I wanted to share the recipe for this goat curry that my papa used to make using whole spices. He is a fabulous cook. He takes his cooking very seriously, and when cooking his goat he would only use the freshest of ingredients. Then, he would spend hours slow-cooking his meat until it gets that dark brown color and masala is absorbed well to the core of meat.
The smell of whole spices blends beautifully with sliced onions which melt upon being cooked. That aroma brings back a lot of memories so I decided I'd share those memories through this recipe.
*Note: Any cut of goat meat will do; however, please be advised that leg pieces are bonier.
- 2 Tablespoons vegetable oil
- 1 cinnamon stick
- 2 bay leaves
- 2 whole black cardamom pods
- 1 cumin seeds
- 1 1/2 Teaspoon whole peppercorns, crushed coarsely
- One 1-inch piece ginger, peeled and pounded to a paste
- 2 -3 cloves garlic, pounded to a paste
- 1 1/2 Cup thinly sliced red onion
- 1 1/2 Pound bone-in goat meat, chopped*
- 1 1/2 Tablespoon ground coriander
- 1 tomato, cut into 8 wedges
- Salt, to taste
- Steamed rice, bread, couscous, or quinoa, for serving
- Sprigs of cilantro, for garnish
Heat the oil in a heavy-bottomed pan over high heat. Add all of the whole spices. Once fragrant, about 20-30 seconds, add the ginger, garlic, and sliced onion. Cook until the onions begin to get translucent and turn light golden brown, about 4-5 minutes.
Add the meat, ground coriander, and tomato. Season with salt, to taste. Reduce heat to medium, and cover with a lid. Both the onion and meat will lose a lot of water, but keep stirring every 5-10 minutes (scraping the sides and bottom) until the meat turns dark in color and falls apart when pressed with a spoon, about 30 minutes.
After the meat is cooked, if there is any liquid left in the pan, increase heat to high and cook until evaporated, about 5-10 minutes. (This dish is very close to a dry dish.) Serve with steamed rice, any bread, couscous, or quinoa.