This deep, spicy goat curry is slow-cooked to bring out all the floral notes from the Kashmiri chillies and sweetness from garlic. The recipe is so easy, it's hard to go past.
- 2 tbsp ghee, plus ½ tsp extra for smoking
- 1 kg goat leg meat on the bone, cut into large pieces, about 150 g each
- Salt, to taste
- 8 garlic cloves, bruised
- 10 - 13 dried red Kashmiri chillies, stalks discarded, seeded if desired
- 1 piece coal, optional
- Warm flatbread, thinly sliced red onion, sliced green chillies and lemon cheeks, 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 a heavy–based saucepan or cast-iron pan over medium–high heat. Add half the ghee and when very hot, brown the goat pieces on all sides until lightly browned. Season with a good pinch of salt. Add the garlic and chillies and cook until the meat is nicely browned.
- Season with more salt, if desired, then pour in 1 litre water. Bring to the boil, then reduce the heat to low, cover and cook for 1 hour or until the meat is tender.
- Remove the lid, add the remaining tablespoon of ghee and simmer for another 7 - 10 minutes or until a thick gravy is formed.
- If you wish to add a smoky flavour, while the goat is simmering, place a piece of coal on the direct flame on the stove or a barbecue and heat until very hot. Place a small stainless-steel bowl in the centre of the goat mixture, then place the hot coal in the bowl and pour over the extra ghee. Place the lid back on the pan and leave for 10 minutes or until the coal has extinguished and the smoke has permeated the meat.
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Photography by Andrew Dorn.