TRY A GOAT CURRY RECIPE FROM THE BOOK

Ro­gan Josh Serves 4

Devon Life - - Cooking With Goat - In­gre­di­ents

600g/1lb 5oz diced kid

75g/1/3 cup plain yo­ghurt

2 tea­spoons chilli pow­der

(add more if you want it

hot­ter)

2 tea­spoons un­smoked

pa­prika

1 red onion, roughly

chopped

1 ta­ble­spoon grated fresh

ginger

2 gar­lic cloves, roughly

chopped

Small bunch of co­rian­der

(cilantro), leaves and stalks

sep­a­rated

30g/2 ta­ble­spoons but­ter

1 cin­na­mon stick

5 car­damom pods

1 tea­spoon cumin seeds

1 tea­spoon co­rian­der

seeds

3 whole cloves

3 toma­toes, roughly

chopped or half a

400g/14oz can toma­toes

Salt

Method

Mix to­gether the meat, yo­ghurt, chilli, pa­prika and half a tea­spoon salt, and leave to mar­i­nate for at least one hour, and up to eight hours in the fridge.

Put the onion, ginger, gar­lic, half a tea­spoon salt and the co­rian­der (cilantro) stalks in a small food pro­ces­sor and blend to a coarse paste.

Melt the but­ter in a fry­ing pan, add all the whole spices and fry for 30 sec­onds. Add the paste and cook for 15 min­utes un­til all the liq­uid has evap­o­rated and the paste be­gins to stick to the bot­tom of the pan.

Add the meat and its mari­nade with the toma­toes and cook for five min­utes to break down the toma­toes. Add 200ml/scant cup wa­ter then cover and sim­mer for one hour or un­til the meat is ten­der and the sauce is rich and thick. Keep an eye on it so it doesn’t dry out, adding a lit­tle bit of wa­ter if it does.

Check the sea­son­ing and serve with the co­rian­der leaves, roughly chopped, on top.

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