Spicy Goat Curry

INGREDIENTS

  • 5 lb goat pieces
  • 1/2 cup olive oil
  • 2 green cardamom pods, crushed
  • 1 tablespoon cumin powder
  • 4–5 cloves, crushed
  • 1 bay leaf
  • 1 lb yellow onion, ground in food processor
  • 3 tablespoons chopped fresh ginger
  • 3 tablespoons chopped fresh garlic
  • 6 fresh serrano chilies, chopped
  • Selection of spicy chilies to taste (I use 1 habanero + 10 Thai chilies)
  • 1 28-oz can whole plum tomatoes with sauce, tomatoes chopped into small chunks
  • 1/4 cup tomato paste
  • 2 tablespoons kosher salt
  • 1 tablespoon turmeric powder
  • 1 tablespoon chili powder
  • 1 tablespoon coriander powder
  • 2 teaspoons garam masala powder
  • 2 teaspoons paprika powder
  • 1 tablespoon cayenne pepper powder
  • Fresh coriander leaves, for garnish

PREPARATION

  1. Clean and wash the goat meat. Drain well and set aside.
  2. Heat the oil in a pot. Add the cumin, cardamom, cloves, and bay leaf.
  3. Sauté for 1 minute, then add the onion.
  4. Sauté until the onion turns light brown.
  5. Roughly grind the ginger, garlic, serrano chilies, and additional spicy chilies in a food processor.
  6. Add the ginger, garlic, and chili mixture and cook until the raw smell disappears.
  7. Add the goat meat and cook for 10–15 minutes.
  8. Add the salt, paprika, turmeric, chili powder, and coriander powder. Mix well.
  9. Add the tomato paste, chopped tomatoes, and their juices. Combine well.
  10. Cook until the tomatoes become pulpy and the oil begins to separate from the sauce.
  11. Add 2–4 cups water and mix well.
  12. Cook for another 4–5 minutes. Add the cayenne pepper. Taste and adjust the salt and seasonings as needed.
  13. Add the garam masala and simmer for 2–3 hours, periodically skimming excess fat from the surface, until the meat is falling off the bone.
  14. Garnish with freshly chopped coriander leaves and serve.