Bengali Slow-Fried Goat Curry with Mustard Oil

What you need

• 700 g (1 1/2 lb) bone-in goat, curry cut, in 4 cm (1 1/2 in) pieces
• 150 g (2/3 cup) plain yogurt, whisked
• 1/2 tbsp ginger paste, for the marinade
• 1/2 tbsp garlic paste, for the marinade
• 1/2 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp salt, or to taste
• 5 tbsp mustard oil, 1 for the marinade, 4 for cooking
• 2 leaves bay leaves
• 1 dried red chilli
• 1 piece cinnamon stick, about 2.5 cm (1 in)
• 4 cloves
• 4 green cardamom pods, lightly crushed
• 1 black cardamom pod, lightly crushed
• 8 black peppercorns
• 2 large onions, thinly sliced
• 1/2 tsp sugar
• 1/2 tbsp ginger paste, for the masala
• 1/2 tbsp garlic paste, for the masala
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1 tbsp chopped fresh coriander leaves, for garnish

Method

Restated from the original video

1. 1

   Mix the goat with the yogurt, the marinade ginger paste and garlic paste, turmeric, chilli powder, 1 tbsp of the mustard oil and the salt. Cover and refrigerate for at least 2 hours, or overnight.

2. 2

   Take the goat out of the fridge 30 min before cooking.

3. 3

   Heat the remaining 4 tbsp mustard oil in a heavy pot over high heat until it just starts to smoke. Lower the heat to medium.

4. 4

   Add the bay leaves, dried red chilli, cinnamon, cloves, green cardamom, black cardamom and peppercorns. Fry for 20 seconds, until fragrant.

5. 5

   Add the onions and sugar. Cook, stirring often, until the onions are deep golden, 12-15 min.

6. 6

   Stir in the ginger paste and garlic paste for the masala and cook for 2 min.

7. 7

   Add the goat with all of its marinade and the ground coriander. Cook over medium-high heat, stirring often, until the liquid has dried up and the oil separates from the meat, 20-25 min.

8. 8

   Pour in 250 ml (1 cup) hot water and bring to a boil. Scrape up anything stuck to the bottom of the pot.

9. 9

   Cover, lower the heat and simmer gently for 60-75 min, until the goat is tender and the gravy is thick and clinging. Stir now and then and add a splash of hot water if it catches.

10. 10

    Stir in the garam masala and simmer 2 min more. Taste and adjust the salt.

11. 11

    Garnish with the coriander leaves and serve hot.

Imported from temptingtreat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.