Punjabi Goat Meat Curry
Goat meat is incredibly lean, and it needs to be cooked on low temperature for a certain amount of time to preserve tenderness and moisture. The slow cooking really makes the sauce tastier and improves flavour and the texture of the meat.
It takes almost 2 h to cook but worth the wait.
Serve 5-6 people
Ingredients
1.8/2 kg goat meat with bones (from leg) The leg of goat is the best cut to use for this recipe. It tastes, mild, tender and lean.
3-4 bay leaves
1/4 cup oil
4 big, sliced onions
600/800 g (can used less) chopped tomatoes I have used fresh tomatoes, but you can use tin
1/4 cup chopped ginger & garlic
3 cinnamon sticks
7- 8 cloves
1 tsp black peppercorn
1 1/2 tsp garam masala
Sea salt
1 tsp turmeric
3-4 hot green chilies, sliced in half – I have used jalapenos
1 tsp red chili flakes
3/4 tsp Kashmiri chili powder (I have replicated the colour and mild heat of Kashmiri chili by combining sweet paprika with a small amount of cayenne pepper)
1 tsp dry fenugreek leaves or ½ tsp of fenugreek seeds- optional
A small bouquet of chopped coriander
Method :
If you do not have a smell problem with goat meat skip the first two steps
Serve with rice or paratha roti
It takes almost 2 h to cook but worth the wait.
Serve 5-6 people
Ingredients
1.8/2 kg goat meat with bones (from leg) The leg of goat is the best cut to use for this recipe. It tastes, mild, tender and lean.
3-4 bay leaves
1/4 cup oil
4 big, sliced onions
600/800 g (can used less) chopped tomatoes I have used fresh tomatoes, but you can use tin
1/4 cup chopped ginger & garlic
3 cinnamon sticks
7- 8 cloves
1 tsp black peppercorn
1 1/2 tsp garam masala
Sea salt
1 tsp turmeric
3-4 hot green chilies, sliced in half – I have used jalapenos
1 tsp red chili flakes
3/4 tsp Kashmiri chili powder (I have replicated the colour and mild heat of Kashmiri chili by combining sweet paprika with a small amount of cayenne pepper)
1 tsp dry fenugreek leaves or ½ tsp of fenugreek seeds- optional
A small bouquet of chopped coriander
Method :
If you do not have a smell problem with goat meat skip the first two steps
- rinse the goat meat. Add enough water to just cover it, add 2 bay leaves and salt and bring it to boil,
- continue boiling uncovered on medium for 10 minutes. Remove any scum that rises to the surface. Using a colander, discard the water and bay leaves. Rinse the meat again,
- heat oil in a heavy bottom wide pot over medium heat,
- add the whole spices (2 bay leaf, cinnamon, cloves and peppercorn). Fry for 15-25 secondes. until fragrant,
- add the sliced onions and fry for 8- 10 minutes until soft and light brown,
- add ginger and garlic and fry until everything turns golden brown,
- stir in chopped tomatoes, turmeric, red chili flakes, salt and Kashmiri or its alternative chili powder.
- continue to cook, stirring to allow the spices to infuse in onion and tomato mixture. The masala will become nice deep brown and very soft,
- add the goat meat. Coat it with the spice mixture and cook on high heat for 15-20 minutes,
- cover with enough water and bring it to boil. Reduce heat and simmer covered until the meat is tender and the gravy is thick and rich
- (Stir occasionally and add water to prevent the meat from sticking at the bottom),
- add in garam masala, dry fenugreek leaves.,
- add the cut potatoes and let it cook for 20/25 minutes more, low heat.
- taste for seasoning. If the curry is too thick add more water,
- just before serving, garnish with coriander leaves.
Serve with rice or paratha roti