Classic Goat Curry

Goat curry is a rich and flavourful dish that is popular in Indian cuisine. It's made with tender pieces of goat meat cooked in a spiced gravy. Here’s a recipe for a traditional goat curry:

Ingredients:

- 1 kg goat meat, cut into pieces (try buying local, Glenwood Meats is a good option)

- 2 large onions, finely chopped

- 3 large tomatoes, pureed

- 2-3 green chilies, slit (adjust to taste)

- 2 tablespoons ginger-garlic paste

- 1 cup plain yogurt

- 2-3 tablespoons cooking oil or ghee

- 1 teaspoon cumin seeds

- 2-3 bay leaves

- 4-5 cloves

- 4-5 green cardamoms

- 1-inch cinnamon stick

- 2 teaspoons coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon turmeric powder

- 2 teaspoons red chili powder (adjust to taste)

- 1 teaspoon garam masala powder

- Salt, to taste

- Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the Goat:

- In a large bowl, combine the goat meat with yogurt, ginger-garlic paste, turmeric powder, and salt. Mix well.

- Cover and refrigerate for at least 1-2 hours, preferably overnight for best results.

2. Cook the Base:

- Heat oil or ghee in a large heavy-bottomed pot or pressure cooker over medium heat.

- Add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Sauté for a few seconds until fragrant.

- Add finely chopped onions and green chilies. Cook until the onions turn golden brown.

3. Add Tomatoes and Spices:

- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

- Add the pureed tomatoes and cook until the oil separates from the masala.

- Add coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.

4. Cook the Goat:

- Add the marinated goat meat to the pot. Mix well to coat the meat with the masala.

- Cook on medium-high heat for 5-7 minutes, stirring occasionally until the meat is browned.

5. Simmer:

- If using a pressure cooker, add enough water to cover the meat. Close the lid and pressure cook for 15-20 minutes or until the meat is tender.

- If using a regular pot, add enough water to cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours or until the meat is tender. Stir occasionally and add more water if needed.

6. Finish the Curry:

- Once the meat is tender, check the consistency of the gravy. If it’s too thin, simmer uncovered until it thickens to your liking.

- Add garam masala and mix well. Cook for another 2-3 minutes.

7. Serve:

- Garnish with fresh coriander leaves.

- Serve hot with rice, naan, roti, or any Indian bread of your choice.

Tips:

- Adjust the spices according to your taste preference.

- For a richer flavor, you can add a splash of coconut milk or cream towards the end of cooking.

- Slow cooking the goat meat ensures it becomes tender and absorbs the flavors well.

Enjoy your Goat curry with some long grain basmati steamed rice or lachha paratha.