Goat Curry ( Typical Nepalese way)

Goat Curry (Thakali Style)

Ingredients

1 kg Goat Meat Pieces (preferred bones from Neck, Leg and Ribs)

320 gm / 2 medium size Red Onion (finely sliced)

160 gm / 2 medium size Tomatoes

Grid below spice together with 45 ml / 3 tbs of water and keep on side ( this is important step to get typical taste)

• 6 gm / 1 red Chilli Whole
• 12gm / 1 green Chilli Whole
• 6 gm / 2 tsp Cumin Seed
• 4 gm / 2 tsp coriander seed
• 18 gm / 3 cloves garlic
• 12  gm / 1 inch ginger

Sputtering Spices

• 3 tbs / 45 ml mustard oil
• 2 gm / 4 green Cardamom
• 1 inch Cinnamon / Dalchini stick
• 2 gm / 4 Leaves Tejpatta / bay leaves

Step - Spices

• 5 gm / 2 tsp Turmeric powder
• 18 gm Salt 1 tbs

• Fresh coriander leaves for garnish

Method

• Make oil hot in medium heat and sputter fenugreek seed until it turn dark then add onion  and all whole spice and fry until it turn golden brown.
• Add meat and cook in medium heat stirring occasionally, cook until it get caramelise , normally meat nicely browned nicely onion complete melt.
• Add turmeric and salt
• Give nice stir and cook another 2 more minute
• Add Masala Paste and stir as needed to avoid stick in bottom
• Cook until spice nicely cooked
• Add tomato and cook until tomato melt completely

You can add water if you have to cook more or want lighter sauce like home style.

Finish with hand teared fresh coriander

served with Steam Rice, Puffed Rice or Flattened Rice.

Enjoy home cooking, Enjoy Goat curry, delicacy of mum's Saturday Curry.