Goat curry is my favorite meat curry my family makes.
It was the first thing I learned who to make after leaving Maryland.
I wrote this essay, "Kill Your Culture", which was inspired by this recipe.

Setup

I use a wok for cooking this.
I pre-season the goat before it hits the wok in a big glass bowl.

Method

Formula

1. Goat Meat - 2.5 lbs
   • I prefer back leg only because its meat/bone ratio is higher
2. Avocado (or vegetable) oil - 1 tbsp
   • Neutral oil is best
3. Fenugreek seeds - 1.5 tsp
4. Ceylonese cinnamon - 2 inches worth
5. White onion, roughly chopped into squares - 1/2
6. Jaffna curry powder - 3 tbsp
   • Curry powder varies drastically region to region. I use Niru brand curry powder, but any Jaffna style brand should work.
7. Garlic, minced - 4 cloves
8. Ginger, minced - 3/4 inch
9. Green chili, minced - 3
10. Salt - 12.5g
11. Black cardomum - 1
12. Perenjeera thool - 1 tbsp
    • Fennel heavy spice blend
    • Roast together [fennel seed 2x, cumin seed, coriander seed, black pepper, raw rice].
    • Grind to a fine dust in a coffee grinder
13. Curry leaves - a handful
14. Lime juice - 1/2

The Cook

1. Mix together in a bowl - goat meat, garlic, ginger, green chili, curry powder, and salt
2. Heat the wok on medium low
3. Add the oil
4. Add the fenugreek seeds, cinammon, and onion
5. Stir frequently for 10 minutes until onion is transcluent
6. Increase heat to medium high
7. Add the seasoned goat
8. Cook for 10 minutes until goat is browned
9. Reduce heat to medium low
10. Cover the goat in water
11. Put a lid on it and simmer for 1 hour
    • Should be almost tender by this point
12. Add the black cardomum
13. Cook for 20 more minutes
14. Add the perenjeera thool
15. Cook for 5 more minutes
16. Add the curry leaves
    • For aroma
17. Cook for 5 minutes minutes
18. Remove from the heat
19. Add the lime juice
    • This brightens the early part of the bite