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Black Pepper Goat Curry
Black pepper is found in abundance in Kerala, and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.
Ready in 1 hour 30 mins
Ingredients
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 25g (1 oz) fresh curry leaves
- 2 tablespoons whole black peppercorns
- 2 tablespoons ground coriander
- 100ml (4 fl oz) water
-
- 3 tablespoons vegetable oil
- 2 onions, thinly sliced
- 5cm (2 in) piece root ginger, minced
- 5 cloves garlic, minced
- 2 tablespoons cayenne pepper, or to taste
- 1 tablespoon salt
- 1 tablespoon ground turmeric
- 8 tablespoons tomato purée
- 500g (1 1/4 lb) goat stew meat, diced
- 100ml (4 fl oz) water
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Preparation method
Prep: 30 mins | Cook: 1 hourGoat 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.
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