Ingredients:
- 2 lbs goat meat (with bones)
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 3 large onions finely chopped
- 3 tbsp cooking oil
- 2 tsp garam masala
- ½ tsp turmeric powder
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 2 large tomatoes finely chopped
- salt to taste
Method:
Heat a small flat pan on medium flame and gently roast the coriander and cumin seeds till aromatic. Remove and grind into a coarse powder in a coffee grinder. Set aside for use later.
Separate the chopped onions into 2 portions – roughly 2/3 and 1/3 of the whole.
Heat oil in a large pan on medium flame, add the 2/3 portion of onions and fry till golden. Add meat and fry till brown.
Add all the powdered spices, ginger and garlic pastes and tomatoes and fry until the oil begins to separate from the mixture. Add salt to taste.
Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent – approximately 3 to 5 minutes.
Add 1½ cups of water, stir and bring to a boil.
Reduce flame to a simmer and cook till the meat is tender. This recipe, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.
Serve with naan or rice pilaf.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
