Indian-style Goat Curry
Inroduction
About this Recipe
By: Sheridan Rogers
Warm the family up with this flavoursome goat curry courtesy of chef Montie Waraich of Singapore House in Adelaide. For the curry powder, I used Bolst’s Mild Curry Powder (poudre di cari peu epicee) Make the green chilli paste by grinding fresh long green chillies in a mortar & pestle or blender (with a little water).
Ingredients
- vegetable oil 2 tablespoons
- dried bay leaves 2 – 3
- cumin seeds 1 teaspoon
- cinnamon stick 1
- green cardamom pods 6, smashed
- cloves 6
- red onions 2, sliced
- garlic 1 tablespoon, crushed
- fresh ginger 1 tablespoon, peeled and grated
- ground turmeric 2 teaspoons
- paprika 1 teaspoon
- curry powder (see above) 2 tablespoons
- goat leg, bone-in 1.5Kg, cut in generous pieces
- fresh green chilli paste 2 tablespoons
- tomato paste 1.5 tablespoons
- sugar 1/2 teaspoon
- natural yoghurt 250ml (1 cup)
- fresh mint leaves 10 – 15, finely slivered
- sugar 1/2 teaspoon
Heat oil in a casserole dish over medium heat. Add the bay leaves, cumin seeds, cinnamon, cardamom and cloves and cook until fragrant. Add the onion and cook until golden brown. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the ground spices along with 2 tablespoons of water, to stop the spices from burning. Cook the spices until you see some oil separation around the edges. Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 minutes, or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook, covered, for 1½ hours. Add the tomato paste to the curry, and more water if the sauce is too thick. Cook for a further 3-5 minutes and remove from the heat. To serve: combine the yoghurt, mint leaves and sugar. Serve with the mint yoghurt and steamed rice.