I saw goat meat for sale today at the supermarket, something new for Aussie supermarkets… so I snapped up a couple of cartons and planned my sensational little curry for dinner. Knowing I had goat also meant I had to get started early! Goat meat is tougher than say, lamb or beef so requires much more cooking to reach meltingly tender. Be sure to give yourself plenty of waiting time, maybe even cook it the night before – that way you’ll be guaranteed an even tastier curry as it will intensify in flavour too. Goat is a perfect partner for fresh fenugreek, a fragrant and distinctive Indian herb. This dish is rich with a thick, glossy sauce that just bursts with flavour. It’s a truly tasty combination.
3 tablespoons ghee (or vegetable oil)
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 cinnamon stick (snapped in half)
1 teaspoon fenugreek seeds
4 green cardamom pods (bruised)
1 bay leaf
3 medium red onions (sliced)
500g fresh fenugreek (leaves only)
2 teaspoons grated fresh ginger
5 garlic cloves (grated)
4-6 small green chillies (chopped, seeds in)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon ground nutmeg
2-4 teaspoons chilli powder
1 1/2 teaspoons salt
1.5kg goat meat (large dice)
1 large tomato (finely chopped)
1 cup Greek style yoghurt
1 lemon or lime
Heat the chee in a large, heavy based pan over a moderate heat until hot. Add the cumin seeds, nigella seeds, cinnamon, fenugreek seeds, cardamom pods, bay leaf and cloves and sizzle for about 45 seconds. Add the onion and fry gently for 4-5 minutes until soft and golden.
Add the fenugreek leaves and stir fry for a further 5 minutes until most of the moisture is out of them. Add the ginger, garlic and fresh chilli and stir for a further 1-2 minutes before adding the ground cumin, ground coriander, garam masala, turmeric, nutmeg, chilli powder and salt and stir briefly before adding the goat meat. Turn up the heat and stir fry for 3-4 minutes – add a little water if it begins to stick. Add the tomato and stir for a further 3 minutes before adding the yoghurt. Bring to a simmer then add about 400ml water, enough to just cover the meat. Partially cover and reduce the heat to very low.
Simmer very gently for about 2-3 hours until the meat is meltingly tender. Remove from the heat and squeeze over the juice from the lemon/lime and stir in.
Serve with Indian breads or basmati rice.