White Goat Curry

Spiced Sauce

• 4 onions, roughly chopped
• 2 blades of mace
• 5 cardamom, whole
• 4 cloves
• 1 tsp black cumin seeds
• 2 bay leaves
• 50g poppy seeds
• 300g almond flakes
• ¼tsp turmeric
• 3 green chillies, whole

Meat

• 1tbsp vegetable oil
• 4 cardamom
• 7cm stick cassia
• 4 onions, sliced
• 900g goat or lamb shoulder
• 1 green chilli, chopped
• 1 tsp salt

Method

Spiced Sauce

1. Add all the ingredients for the sauce into a pan and cover with water
2. Bring this to the boil and leave it to simmer for about 40 minutes until everything has cooked and become soft.
3. Leave to cool for a while then blend in a liquidiser until smooth. This may take a while to go completely smooth. (The smoother it is the better the final dish will be).

Meat

1. Meanwhile, in a second pan add 1 tbsp oil and leave to heat.
2. Add the cardamom and cassia bark for about 30 seconds then add the meat.
3. Stir and add the salt, put the lid on the pan and leave to cook for about 30 minutes on a low heat.
4. Add the sliced onions and chilli and sauté then replace the lid for another 20 minutes.
5. Once the meat is almost cooked through turn the heat up and fry so that the onions start to break down and melt into a sauce.
6. Remove the cassia bark and discard.
7. Pour in the spiced sauce and stir to coat the meat. Leave on a gentle heat for another 10-20 minutes or until the meat is tender and cooked through.