Goat meat has a dazzling flavor and can be found in numerous Asian butchers or on the web, yet this curry likewise functions admirably with sheep. The bones add additional lavishness to the generally gentle sauce. Present with steamed rice or chapatis.
Ingredients
6 whole cloves
2 black cardamom pods
4 green cardamom pods
few black peppercorns
2 tbsp ghee
1 bay leaf
1 cinnamon stick
1 large onion, finely chopped
1 large red onion, finely chopped
3 small green chillies, finely sliced
4 garlic cloves, roughly chopped
5cm/2in piece fresh root ginger, peeled and roughly chopped
1.5kg/3lb 5oz goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces
1 tbsp salt
1 tbsp turmeric
2–3 tsp mild chilli powder
2 tbsp garam masala
4 tomatoes, roughly chopped
chopped fresh coriander, to serve
Method
Pound the cloves, dark and green cardamom cases and peppercorns into a pestle and mortar until softly smashed.
Warmth an extensive skillet over a medium warmth at that point include the ghee. When dissolved, include the smashed flavors alongside the narrows leaf and cinnamon stick. Sear for 1– 2 minutes to enable the flavors to mix, at that point include the onions. Increment the warmth and broil for around 5– 10 minutes, mixing as often as possible until the point that the onions begin to darker and caramelize.
Include the bean stew, garlic and ginger and keep on searing delicately for a further 10 minutes, on a low warmth, covering with a top and ensuring you blend again regularly until the point that the onions are brilliant, delicate and caramelized.
Add the goat meat to the skillet. Permit to dark colored for around 10 minutes, blending and covering the meat. Mix in the salt, turmeric, stew powder and garam masala, blending great to equitably coat the meat. Include the slashed tomatoes and keep on cooking for around 10– 15 minutes, proceeding to mix until the point that the fixings have mixed well and the oil has isolated from the tomatoes. Pour in enough heated water from the pot to simply cover the meat (around 800ml– 1litre/1½– 1¾ pints). Convey to the bubble, at that point diminish the warmth to a low stew, cover with a top and cook delicately for 2½– 3 hours, mixing much of the time until the point that the goat is delicate and the sauce has decreased. Top up with water all through cooking if fundamental and evacuate the cover for the last 10– 15 minutes of cooking to enable the sauce to diminish and thicken.
Exchange to serving dishes and serve sprinkled with the coriander.
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