INGREDIENTS
- 4lbs goat meat, chopped, shoulder or leg
PRE-SEASON
- 3 tbsp green seasoning
- 1 tbsp madras curry powder
- 1 tsp geera (ground, roasted cumin)
- 1 tsp garam masala
CURRY PASTE MIXTURE
- 2 tbsp + 1 tsp garam masala, heaping
- 3 tbsp madras curry powder, heaping
- 4 tbsp green seasoning
- 4 tbsp water to make paste
REMAINING INGREDIENTS
- 2 tbsp dried thyme or 4 sprigs fresh thyme leaves
- 1 tsp all spice, ground
- ¼ tsp five spice, ground
- 10-15 cloves
- 1 stick cinnamon bark (not ground)
- ½ onion, sliced
- 3 sprigs scallions, finely chopped
- 2-3 wiri wiri peppers or 1 scotch bonnet
- 1 tbsp tomato paste
- 6 curry leaves – burn in oil before adding masala mixture
- 2 tsp salt, add more to suit taste
- 2 medium potatoes, quartered
- 5 tbsp canola or vegetable oil for sauteeing curry paste
- Boiling water
INSTRUCTIONS
- Clean and chop meat. Wash meat according to preference.
- Season meat with pre-seasoning, let marinate overnight or a few hours
- Prep ingredients. Make curry paste, set aside. Gather spices, onions and scallions, pepper, set aside
- Heat 5 tbsp oil in karahi or heavy bottom pot. Add curry leaves and fry until fragrant and brown. Add curry paste mixture. Saute mixture until medium brown. Add meat, toss meat with curry paste mixture to coat. Let meat cook in its own liquid until it has evaporated and curry paste has seared onto meat, about 20-25 minutes.
- Add salt, dry spices, thyme, cinnamon bark, sliced onions, scallions. Toss to combine.
- Pour boiling water over meat, enough to cover the meat. Add tomato paste. Let meat boil until tender, adding a little water at a time throughout the process until meat is cooked, about 2-3 hours.
- Add potatoes once meat is almost tender. Remove curry from heat once potato is cooked.
- If using a pressure cooker, after step 5, remove meat and liquid and transfer to a pressure cooker. See note above under “Pressure cooker” on cooking directions.
NOTES
Don’t cut potato too small, it will melt and make gravy too thick.
Have boiling water ready in a kettle.
I prefer Lalah’s or Chetty’s brand of curry powder. For garam masala, I prefer Maywah or Guyanese Pride. My mother makes her own blend of garam masala, but when I run out these are the brands that work for me. (Alicaspepperpot)
