Ingredients
- 1 kg Goat meat cut into medium pieces
- 90 ml Oil
- 3 Bay Leaves
- 2 Cinnamon sticks
- 5 Cloves
- 1 Onion, large, sliced
Masala Paste
- 10 Cloves garlic
- 3 Chilies
- Small piece Ginger
- 5 ml Coarse salt
Dry spices
Servings: 8
Units:
Instructions
- Heat oil in a heavy base pot.
- Add bay leaves, cinnamon stick, cloves and fry on medium heat for 1 to 2 minutes.
- Add sliced onion and fry until golden.
- Add masala paste and dry spices and fry for 1 minute stirring continuously until the oil starts to separate. If it starts to stick add a little water (1 tsp at a time).
- Add the goat meat pieces – turn the heat on high and mix and stir well until the meat is coated with spices. Keep stirring while on high heat and cook for about 5 minutes uncovered until the oil starts to separate..
- Cover the pot and cook on low heat for about 1½ hours, stirring occasionally
- Stir in the tomatoes and let it cook for another 5 to 10 minutes
Recipe Notes
- The cooking time will also depend on how tender the meat is.
- If the curry starts to stick at the bottom of the pan - add little amounts of hot water.
- Do not add tomatoes if you want it to be a dry goat curry.
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