MALABAR GOAT KURMA
Ingredients
  • 3/4kg goat meat (bone in)
  • 1cup onions, finely chopped
  • 1cup tomatoes, chopped
  • 2 in. piece of ginger
  • 7 cloves of garlic
  • 4 green chillies, slit lengthwise
  • 4tsp coriander powder
  • 1tsp chilli powder
  • 2tsp raisins
  • 3/4cup yogurt
  • 8 cashew nuts
  • 3/4cup coconut milk
  • 2 in. piece of cassia bark or cinnamon
  • 6 cardamom pods
  • 9 cloves
  • 3tbsp ghee
  • 3tbsp oil
  • 2tsp lime juice
  • 1/2cup coriander leaves, roughly chopped
  • 1/2cup mint leaves, roughly chopped
  • Salt, to taste
Instructions
  1. Blend ginger and garlic to a paste without adding water. Tip into a small bowl and set aside.
  2. To the same blender, add raisins, cashew nuts and coconut milk. Blend to a paste and set aside.
  3. Heat ghee and oil in a pressure cooker or a heavy-bottomed pot. Once the ghee starts to melt, add cardamom pods (slightly bruise to release the seeds; add seeds and pods), cloves and cassia bark. Stir for a few seconds.
  4. Add the onions and green chillies and sauté for 7-10 minutes until the onions start to darken around the edges. Add the ginger and garlic paste and stir for 1 minute. Tip in the tomatoes and sauté for 5-7 minutes until they completely break down to a pulp and the oils start to separate.
  5. Add coriander powder, chilli powder, yogurt, the blended raisin paste, 1 ½ cups of water, mint leaves, coriander leaves and salt. Add the meat, stir, and cook covered until tender (it took me 12-15 minutes in a pressure cooker). Note: if the curry looks too runny, cook uncovered over a high flame for a few minutes and let it reduce a bit.
  6. Add lime juice and stir. Check and adjust seasoning. Garnish with coriander and mint leaves and serve hot with rice or Indian breads.
Recipe Notes

- Use boneless meat if you prefer, but a lot of the flavour of the curry comes from the bones.

- Goat meat can be substituted for chicken or beef in this recipe. Cooking times will differ.