​Ingredients

2 pounds goat (cut into suitable bite-sized chunks)

4 tablespoons vegetable oil (or canola or sunflower cooking oil)

2 large onions (sliced thin)

2 large tomatoes (diced)

1 clove fresh garlic

3 inches fresh ginger

3 fresh chilies (optional)

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt (to taste)
Garnish: cilantro (chopped)

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Directions

1. Gather all the ingredients.

 

2. Grind the onions, tomatoes, garlic, ginger & some fresh chilies (optional) into a smooth paste (adding very little to no water) in food processor.

 

3. Now add the paste and all the powdered spices, including the garam masala, & salt on top of the meat & mix well.

 

4. Add 1 cup of hot water to the pan, stir to mix well, simmer the heat, and cover the pan. Cook till the goat/mutton is tender. You will need to keep checking on the goat/mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

 

5. Heat the cooking oil in a small pan, on medium heat.

 

6. Chop 1 small onion (thin sliced). When oil is hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Now, add on top of the meat & mixed well.

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7. When the meat is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naan or plain boiled rice.

TIP: Use a pressure cooker to cook curry, and it will be done in half the time it takes to cook in an open pot.