Dig into this quick and easy curry recipe from My Grandmother's Ravioli.
- 1 hour 15 minutes
- 1 hour 10 minutes
- 10 - 12 servings
- ¼ cup Canola oil
- ¼ cup ground Coriander
- ¼ cup plain yogurt, lightly beaten
- 2 tablespoons minced fresh Ginger
- 2 tablespoons minced Garlic
- 2 tablespoons ground Cumin
- 2 tablespoons kosher salt
- 1 tablespoon Turmeric
- 1 teaspoon hot Chilli powder
- ½ teaspoon Garam Masala
- ¼ teaspoon ground Szechuan pepper
- 2.27 kilograms lean Goat meat, cut into 1- to 1½-inch cubes
- ½ cup Canola oil
- 6 Cloves
- 6 black Cardamom pods
- 5 Bay leaves
- Two 3-inch Cinnamon sticks
- 1 red Onion, chopped
- 1 yellow Onion, chopped
- 5 medium vine-ripened red Tomatoes, finely chopped or mashed
- ½ cup chopped fresh Cilantro
- Basmati rice, for serving
- For the marinade: Mix the oil, coriander, yogurt, ginger, garlic, cumin, salt, turmeric, chile powder, garam masala and Szechuan pepper in a large bowl. Add the goat meat and toss to coat. Cover and refrigerate for 1 hour or up to 24 hours
- For the curry: In a large pot, heat the canola oil over medium-high heat until the oil begins to smoke. Add the cloves, cardamom, bay leaves and cinnamon sticks and cook until fragrant, 1 minute.
- Add the red and yellow onions and cook until translucent and the edges are beginning to brown, about 10 minutes
- Add the goat and stir to coat. Reduce the heat to low, cover and cook for 30 minutes.
- Add the tomatoes and cook until the goat meat is fork-tender and the sauce on the bottom of the pot has thickened slightly, another 30 minutes
- Transfer to warmed platter and garnish with chopped cilantro. Serve with basmati rice
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