This is a curry for the lovers of a good spice kick, with the goat meat marinated overnight in a blend of spices and yoghurt, laden with a hot curry sauce.
- 1 kg goat or mutton shoulder on the bone, cut 2.5-cm pieces
- 200 g plain Greek–style yoghurt
- thinly slice green chilli, to serve
- 150 g brown onions, chopped
- 10 g garlic, chopped
- 100 g plain Greek–style yoghurt
- 1 tsp turmeric powder
- 2 tsp shahi garam masala
- 1 tsp salt
- 5 tsp mustard oil
- 4 bay leaves
- 1-cm piece cinnamon
- 8 cloves
- 6 green cardamom pods
- 1 black cardamom pod
- 500 g brown onions, sliced
- 30 g ginger paste
- 20 g garlic paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 2 tsp kashmiri red chilli powder
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.
This recipe needs to be started one day in advance.
- For the marinade, place all the ingredients in a blender and blend to a smooth paste.
- Place the mutton or goat pieces in a large bowl, add the marinade and toss to coat well. Cover and refrigerate overnight.
- For the curry sauce, heat the mustard oil in a large saucepan over medium-high heat. When the oil is just starting to smoke, add the bay leaves, cinnamon, cloves and cardamom and stir to combine. Add the onions and cook, stirring regularly until lightly caramelised. Add the ginger and garlic pastes, then fry for a few minutes or until fragrant. Add the ground spices and a pinch of salt, then cook for another 5 minutes or until the onions caramelise further, stirring regularly to ensure they don’t catch on the base of the pan.
- Add the marinated meat and stir to coat well in the sauce, then stir in the yoghurt and 500 ml (2 cups) water. Bring to a simmer, then reduce the heat to medium-low and cook for 1½ hours or until the meat is tender and the sauce is a rich dark-brown. Keep stirring every few minutes to prevent it from catching on the base and add a little water if it thickens too quickly. Transfer to a serving plate and top with green chilli to serve.
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Photography by Andrew Dorn.