indianutama· 4 servings
Gulai Kambing
Goat Curry
Ingredients
- 1 kg goat meat, bone-in, cut into 2-inch pieces
- 3 tbsp mustard oil
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 bay leaves
- 4 green cardamom pods
- 1 inch cinnamon stick
- 1 cup water or stock
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- 1Heat mustard oil in a heavy pot until smoking, then reduce heat and add bay leaves, cardamom, and cinnamon; fry 30 seconds.
- 2Add chopped onions and sauté on medium heat until deep golden brown, 12-15 minutes, stirring frequently.
- 3Stir in ginger-garlic paste and cook 1 minute until raw smell disappears.
- 4Add turmeric, red chili, coriander, and cumin powders; fry 30 seconds, then add tomato puree and cook until oil separates, 5-7 minutes.
- 5Add goat meat pieces, season with salt, and sear on high heat 5 minutes until browned on all sides.
- 6Pour in water or stock, bring to boil, then reduce to simmer, cover, and cook 1.5-2 hours until meat is tender and falling off bone.
- 7Uncover, adjust salt, sprinkle garam masala, and simmer 5 minutes more for flavors to meld.
- 8Garnish with fresh cilantro and serve hot with rice or naan.
Source: llm-generated