Black Pepper Goat Curry

Black pepper is found in abundance in Kerala (South India); coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 309 Calories

Ingredients

• ½ cup water
• 1 tablespoon salt
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 5 cloves garlic, minced
• ½ cup tomato paste
• 1 tablespoon ground turmeric
• 2 tablespoons whole black peppercorns
• 2 tablespoons ground coriander
• ½ cup fresh curry leaves
• 2 inch piece ginger, minced
• 2 tablespoons cayenne pepper, or amount to taste
• 1 pound goat stew meat, cut into 1-inch cubes

Recipe Instructions

Step 1

Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.

Step 2

Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

Step 3

Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.

Step 4

Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.