1 teaspoons garam masala
- 1 teaspoons turmeric
- 1 teaspoons ground coriander
- 1 teaspoons ground cumin
- 2 teaspoons sea salt
- 2 cups yogurt
- For the curry:
- 4 tablespoons ghee
- 1 teaspoons brown mustard seeds
- 2 cinnamon sticks
- 6 cloves
- 1 tablespoons fennel seeds
- 2 large yellow onions, sliced
- Sea salt, to taste
- 2 tablespoons crushed garlic
- 2 tablespoons grated ginger
- 2 teaspoons cayenne
- 1 tablespoons ground coriander
- 1 tablespoons black pepper
- 2 bay leaves
- 12 curry leaves
- 1 teaspoons turmeric
- 4 Roma tomatoes, sliced
- Cilantro leaves, to garnish
Spicy Goat Curry Directions
- Combine all of the marinade ingredients in a bowl, add the goat meat and coat well. Cover and refrigerate for at least 4 hours or overnight.
- Melt the ghee in a large soup pot. Add the mustard seeds and cinnamon and cook over high heat until the seeds pop. Stir in the cloves and fennel seeds. Add the onions and sauté with the salt, garlic, ginger, cayenne and coriander. Cover the pot and reduce the heat to low. Allow the onions to sweat until they have given off their water—about 20 minutes.
- Raise the heat to high, add the goat meat and its marinade and mix well. Stir in the black pepper, bay and curry leaves and turmeric, bring to a boil, cover and reduce the heat to a brisk simmer. Cook, checking and stirring often, until the meat is cooked through—about 30 minutes.
- Return the heat to high and stir in the tomatoes. Bring to a boil and reduce the heat to a simmer. Cook, covered, until the meat is tender—about 1 hour. Taste and adjust the seasoning. Garnish with fresh cilantro leaves and serve with rice or boiled potatoes.
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