This post is not about just another Goat curry, It is THE Goat curry. I think every time we make an Indian style Goat curry the word simple has to be given a rest. Because at the end of the day lets face it, an Indian goat curry needs time, love and patience to cook and a lot of ingredients as well.
I have previously blogged about how difficult it is to find good Goat in Perth. Infact we usually only get frozen Goat meat here. In the 3 years I have been here I have brought fresh Goat meat from the butchers twice. It doesn’t make a difference anymore to us as long as get to eat Goat meat once in a while.
Hence every time I buy it I try and cook it using different methods so we can enjoy the meat. And this preparation is different and delicious. This is an Andhra (Nellore) style Goat curry. The recipe is from Camilla Punjabi’s “50 Great Indian curries of India”, which I have been cooking a lot from lately. And I must say it was such an awesome dish that D gave me 10 out of 10 for it.
One can substitute Chicken or Lamb instead of Goat and get the same amazing flavors. The key to the flavor of this dish is the generous amount of curry leaves used in it. It just makes the dish totally different and exotic from the usual Punjabi Meat dishes I make at home.
Although the list of ingredients is long the dish itself is not cumbersome to make. We need to marinade the meat for 2 – 3 hours and then the actual cooking time is less then an hour.
I marinated the meat when I woke up in the morning and by the time I was ready to cook it, it was nicely coated with all the masalas.
The key factor to make this dish look so typically south Indian is the use of Curry Leaves and then just let it cook in its own juices for sometime. D gave me a 10 out of 10 for this curry. This is one dish I will be making again very soon.
Recipe (cooking time 60 minutes)
For the marinade
1/2 Kg Goat mutton diced into stewing pieces
1/2 cup Yogurt/Curd
1 tsp Ginger puree
1 tsp Garlic puree
2 tbsp chopped Cilantro/Coriander leaves
1 tbsp Oil
2 medium Onions finely chopped
3 medium Tomatoes finely chopped
1/2 tsp Caraway seeds
10 Curry leaves
4 Green Cardamoms
Salt to taste
1/2 tsp Turmeric powder
1 1/2 tsp Red chilli powder
2 medium Potatoes cut into pieces (optional)
1) Whisk the Yogurt, Ginger and Garlic pastes together. Add the Turmeric and Red chilli powder, Cilantro and the Meat mixing everything well together and let it marinade for a few hours.
2) Heat oil in a thick bottomed pan or a pressure cooker. Add the Caraway seeds, Cloves and Cardamoms. Once they start to crackle add the Onions and and let them cook till the Onions turn translucent.
3) Add the Curry leaves and Chopped Tomatoes and saute till the Oil starts to separate. Add the marinated Meat & Salt to taste and let the meat absorb the Onion & Tomato paste sauteing it on a low flame for around 10 minutes. You will see the meat turn darker in shade at this stage.
4) If you are using a pressure cooker then add the Potatoes and 3 – 4 cups hot water and let the meat cook under pressure on a medium flame for 8 – 9 whistles.
5) If you are cooking the meat in a pan add the hot water and let it cook covered on a low heat till the meat is cooked. If adding Potatoes add it 20 minutes before the meat is ready and add a little extra Salt and water till the dish is ready.
Serve it with some chopped Cilantro with hot Rotis or Rice.
Recipe source : 50 Great Curries of India – Camilla Punjabi