A delicious Keralan 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.
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.
This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pepper (don't reduce the black pepper--it's too distinctive to the recipe's flavor). Cook the onion on medium for two minutes. Then add the ground black pepper and cook for four minutes. Then add the coriander and curry powder (I used two tablespoons in place of the curry leaves) and cook for one more minute. Throughout this process, add up to one cup of water as needed to keep things from sticking to the pan. After that, proceed with the recipe as written. In order to reduce spiciness, I cut the cayenne pepper in half. I'm also guessing (although I don't know) that two tablespoons of curry powder is less hot than a half cup of curry leaves. With these reductions, the recipe was still almost too spicy for my taste buds, so many might want to go down to a tablespoon of curry powder and half tablespoon of cayenne. Adding spinach at the end of the simmering process worked pretty well for me as a way to add some vegetable to the recipe. - 25 Aug 2009 (Review from Allrecipes US | Canada)
This was a great dish and had a good amount of heat to it, the way I like it...A few of the changes I made were, to do the dish in the crock pot for six hours. I liquefied two onions in the food processor and then added all of the seasonings. I browned the goat meat after dredging in seasoned flour, first, then put everything in the crock pot. - 13 Jul 2010 (Review from Allrecipes US | Canada)
**Caution** Recipe AS IS is very, very spicy! This recipe had a good flavor, but the spiciness was just too much even after I reduced the amount of Cayenne Pepper to 1.5 Tbsp. and the Salt to only 1.5 tsp. And instead of fresh Curry Leaves I used 1 Tbsp. Curry Powder. I will probably make this recipe again with even less Cayenne Pepper. I'm sure it would be even better with lamb! Yum! - 19 Nov 2008 (Review from Allrecipes US | Canada)