Indian goat curry

Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Ingredients
  • 500 gm diced goat meat
  • 1 tbsp canola oil
  • 1 tbsp garlic (grated)
  • 1 tbsp ginger (grated)
  • 1 cup sauteed onions
  • 1 tbsp tomato paste
  • 1/2 cup coconut cream
  • 2 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp Pepper
  • 1/2 cup or 120 ml water
  • Spice powders
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tbsp Chili powder
  • 1 tbsp Paprika powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp Garam masala
  • Whole spices
  • 2 green cardamoms
  • 2 black cardamoms
  • 2 bay leaves
  • 4 Cloves
  • 1 Star anise
  • 4 Curry leaves
  • 1 Cinnamon stick
Instructions
  1. 1
    Slow Cooker method:
  2. 2
    1. Marinade – Add all ingredients to a slow cooker. Start with coating the bottom of the slow cooker with oil. Add the grated ginger and minced garlic, sauteed onions and powdered and whole spices. Give it all a good mix.
  3. 3
    2. Meat – Next, add the tomato paste and coconut milk, followed by the goat meat, lemon juice and water.
  4. 4
    Season with salt and pepper.
  5. 5
    3. Slow cook – You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falls off the bones.
  6. 6
    4. Garnish – When done, taste and adjust the seasoning and garnish with chopped coriander.
  7. 7
    Stovetop method:
  8. 8
    In a heavy pot, add the oil and whole spices.
  9. 9
    Cook for a minute the add onions and sauté until caramelized, almost brown – about 10 minutes.
  10. 10
    Next, add the ginger and garlic and sauté for another minute. Add the goat meat pieces and sauté for 2 to 3 minutes until the meat is no longer pink.
  11. 11
    Add the ground spices and tomato paste. Sauté for 2 minutes until fragrant. Next, add the coconut milk and ½ cup of water.
  12. 12
    Season with salt, pepper and lemon juice. Bring to a boil on medium-high heat.
  13. 13
    Continue to simmer it on the stovetop on medium-low heat, stirring frequently, until the meat is cooked through and becomes fork-tender, about 1 to 1 ½ hours, adding water if necessary.
  14. 14
    When cooked to fork-tender, taste and adjust seasoning. Adjust the gravy by adding more water, depending on how you serve it. If you serve it with naan or roti, keep it thick.
  15. 15
    If you serve it with rice, add a little water to make a gravy. Garnish with fresh coriander.
Read it online: https://www.lenah.com.au/recipes/wild-goat-curry