Goat curry, the stereotypical gate way in trying Goat. This wonderfully fragrant Nepalese style curry works excellently with the goat flavour.
- 1000 grams pounds bone-in young goat (preferably from the leg), trimmed and cut into 1 1/2-inch pieces
- 1 piece of cinnamon Bark
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 4 to 6 green cardamom pods, crushed
- 1/8 teaspoon fennel seeds
- 2 to 3 bay leaves
- 1 black cardamom pod, crushed
- 3 whole cloves
- 2 to 3 dried Ancho chillies
- 20 ml rapeseed oil
- 4 to 6 medium cloves garlic, minced
- 1 1/2 tablespoons minced fresh ginger
- 1 teaspoon ground turmeric
- Salt to taste
- 1/2 teaspoon ground nutmeg
- 2 onions (peeled and diced)
- 4 Ripe tomatoes (Diced)
- 1 small bunch finely chopped Coriander
- 2 fresh chilli’s
Set your Egg to 200c with ConvEGGtor legs down and Stainless Steel grid on top. I like to add a chunk of Oak chips to the coals to add a little smoke during the cooking.
Place a Dutch oven on top of the ss grid to heat up ready to start cooking. You won’t need the lid for this recipe.
Take all of the whole spices (except the cinnamon bark and dried ancho chilli, leave these whole) and add to the Dutch oven to toast briefly then remove leaving the Dutch oven in your Egg. Add to a pestle and mortar and grind to a powder.
Now add all other spices and mix well.
In a large bowl, massage goat meat with oil, ginger, garlic and spices, mix until evenly coated. Let it sit at room temperature for a few hours.
Into the Dutch oven, add the meat and let it slowly cook for 15 minutes, but stirring every 5 minutes or so.
Add all remaining ingredients (except fresh chillies and coriander) to the Dutch oven, good pinch of salt and half a glass of water.
Reduce the heat to 180c and leave the curry to simmer until the meat is tender to touch (around 2 hours).
Remove cinnamon barks, bay leaf and cardamom right before serving.
Roughly chop the coriander and finely slice the fresh chillies for garnish.