Goat Curry - Chettinad Mutton Kulambu

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Make the spice paste: heat half a tablespoon of oil over low heat and roast the dried red chilies, coriander seeds, star anise, cinnamon, cloves, black pepper and cardamom for a minute. Add the fennel seeds, cumin and curry leaves and roast until crisp and fragrant but not burnt.
2. Let the roasted spices cool completely, then grind them to a coarse powder. Set aside half the curry leaves for later. Grind in half a cup of water to a thick paste, adding more water as needed.
3. Heat the oil in a heavy pan or Dutch oven over low to medium heat. Add the whole spices and garlic.
4. When they sizzle, add the shallots and sliced onions, turn the heat to medium and sauté 5 to 6 minutes until translucent.
5. Lower the heat to low, add the ginger garlic paste and sauté for 1 minute until aromatic.
6. Add the tomatoes, turmeric and salt. Add a splash of water if the pan is dry, and sauté until the tomatoes break down and soften.
7. Add the goat and sauté 3 to 4 minutes until the colour of the meat changes slightly.
8. Pour in hot water (start with less if using boneless meat) and add the ground spice paste. Mix well and bring to a gentle boil.
9. Cover and simmer for 1 hour 30 minutes until the meat is tender and nearly cooked, stirring every 15 to 20 minutes and adding hot water in batches as needed.
10. Optional coconut: grind the raw coconut, fennel, crisp fried curry leaves and black pepper with 1/4 to 1/3 cup water to a very smooth paste, and set aside. Skip this if using canned coconut milk.
11. When the goat is fully cooked and tender, stir in the coconut paste (or the coconut milk with the curry leaves, black pepper and ground fennel). Avoid cold coconut at this stage.
12. If the curry is too thick, add 1/4 to 1/3 cup hot water and simmer at least 10 minutes. Turn off the heat and rest for 15 to 20 minutes before serving, as the gravy thickens on cooling. Taste and add more salt as needed.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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