Goat is a popular choice in north India and is a fantastic alternative to lamb or beef for a warming winter curry dish. When cooked slowly and properly, goat will melt in your mouth and taste fantastic! Local goat is available from our Glossop shop, both on or off the bone, drop us a message for more details or to order for collection/delivery.
Ingredients List
- 2 lb or 900g local goat (available to buy from our Glossop shop)
- 2 red onions, chopped
- 1.5 inch knob fresh ginger, minced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon ghee (see here for alternatives)
- 4 cloves
- 2 cardamom pods
- 1 teaspoon tumeric
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- Salt (1-2tsp, adjust to taste)
- 1 teaspoon chilli powder (if using cayenne use a little less)
- 1 teaspoon paprika
- 1-2 Serrano pepper, minced
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon garam masala
- ½ - 1 cup water, depending on how thick you'd like the curry
- Fresh coriander (optional)
- In a coffee grinder, or pestle & mortar, finely grind cloves and cardamom.
- In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).
- Set to high and cook for 4 hours - stirring the curry every hour or so.
- After four hours, add tomatoes, garam masala and water. Cook on medium for another hour or until the meat is tender.
