Spicy Goat Curry

Ingredients

  • 5 Lb. Goat Pieces
  • 1/2 Cup Olive Oil
  • 2 Green Cardamoms (Crushed)
  • 1 tbs cumin powder
  • 4 to 5 Cloves (Crushed)
  • 1 Bay Leaf
  • 1 Lb. Yellow Onion (ground in food processor)
  • 3 Tbsp. Chopped Fresh Ginger
  • 3 Tbsp. Chopped Fresh Garlic
  • 6  Chopped Fresh Serrano Chili
  • Selection of spicy chiles to taste. I use 1 habenero + 10 Thai chiles
  • 28 oz can Whole plum tomatoes + sauce (chop tomatoes into small chunks)
  • 1/4 C tomato paste
  • 2 Tbsp. Kosher Salt
  • 1 Tbsp. Turmeric Powder
  • 1 Tbsp. Chili Powder
  • 1 Tbsp. Coriander Powder
  • 2 Tsp. Garam Masala Powder
  • 2 Tsp. Paprika Powder
  • 1 tbsp cayenne pepper powder
  • Fresh Coriander Leaves

 

Instructions 

  1. Clean and wash goat meat. Drain water and set meat aside.
  2. Heat oil in pot. Add cumin, cardamom, cloves, and bay leaves.
  3. Sauté for 1 minute. Add finely chopped onion
  4. Sauté until the onion turns light brown.
  5. Grind ginger, garlic, chiles roughly in food processor
  6. Add ginger, garlic, chiles and cook until the raw smell disappears.
  7. Add goat meat and cook for 10 to 15 minutes
  8. Add salt, paprika, turmeric, red chili powder and coriander powder
  9. Combine well and add tomato paste, tomatoes and juices.
  10. Cook until the tomatoes turn pulpy and oil separates from the sauce.
  11. Add 2 - 4 cups water and mix well.
  12. Cook for 4 to 5 minutes more. Add Cayenne powder. Taste and adjust salt and seasonings.
  13. Add garam masala and simmer for 2 - 3 hours, skimming off fat, or until meat is falling off the bone.
  14. Garnish with freshly chopped coriander leaves