Home-Style Goat Curry with Yogurt and Whole Spices

What you need

• 500 g (1 lb) bone-in goat meat, cut into 4-5 cm pieces
• 4 tbsp plain yogurt, whisked smooth
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 1/2 tsp salt, divided
• 3 tbsp vegetable oil
• 1 bay leaf
• 4 green cardamom pods, lightly crushed
• 2.5 cm cinnamon stick
• 3 cloves
• 3 onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit lengthwise
• 2 tomatoes, finely chopped
• 1 tbsp ground coriander
• 1 tsp garam masala
• 250 ml (1 cup) hot water
• 1 handful fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Put the goat in a bowl with the yogurt, turmeric, chilli powder and half the salt. Mix well, cover and refrigerate for at least 1 hour, or up to overnight.

2. 2

   Set a heavy pot over medium heat and add the oil.

3. 3

   Drop in the bay leaf, cardamom, cinnamon and cloves. Let them sizzle until fragrant, about 30 seconds.

4. 4

   Add the onions and fry, stirring often, until deep golden brown, 12-15 min.

5. 5

   Stir in the ginger-garlic paste and green chillies and cook until it no longer smells raw, 1-2 min.

6. 6

   Add the tomatoes and ground coriander. Cook until the tomatoes collapse into a thick paste and oil pools at the edges, 6-8 min.

7. 7

   Tip in the goat with all of its marinade. Turn the heat to high and stir constantly for 5 min so nothing catches.

8. 8

   Lower the heat to medium and keep cooking uncovered, stirring now and then. The meat first gives off juices, then the juices dry and a film of oil shows on top, 10-12 min.

9. 9

   Pour in the hot water, add the rest of the salt and bring to a boil.

10. 10

    Cover, turn the heat to low and simmer until the goat is tender and comes away from the bone, 60-75 min. Stir every 15 min and add a splash of water if the base starts to stick.

11. 11

    Stir in the garam masala and simmer uncovered until the gravy thickens enough to coat the meat, about 5 min.

12. 12

    Taste and adjust the salt. Take the pot off the heat and let it stand for 10 min.

13. 13

    Scatter the coriander leaves over the top just before serving.

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