Black Pepper Goat Curry
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
38
Spice
42
Sweetness
63
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 cup
Curry Leaves (fresh)2 tbsps
Whole Black Peppercorns2 tbsps
Ground Coriander1 cup
Water5 cloves
Garlic (minced)1 tbsp
Salt1 tbsp
Ground Turmeric1 cup
Tomato PasteDirections:
1
Heat 1 teaspoon of oil in a saucepan over medium heat
2
Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes
3
Scrape the onion into the container of a blender, and set aside
4
Return the saucepan to the stove, and stir in the curry leaves and peppercorns
5
Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes
6
Stir in the coriander, and cook 1 minute more
7
Scrape the curry leaves into the blender, and pour in 1/2 cup of water
8
Blend until the mixture has turned into a coarse paste
9
Heat 3 tablespoons of oil in the saucepan over medium heat
10
Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes
11
Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more
12
Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes
13
Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water
14
Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes