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Ingredients
Few tablespoons Oil (I prefer plain olive oil--NOT extra virgin. Or ghee.)
Whole garam masala (5-6 whole cloves; 4 or 5 green cardamom pods; an inch or so of cinnamon stick)
½ teaspoon or more Jeera. (cumin seeds)
2-3 chopped garlic cloves
Large Chopped Onion
1 tablespoon ginger garlic paste
¼ teaspoon turmeric
2 or 3 medium tomatoes--nice and ripe, chopped
1 tablespoon coriander powder
1 tablespoon cumin powder
½ teaspoon or more red chili powder
1 teaspoon kasoori methi (dried fenugreek leaves ground between your hands as you add it to the pan)
4 green chilies chopped (I prefer Serrano chilies)
salt (to taste)
Goat (WITH BONE) cut up into chunks (She gave us a shoulder portion. Cut up it was about 4 cups I'd say)
Water (to cover meat)
teaspoon or so garam masala powder
Directions
NOTE: this dish is very hot, but we prefer it that way. If you like you can reduce the amount of chilies to suit your taste.
Heat oil in pan over MEDIUM HEAT. Add whole gram masala. As it starts to puff and sizzle toss in Jeera. Cook for 30 seconds or so (you can smell the oil getting fragrant). Toss in the garlic and fry for only about 30 seconds to a minute—don't let it get brown yet. Add onion and about a ½ teaspoon or so of salt to extract the moisture from the onions.) Fry this slowly, stirring, over medium heat until the onions get slightly golden then add the turmeric and the ginger garlic paste. Stir. Fry this SLOWLY until it gets golden brown. Add the tomato and cook slowly, stirring, over medium flame until the tomato is dissolved and mashed up. Again do this slowly—it takes a little time. Add cumin, coriander and chili powder. Stir in and cook a little then add the Kasoori Methi, crumbling it between your hands before you add it. Stir. Add the chopped green chilies. Stir and cook for a couple of seconds. Add the goat and stir it in with the wet masala (the onion/tomato mixture). Add enough water just to cover. Turn heat to low and cook slowly until meat is tender. Add salt if it needs it. The gravy will reduce and should be dark and thick. This takes between 20-40 minutes maybe. Finish by stirring in garam masala powder and cooking for another minute or two. Garnish with fresh coriander.
Serve with basmati rice and naan or roti. For beverages try an India Pale Ale beer—it brings out the flavor of the food. Or try masala tea.
