- Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes.
- Scrape the onion into the container of a blender, and set aside. Return the saucepan to the hob, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 100ml of water. Blend until the mixture has turned into a coarse paste.
- Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt and turmeric; continue cooking 2 minutes. Finally, stir in the tomato purée, goat, puréed peppercorn paste and the remaining 100ml of water. Bring to a simmer, then reduce heat to medium low, cover, and simmer until the meat is tender, about 30 minutes.
Never tried goat?
Goat meat is mild and tender, with a taste somewhere between beef and lamb. It is extremely nutritious and a healthy choice, being high in iron and lower in fat than chicken. It is an attractive alternative to lamb, being lower in fat and cholesterol. Young, or kid, goat is preferable to older goat due to its milder flavour, and is primarily what one will find on the market today.