The recipe I made used goat meat but any secondary cut of red meat, lamb or beef, would work just as well. The paste is generic and can be amped up or down to taste. Served with steamed or Pilaf Basmati rice and minted yoghurt ...it's delicious.
- 60 ml Vegetable Oil
- 2 Bay leaves, dried
- 6 gm Cumin seeds
- 1 stick Cinnamon
- 4 Cloves
- 2 Red Onions
- 4 cloves Garlic
- 20 gm Ginger, fresh
- 6 gm Turmeric
- 6 gm Paprika
- 2 Chillies, green long
- 12 gm Curry powder
- 30 gm Tomato Paste
- 30 gm Flour, plain
- Salt and Pepper
- 400 gm Shoulder of Goat, Lamb or Beef
- 1 Cartouche made of grease proof paper
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Preheat oven to 190 C
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Make the Curry Paste:
- Grind the 'woody spices' (bay, cumin, cinnamon, cardamon, cloves) to fine powder.
- In a food processor, add the onion, garlic and ginger and blitz. Add the ground 'woody spices', the chilli, dry spice (turmeric, paprika and curry powder) and tomato paste.
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Season the flour and flour the meat. Shake off excess flour.
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Heat the pan and then add the oil. Add the spice and meat and brown, if it sticks, add a little liquid (water of stock) and loosen the meat from the bottom of the pot.
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Once browned add enough water to just cover the meat. Bring to boil. Cover with cartouche (reduces evaporation) and cook for approximately 2.5 hrs - but check after the first hour to ensure there is enough liquid.
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Serve with steamed or Pilaf Basmati & a yoghurt and mint sauce (with a touch of garlic and sugar).