Hi, Ray here again.
It was just 3 weeks ago that I road-tested a goat curry recipe with mixed results (you can see the recipe review here). The curry itself tasted pretty good but the meat was a bit chewy because if wasn’t cooked for long enough.
At the time, I changed the recipe so that the main cooking time was 60 minutes. But having talked to a couple of people who can cook, and also paying attention to the feedback comments on the previous recipe review, I decided that I would try cooking the goat meat for 2 hours.
Making the curry pretty much repeated what happened first time around.
All I had to do was start an hour earlier than last time.
As before, I served up the goat curry on basmati rice to the tasting panel.
And this time the curry was stunning. The meat was well-cooked and tender. And the flavour, if anything, was slightly better than before. The sauce was slightly thicker, presumably because slightly more of the liquid evaporated.
And I got a cardamom pod in with my curry. Bonus. I love the taste burst when I bite into a cooked green cardamom pod.
The panel recast the taste score and this time the goat curry got a stunning 9 out of 10. The spice/heat level was still “Hot”.
I’ve updated the recipe to say that the main cooking time should be at least 2 hours.
If you like a tasty, hot, curry then this is a recipe that you should think about trying.