Goat is a staple in the Kashmiri diet and here it is used to make something of a stew with tomatoes and red kidney beans.
- 2 tbsp ghee
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped ginger
- 1 cinnamon quill
- ½ tsp ground cloves
- 1½ tsp ground cumin
- 2 tsp black mustard seeds
- 1 tsp Kashmiri chilli powder
- 1 kg minced goat (see Note) or lamb
- 2 tomatoes, peeled (see Note) chopped
- ½ tsp ground turmeric
- 1 tsp raw sugar
- 1½ tsp ground coriander
- 1 x 400 g canned red kidney beans, rinsed, drained
- coriander leaves, to serve
Kashmiri chilli yoghurt
- 95 g (⅓ cup) Greek-style yoghurt
- ½ tsp Kashmiri 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.
To make Kashmiri chilli yoghurt, place yoghurt in a bowl with Kashmiri chilli powder and stir to combine. Refrigerate until needed.
Meanwhile, heat ghee in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and ginger and cook for 2 minutes, then add cinnamon, cloves, cumin, black mustard seeds, Kashmiri chilli powder and 1 teaspoon of salt and cook, stirring, for 1 minute or until fragrant. Add goat and stir to coat in spice mixture. Increase heat to high and cook, stirring, breaking up mince with a spoon for 10 minutes or until goat has browned.
Add tomato, turmeric and sugar and cook, stirring, for 6 minutes or until tomato starts to break down. Add ground coriander with 250 ml (1 cup) water and reduce heat to low. Cover and cook, stirring occasionally, for 25 minutes, adding a little extra water if necessary, until sauce is thickened and meat is cooked through.
Stir in red kidney beans, season and cook for 4 minutes or until warmed through. Serve topped with Kashmiri chilli yoghurt and coriander leaves.
• Goat meat, also known as chevon (goat aged 6-8 months) or capretto (kid goat, aged 4-8 weeks), is from specialist butchers.
• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then, working in batches, blanch in boiling water for 20 seconds. Remove tomatoes from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.
Photography Chris Chen. Styling Justine Poole.
As seen in Feast magazine, November 2014, Issue 37.