Ingredients
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1 kg Goat Meat pieceswith preferred bones from Neck, Leg and Ribs
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320 g medium red onionsfinely sliced
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160 g medium tomatoeschopped
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1 red chilliwholeÂ
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1 Green ChilliwholeÂ
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6 g cumin seedÂ
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2 tsp coriander seedÂ
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3 cloves garlic
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1 inch Ginger
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Sputtering Spices
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3 tbs mustard oil
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4 whole green cardamom pods
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1 inch cinnamon stick
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4 Leaves Tejpattabay leavesÂ
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2 tsp turmeric powder
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1 tbs Salt
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Fresh coriander leavesfor garnishÂ
Directions
Nepalese have a special taste for goat meat and they like to serve goat curry at special occasions. This special goat curry recipe was provided by London-based Nepalese chef Binod Baral. For more delicious local foods check out our round-up of the most popular Nepali dishes.
To prepare this recipe blend together the red chilli, green chilli, cumin seed, coriander seed, the garloc cloves and ginger and keep on side with 3tbs of water/ 45 ml. This is important step to get typical taste.
How to Make Goat Curry:
- Make oil hot and sputter fenugreek seed until it turn dark add onion and all whole spice and fry until it turn golden brown.Â
- Add meat and cook in medium heat stirring occasionallyÂ
- Cook until it ger caramelise, normally meat nicely brown nicely brow and onion complete melt.
- Add turmeric and saltÂ
- Give nice stir and cook 2 more minuteÂ
- Add masala pasteÂ
- Cook unit it unit spice nicely cooked
- Add tomato and cook until tomato melt completely. You can add water if meat is not soft enough or if you want lighter sauce like home style and thick per your preferences.
- Finish with hand teared fresh corander
