I have had a frozen goat, well part of one, sitting at the bottom of our freezer for quite some time, so I thought it was high time I dug it out. As my mother-in-law was returning from her two month vacation in Kolkata I thought goat curry might be the perfect dish to welcome her back to the UK. I adore goat, but I realise that perhaps it is not as easy to come by as lamb. If you live near a Middle Eastern or Asian butcher you will be able to purchase it without too much trouble. If however this is tricky for you, lamb works equally well for this curry.
As with all the Indian recipes, there is a certain amount of artistic license involved with creating them, so whilst I list a teaspoon of this and a teaspoon of that, if you put a little extra or less it will alter the dynamics slightly but still taste really good; just remember it is not an exact science as baking is. Scales are not commonly used in Indian kitchens, instead the cook relies more on sight, smell and taste to get the right balance in a dish. After you have cooked the dish a number of times, you too will improvise more with the quantities, but until then it is best to follow my amounts listed below.
1,600 kg goat, diced into mouth sized portions
1 yellow onion, grated
2 inch fresh ginger, grated
1 whole garlic, grated
2 tbsp malt vinegar
2 tsp turmeric
1 tsp chilli powder
1 tsp sugar
1 tsp salt
2 tsp cumin powder
2 tsp coriander powder
2 tbsp yoghurt
3 tbsp mustard oil
3 bay leaves
4 tbsp tinned tomatoes
2 tsp garam masala
1 tbsp ghee (optional)
1. Dice the goat (or lamb) into bite sized morsels and remove excess fat.
2. Grate the onion, ginger and garlic and add to the meat. Add the turmeric, chilli powder, sugar, salt, yoghurt, malt vinegar, coriander and cumin powder. Some cooks like to add a little mustard oil at this stage, however, I felt that it was unnecessary.
3. Really mix the ingredients into the goat meat thoroughly and if you have time leave to marinate in the fridge between 4-6 hours.
4. Heat the oil in a pan and add the bay leaves a few seconds before adding the marinated goat meat. Let it simmer gently, stirring from time to time.
5. After about 10 minutes of cooking add the tinned tomatoes and continue to simmer. You will probably need to add a little water, so gradually put in a little at a time so that there is some sauce and is not too dry.
6. The curry should take just under 1 hour to cook. 10 minutes before you turn off the heat add the garam masala and stir in well to the curry.
7. To enhance the flavour further you can also add a little ghee, but this is not essential and if you are watching your waste line then you might want to ignore this ingredient.
Serve with rice, paratha, luchi, roti.
Please note: it is great to cook in advance and then reheat before serving hot. I find curries taste better if they have had time to rest for sometime before eating. If there is leftovers you can keep in the fridge and eat the next day.
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