serves
4
prep
15 minutes
cook
35 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 400 g goat, preferably chump chops with bones
- 1 cinnamon stick, broken into pieces
- 7 cardamom pods, crushed
- 2 tsp roast coriander powder
- 1 tsp roast cumin powder
- 1 tsp Jaffna curry powder
- 1 tsp dark roast curry powder
- ½ tsp fenugreek seeds, lightly roasted
- ½ tsp chilli powder
- ½ tsp turmeric
- 2 tbsp tomato paste (instead of offal)
- 200 ml coconut milk
- 150 ml vegetable oil or 2 tbsp ghee
- 100 g diced onion
- 1 sprig curry leaves, leaves picked
- 2 garlic cloves, crushed
- 2 thin slices ginger, peeled, finely sliced
- 3 green chillies
- 10 cm piece pandan leaf, torn
- 10 cm lemongrass stalk, chopped
- ½ lime, juiced
Instructions
Chop the goat into 2 cm pieces with the bone in.
Place the dry spices, tomato paste and coconut milk into a large bowl with the goat to marinate.
Place a heavy-based pan o high heat and add the oil. Add the onion, curry leaves, garlic, ginger, chilli, pandan leaf and lemongrass and sautee for a few minutes until the onion is translucent.
Add the goat mixture to the pan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.
Add the lime juice and season to taste.
Cook's Notes
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.
