By Marion Kane I used a whole leg of goat for this curry, purchased at my favourite butcher, Sanagan's in Kensington Mar¬ket. They cut it into chunks, bone-in, the ideal way to have it prepared for this dish. You can use more or less curry powder and/or curry paste. You can also use hot or mild versions of them, as desired. I used Madras curry powder from House of Spice in Kensington and Patak's korma curry paste. Ghee is basically clarified butter and is optional. This tastes much better made a day or two ahead. I like it served over smashed thin-skinned Yukon gold potatoes. Slice and cook them until soft, then drain and add milk heated with butter and salt. Smash with a potato masher, leaving it chunky. Makes about 8 servings 4 pounds bone-in goat meat, cut into 1-inch chunks
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup ghee or grapeseed oil
2 large onions, chopped
2 tbsp grated or finely chopped gingerroot
2 tbsp curry paste
2 tbsp Madras or other good quality curry powder
1 cinnamon stick
1 can (400mL) coconut milk
1 small can (398mL) tomatoes
1 cup (approx) chicken broth or water
Salt, to taste Sprinkle the meat evenly with the salt and pepper. In a large heavy Dutch oven or shallow, wide stockpot, heat 2 tablespoons of the oil over medium-high heat. Add a few pieces of meat in a single layer and cook in batches, taking care not to overcrowd the pan, until well browned on all sides. Transfer the meat to a platter; set aside. In the same pot, over medium heat, add the remaining 2 table¬spoons of oil. Add the onions and cook, stirring occasionally and scraping up any brown bits on the bottom of the pan, for two minutes. Add the ginger and cook, stirring occasionally, until the mixture is golden brown and caramelized, 8 to 10 minutes. Add the curry paste, curry powder and cinnamon stick and cook, stirring, for 2 minutes. Stir in the browned meat. Stir in the coconut milk, tomatoes and their juices, and the broth, adding a little more broth or water if necessary to cover the meat. Bring the mixture to a boil; reduce the heat and simmer, partially covered, until the meat is soft and just falling off the bone, about 3 hours. Remove the bones. Taste and add salt, if necessary. Allow the curry to cool. Transfer the curry to a covered container and refrigerate overnight. Remove any solidified fat. Reheat the curry over medium heat. Serve with mashed or smashed potatoes, rice or noodles, raita (plain yogurt mixed with grated cucumber) and your favourite chutneys and/or Indian pickles.
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