Prep Time: 20 minutes
Cook Time: 1 hour
Yields: 6 Servings
Ingredients
2 lb goat meat bone in, cut into large cubes
2 cups onion sliced
1 sprig curry leaves
1/2 cup tomato chopped (1 medium sized)
1/4 cup coconut milk
1/4 to 1/2 cup water
salt to taste
oil
Ingredients for marination
1/2 teaspoon turmeric powder
1/2 to 3/4 teaspoon kashmiri chili powder
Salt to taste
Ingredients for masala paste
3 to 4 green chilies (or according to taste)
2 large cloves
1" piece ginger
1/2 teaspoon turmeric powder
2 to 3 teaspoon kashmiri chili powder (according to taste)
1 tablespoon coriander powder
1/4 teaspoon black pepper powder
1 teaspoon garam masala
1 teaspoon fennel seeds
Water as required
Ingredients for tempering
1/2 teaspoon mustard seeds
1 sprig curry leaves
Oil as required
Instructions
Wash the goat and marinate goat pieces with ingredients listed under' For marination' for at least 2 hours.
In a blander or mini food processor combine all the ingredients for the 'Masala Paste' and 1/2 cup water (or more) to make a paste like thick pesto. Set aside.
In a large sauce pan, heat the oil over medium-high heat. Add sliced onion and curry leaves. Sauté until onion turns golden brown.
Reduce the flame to low, add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.
Add tomato, marinated goat pieces, water and salt to taste. Cover and cook until meat is cooked through about 45 minutes.
Add coconut milk and cook for 2 to 3 more minutes or until the desired consistency is reached.
In a large frying pan, heat the oil over medium-high heat. Add mustard seeds and cover. When the seeds popped for a few seconds, toss in the curry leaves and fry for a few seconds and pour this over the curry.
Serve with rice or appam.