The main ingredient in this comforting curry is goat meat – a staple food across the globe, and increasingly popular closer to home.
- 2 tbsp vegetable oil
- 3 dried bay leaves
- 1 tsp cumin seeds
- 1 cinnamon stick
- 6 green cardamom pods
- 6 whole cloves
- 2 red onions, sliced
- 1½ tbsp crushed garlic
- 1 tbsp crushed ginger
- ½ tbsp turmeric powder
- 1 tsp paprika
- 2 tbsp curry powder
- 1.5 kg goat leg, bone in, diced
- 2 tbsp green chilli paste
- 1 cup natural yoghurt
- 10 mint leaves, finely chopped
- ½ tsp sugar
- 1½ tbsp tomato paste
- steamed rice, to serve
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.
Heat oil in a casserole dish over medium heat. Add the bay leaves, cumin seeds, cinnamon, cardamom and cloves and cook until fragrant.
Add the onion and cook until golden brown. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the ground spices along with 2 tablespoons of water, to stop the spices from burning. Cook the spices until you see some oil separation around the edges.
Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 minutes, or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook, covered, for 1½ hours.
Meanwhile, combine the yoghurt, mint leaves and sugar.
Add the tomato paste to the curry, and more water if the sauce is too thick. Cook for a further 3-5 minutes and remove from the heat.
Serve curry hot with the mint yoghurt and steamed rice.
Recipe from Montie Waraich of Singapore House in Adelaide.