Kashmiri Goat Curry

Kashmiri Goat Curry

Serves 4

A delicious curry with an explosion of flavour

1 tbs oil
1 tsp yellow mustard seeds
1 large brown onion finely chopped
1 tbs ginger paste
1 1/2 tbs garlic paste
8 curry leaves
1 large red chilli finely chopped
1/2 tbs turmeric
1/2 tbs cumin powder
1/2 tbs coriander powder
4 green cardamom pods crushed
8 peppercorns
2 cloves
1 bay leaf
400g tin tomatoes (diced)
1 tbs Kashmiri chilli powder ( dilute Kashmiri chilli powder in 100mls of cold water and mix well before adding to curry mixture)
1/2 tsp salt
1 kilo goat
500ml water

Nuts & Bolts

1/2 lemon juiced (add to curry after curry has cooked for 1 1/4 hours.

1. In a large heavy base pot with lid on medium heat add oil. Once oil has heated add mustard seeds and let pop.

2. Add onion cook for 5 -6 minutes or until onion is soft. Add ginger, chilli, curry leaves and garlic cook for 4 minutes.

3. Add turmeric, cumin,coriander, cardamon, peppercorns, cloves and bay leaf cook for 3 minutes.

4. Add Kashmiri powder that has been diluted in water and salt mix well. Add diced tomatoes and cook for 7 minutes or until you see the oil releasing from the tomatoes.

5. Add goat and water and mix well. Place lid on pot turn heat down to low and simmer for 1 1/4 hours.

6. Add 1/2 lemon juice to curry and mix well. Place lid on pot and simmer for another 25 minutes. Or until goat is tender.

Serve with rice or vegetables