Goat Curry from Sri Lanka

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Goat Curry from Sri Lanka

 

Ingredients

• 2 lb goat/lamb cut into bite sized pieces
• For the marinade
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1.5 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tbsp black pepper powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin powder
  • Salt
• 2 cups chopped onions
• 3-4 split green chilies
• 2 tsp fenugreek seeds
• a few curry leaves
• 2 cups coconut milk
• 1 tsp garam masala powder
• 2 tbsp lime juice

Method

Marinate the meat with a paste made out of the ingredients listed above, and keep aside for 15-20 minutes.
Heat oil in a pressure cooker (or a deep pan), and add the fenugreek seeds , onions, green chilies and curry leaves. Cook till the onions starts to brown.
Add the marinated meat pieces to the cooker (pan) and stir well.
Add half a cup of hot water (2 cups if not using a pressure cooker) and mix well. Cover the cooker, and pressure cook for about 6 minutes after the first whistle. (or for about 20 minutes if using a regular pan, make sure it is closed with a tight lid).
Open the cooker(or the pan), and add the coconut milk. Mix well, and keep cooking till the meat is really tender, for about 10 more minutes.
Add the garam masala, and the lime juice and mix well, just before removing from the heat.
Serve with rice or chapattis.