By my mate Adrienne
Munch Munch Munch
The sauce is so amazing I had to give it three Munches. This is a medium sauce as it’s not very spicy at all and just a flavour all of its own, anyone can enjoy. My colleague Adrian (she’s South African) from work gave me the recipe and it’s divine. I have had to change the cook times though as the only goat meat I could find was off cuts with gristle and on the bone, will have to find a supplier who has more tender cuts of meat I think. I also popped in some more dried whole chilli and used ground paprika as opposed to chilli powder because I didn’t realise I had run out :(
Adrian also directed me to Fiji Market in Newtown to get whatever spices I needed – amaaaazing! They’re famous for their on the spot spice mixers, have everything you could ever need and the store just smells incredible and the service is really friendly.
- 3 tbs Ghee (you’ll find this in the Indian/Asian section of your general supermarket)
- 2 lge brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp of fresh ginger, finely chopped
- 6 green cardamon pods
- 1 cinnamon stick, broken into 3 pieces
- 4 curry leaves
- 4 tbs of Madras spice curry powder (you can also use a Korma spice mix powder)
- 2 tsp paprika (original was chilli powder)
- 2 large dry whole chilles
- 2 tsp salt
- 3 large tomatoes, diced
- 600g goat
- 2 tsp garam masala spice mix
- 250g full fat greek/natural style yoghurt
- 2 tbs coriander, finely chopped to garnish
Preheat oven to 130 degrees celsius.
Gently heat the ghee in a cast iron casserole dish or something similar on the stove. The secret I’ve been told to making great curries is to sloooowly heat the spices in the original development. Gently fry the onions, garlic, ginger, curry leaves, cardamon pods, cinnamon, until soft and mushy. Stir the mix really well.
Add the curry and paprika powders and ensure everything is mixed well. I added each tablespoon bit by bit.
Toss in the salt and tomatoes and cook for about five minutes until everything looks pulpy-ish – the hard parts of the tomatoes won’t break down much until they go in the oven. Also place the dried chillies in now.
Add the goat and stir well to combine all the ingredients.
Cover and pop in the oven for about 2 hours, just keep an eye on it to make sure there is no burnage and if you start running out of liguid just add a little more water (and tomatoes if you have them). Cook the goat until it is tender.
* The secret to a great creamy textured curry sauce via Adrian and her Indian friends: At the 1/2 way point, remove the casserole dish from the oven and spoon 3/4 of the sauce mix (not meat) out and pop into a blender. Process for about a minute until smooth and then pop back into the dish and back in the oven.
In the last fives minutes of oven time take the dish out and add the Garam Masala. Pop back in the oven.
Remove after five minutes and let the casserole dish cool for a further five minutes.
Return casserole dish to a minimum heat on the stove and gently stir in the yoghurt. Don’t heat this too quickly or it will split :( This isn’t nice as you looks that creamy texture and quite simply your sauce will look like vomit – yuk.
Sprinkle with the fresh coriander and serve with Basmati Rice and Pappadums.
Fun Fact: Did you know that Goat is one of the leanest and most healthiest meat options available? Approximately 70% of the world’s population eats it, it’s just not very common in Western diets. The meat is very lean with hardly any fat (the fat that’s there can be cut off) and also contains more minerals and proteins than chicken. Plus it’s inexpensive too!