Lamb/Goat Curry

Ingredients

• 2 1/4 lbs Meat on the bone
• 4 TBS Oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1/4 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 2 bay leaves
• 2 cinnamon sticks
• 1/2 tsp peppercorn
• 6 cardamom
• 6 cloves
• 1 1/2 medium onion
• 1 green pepper
• 8-10 chili
• 2 TBS chopped garlic
• 1 TBS chopped ginger
• 1 medium tomato
• 2 TBS yogurt
• Handful coriander for garnish
• 1-2 tsp salt (Spice)
• 1 tsp turmeric powder (Spice)
• 1 tsp chilli powder (Spice)
• 1/2 tsp cumin powder (Spice)
• 1 tsp garam masala powder (Spice)
• 2 tsp curry powder (Spice)
• 1 1/2 tsp coriander powder (Spice)

Steps

1. Add oil to pan (medium).
2. Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, bay leaves, cinnamon sticks, peppercorns, cardamom and cloves to oil.
3. Fry for a minute.
4. Add quartered onions and pepper. Fry for a minute.
5. Add chilis, garlic and ginger and fry for a minute.
6. Add Meat. Mix thoroughly turn flame to medium low.
7. Once meat changes color, add salt. Keep stirring for a few minutes.
8. Add half tomatoes with scored skin. Cover pan and cook for 8-10 minutes.
9. Remove tomatoes, take off skin. Put back in and mash.
10. Cook for 5-10 minutes till gravy has thicken.
11. Add 1 1/2 cups of hot water, cover and boil for 30 minutes. Medium simmer.
12. Stir the yogurt several times in a bowl before adding to pan.
13. Add to pan and mix thoroughly. Simmer for 15 minutes.
14. Turn heat down before adding spices.
15. Add spices (except salt) to pot. Mix thoroughly.
16. Cook for 5 minutes covered.
17. Add 3 cups of hot water. Mix and simmer covered on medium low for 15 minutes.
18. Stir, turn to medium high and keep cooking till oil separates, (about 15 minutes).
19. Cook to custard consistency.