Goat Curry

  

Ingredients:

Goat - 1/2 Kg
Onion-3, thinly sliced
Oil-2 tbsp
Mustard seeds-1 tsp
Curry leaves-1  sprig
Tomato-2, cubed

#1
Chilly powder- 1 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt

#2
Ginger-2" piece
Garlic-8-10 nos
Shallots-3-5 nos
Curry leaves-1 sprig

#3
Chilly powder- 1 tsp
Coriander powder- 3 tsp
Garam masala powder- 1 tsp
Meat masala powder- 2 tsp
Fennel powder- 1tsp
Pepper powder- 1 tsp
Salt


#4
Green chilly-5 nos
Curry leaves- 1 sprig
Cardamom-3
Cloves-3
Cinnamon-1" piece

Method:

1) Cut goat into medium size pieces and marinate with ingredients #1 at least for an hour.



2) Heat oil in a large sauce pan and splutter mustard seeds and curry leaves.

3) Saute sliced onions until they become transparent and golden brown.

4) Meanwhile, crush ingredients #2 and add it into the sauteed onions. Stir until the raw smell of ginger-garlic is gone.
















5)  Combine ingredients #3 in a bowl and add the powders into the above sauteed onions followed by cubed tomatoes. You may use the tip of the spoon to break up/mash the tomatoes. Saute all of them until it becomes a thick gravy and you will see the oil separates from the gravy.

6) Stir in the marinated goat into the above cooked gravy and coat the meat with gravy. Transfer everything into a pressure cooker.

7) Crush the ingredients #4 and spread it over the mutton-gravy mix. You may add 1/2 cup of water. Pressure cook for 3 whistles or the until the goat is done. Boil off excess water if you prefer thick gravy.





The curry can be served with rice, porotta, chapathi or appam

Goat curry served with kerala porotta