Goat tandoori

This recipe proves authentic tandoori flavours work a treat with goat – no kidding!

Credit: SBS Food

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 4 tbsp vegetable oil
• 2 large onions, thinly sliced
• 2 large tomatoes, diced
• 2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 2 tsp garam masala
• 1 kg goat leg, cut into 2 cm cubes
• 125 ml (½ cup) hot water
• chopped coriander leaves and hot naan bread or steamed rice, to serve

Instructions

Heat oil in a pan and sweat the onion really well. Drain on paper towel.

Blend onion with a little water in a food processor. Place onion paste in a bowl.

Blend the tomato, garlic and ginger pastes together in the food processor into a smooth paste. Place in a separate bowl.

Place the onion paste into the pan and sauté for 2-3 minutes. Add the tomato paste and all the spices. Mix well. Sauté the masala mixture for about 10 minutes, until the oil begins to separate from it. Add the goat pieces, season with salt to taste and sauté until it is browned well. Add the hot water to the pan, stir to mix well, simmer and cover the pan. Cook for about 20 minutes, or until the goat is tender. Add more water if the mixture gets too dry. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

Sprinkle over coriander and serve with hot naan (tandoor-baked Indian flatbread) or plain steamed rice.

Recipe from Palam Preet Singh Manes from Taj Tandoor in Adelaide. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.