Chettinad Goat Curry
Servings: 6
Preparation Time: 20 minutes
Ingredients:
- 1/2 cup shredded coconut
- 2 pounds goat meat, cut into small pieces
- 1 medium chopped onion
- 2 medium tomatoes, finely chopped
- 5–6 green chilis, slit vertically
- 1 tablespoon ginger garlic paste
- 10–12 curry leaves
- 1 tablespoon coconut oil
- 1–2 bay leaves
- 1 small cinnamon stick
- 10–12 cloves
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric powder
- 1 handful chopped cilantro
- salt, to taste
Spices:
- 2 teaspoons red chili powder
- 2 tablespoons coriander seeds
- 1 cinnamon stick
- 2 teaspoons fennel seeds
- 10–12 black pepper corns
- 2 black cardamom
- 1 teaspoon cumin seeds
Directions:
Wash goat meat pieces 3–4 times with water. Drain the water and keep meat aside.
Dry roast all the spices except chili powder on medium-high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.
Add a tablespoon of coconut oil in a pressure cooker and, once it is heated, fry bay leaves, cinnamon stick, cloves, and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies, and curry leaves. Sauté till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4–5 minutes on medium-high heat. Add salt and turmeric powder. Add goat meat and mix well.
Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, and mix and simmer for 2 minutes.
Remove from heat and serve with roti, naan, or rice.
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