Prep 25 mins
Cook 3 hrs
- 1kg goat shoulder (or other braising cut)
- 3 tbsp olive oil
- ½ tsp turmeric
- ½ tsp ground cumin or cumin seeds
- ½ tsp mustard seeds
- 1 cinnamon stick
- 2 star anise
- 4 cardamom pods , lightly crushed
- 1 tsp unrefined light brown sugar
- a few curry leaves (optional) available from Indian shops or dried from seasonedpioneers.co.uk
- 1 x 400g tin chopped tomatoes
- 400ml chicken stock or water
- a handful of coriander leaves, for garnishing
- 1 small onion , roughly chopped
- 4 garlic cloves , peeled
- 4 small seeded chillies , roughly chopped
- 3cm piece ginger , roughly chopped
- generous pinch sea salt
- 3 tbsp groundnut oil
- To make the chilli paste, put all the ingredients into a small food processor and whizz to a fine paste. Stop the machine and scrape down the bowl two or three times to ensure it’s all evenly ground. Scrape the paste into a small bowl and set aside.
- For the curry, cut the goat shoulder into small, bite-size chunks and season with salt and pepper. Heat half the oil in a wide saucepan. Fry the meat in two batches until golden brown all over. After each batch, remove to a plate and set aside.
- Tip the chilli paste into the pan and stir over medium heat for 2-3 minutes until fragrant. Add the dried spices, sugar and curry leaves, if using. Continue to stir for another minute. Add the chopped tomatoes and stock to the pan and stir well. Reduce the heat, cover the pan and cook slowly for 3-4 hours until the meat is just tender.
- Remove the lid and skim off the excess oil. Gently simmer for another 20-30 minutes until the curry has reduced and thickened. The meat should be very tender. Season to taste and serve topped with coriander leaves.