Goat Curry Recipe (Chettinad Goat Kulambu)

indianhealthyrecipes.com

Hannah Gebert

600 grams (1.1 pound) bone-in goat (curry-cut leg/shoulder, excess fat trimmed)

2½ tablespoons oil (peanut oil or refined coconut oil)

1 bay leaf

1 inch cinnamon

2 green cardamoms

½ teaspoon fennel seeds

2 to 3 garlic cloves sliced

1 cup (105 grams) onions sliced

¼ cup shallots (substitute with onions)

1½ tablespoon (28 grams) ginger garlic paste at room temperature

1 cup (125 grams) tomatoes deseeded & fine chopped

1 teaspoon salt (+ more to adjust)

½ teaspoon turmeric

2 to 3½ cups hot water divided

subheading: For the spice paste (or use 1½ tbsp meat masala or 1 tbsp garam masala):

4 to 8 dried red chilies (deseeded if needed, substitute - 1 to 1½ tsp red chili powder)

2 tablespoon coriander seeds

½ teaspoon pepper corn

1 teaspoon cumin

1 teaspoon fennel seeds

5 green cardamoms (elaichi)

4 to 5 cloves

2 two inch cinnamon piece

1 small star anise

3 sprigs curry leaves (divide 2+ 1)

1 to 2 small portions kalpasi / stone flower/ dagad phool (leave out if you don't have)

subheading: To make Coconut Paste (or use canned coconut):

⅓ cup (35 grams) raw coconut ( optional or canned coconut milk)

1½ teaspoon fennel (or 1¼ tsp ground fennel)

½ teaspoon black pepper (to adjust heat levels)

curry leaves (1 sprig from fried masala)

Directions at indianhealthyrecipes.com

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