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.
I use a wok for cooking this.
I pre-season the goat before it hits the wok in a big glass bowl.
- Goat Meat - 2.5 lbs
- I prefer back leg only because its meat/bone ratio is higher
- Avocado (or vegetable) oil - 1 tbsp
- Neutral oil is best
- Fenugreek seeds - 1.5 tsp
- Ceylonese cinnamon - 2 inches worth
- White onion, roughly chopped into squares - 1/2
- 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.
- Garlic, minced - 4 cloves
- Ginger, minced - 3/4 inch
- Green chili, minced - 3
- Salt - 12.5g
- Black cardomum - 1
- 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
- Curry leaves - a handful
- Lime juice - 1/2
- Mix together in a bowl - goat meat, garlic, ginger, green chili, curry powder, and salt
- Heat the wok on medium low
- Add the oil
- Add the fenugreek seeds, cinammon, and onion
- Stir frequently for 10 minutes until onion is transcluent
- Increase heat to medium high
- Add the seasoned goat
- Cook for 10 minutes until goat is browned
- Reduce heat to medium low
- Cover the goat in water
- Put a lid on it and simmer for 1 hour
- Should be almost tender by this point
- Add the black cardomum
- Cook for 20 more minutes
- Add the perenjeera thool
- Cook for 5 more minutes
- Add the curry leaves
- For aroma
- Cook for 5 minutes minutes
- Remove from the heat
- Add the lime juice
- This brightens the early part of the bite