Marinate 500 gms of goat curry cut with 1 tbsp each mustard oil, meat masala, cumin powder, black pepper powder, Kashmiri red chilli powder and 1 tsp of turmeric powder. Mix it well and keep it aside for 40 minutes.
We will need two medium-size potatoes (chopped), one medium-size tomato (chopped), two medium-size onions (minced), six garlic cloves and 1-inch ginger (minced), two thai red chillies (slit). Heat a wok with 3 tbsp of mustard oil, bring it to a smoking point and add the ingredients. Cook it on a medium-low flame until caramelized. Now put the marinated goat pieces, mix them well, close the lid, and let it cook in the juices coming out from the meat for 30 minutes on low flame. Stir once in 15 minutes and let the masala get absorbed.
Add one and a half cups of water, add a little salt to taste and add one tbsp garam masala. Give a good stir, close the lid and let it simmer for another 60 minutes on low flame. Don’t forget to stir in between every 20 minutes. After 60 minutes, your slow-cooked goat curry is ready. You will notice thick masala dripping from the succulent goat pieces. The dish goes well with steamed rice.
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