Goat Curry (version 1) Recipe - Serves 4-6

Goat Curry (version 1) Recipe

From 372 to 558 calories each serving (570 to 756 calories if eating with rice)

Taste Rating = 9     Heat Rating = Hot



Ingredients

3 tablespoons (45ml) vegetable oil
5cm (2 inch) cinnamon stick
1 teaspoon (5ml) black mustard seeds
1 teaspoon (5ml) fenugreek seeds
5 green cardamom pods, lightly crushed
1 teaspoon (5ml) fennel seeds
5 cloves
5cm (2 inch) piece of fresh ginger root, peeled and grated
5 cloves of garlic, peeled and crushed
3 large onions, peeled and finely chopped
1KG (2 lbs) goat meat, cut into 1cm (1/2 inch) cubes
2 tablespoons (30ml) curry powder
1 teaspoon (5ml) turmeric powder
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) salt
1/2 cup (125ml or 4 fl oz) coconut milk
1 cup (110g or 4 oz) green peas (make sure they are thawed if using frozen peas)
1 tablespoon (15ml) garam masala
2 large tomatoes, each cut into eight pieces
3 tablespoons (45ml) fresh coriander (cilantro), finely chopped


Method

Heat the oil in a large frying pan (you need one with a lid) or saucepan over a medium to high heat
Add the cinnamon stick, mustard seeds, fenugreek seeds, cardamom pods, fennel seeds and cloves and stir-fry for 30 seconds
Add the grated ginger and crushed garlic and stir-fry for 30 seconds
Add the onions and saute for 8-12 minutes until the onion is cooked but not browned
Add the goat meat, curry powder, turmeric, chilli powder and salt, mix well, reduce the heat to low, cover and simmer for 15 minutes, stirring every few minutes
Add the coconut milk, mix well, bring the curry to a good simmer, cover and cook until the goat meat is tender (2-2.5 hours, depending on the cooking temperature), stirring every few minutes
Add the green peas and garam masala, mix well and cook for 5 minutes, stirring a couple of times
Add the tomatoes and fresh coriander (cilantro), mix well and cook for 2 minutes, stirring a couple of times
Serve hot

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Recipe submitted on 5 February 2010

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