A toast to food: Kumar’s Sri Lankan goat curry

This week’s recipe uses kid meat and very nice it is too in this gently spiced Sri Lankan curry. The meat is from Ellie’s Dairy in the North Downs in Kent, bought from Debbie at Parson’s Green farmers market, pictured here. Debbie’s blog (ellie's diary) tells you all about rearing her herd of thoroughly spoiled goats (and who’s who) as well as the goings-on at the farm.

Debbie at her Ellie's Dairy Stall at Parson's Green farmers' market.
She's there every first Sunday of the month and sells delicious cheese too

The recipe is from her friend Kumar in Chicago and is very nicely balanced, a great one to make if you’ve got all the spices in already.
It has the added bonus of making your kitchen smell gorgeous for a whole day afterwards. For the aniseed, just crush up a star anise in a pestle and mortar.

Ingredients

500g of goat meat, cut into small pieces
1 medium-sized onion, finely chopped
1 tomato, finely chopped
3 dessertspoons coconut milk
4 cloves of garlic
A piece of ginger (the size of 2 walnuts)
Half a teaspoon each of mustard, cumin, aniseed and fenugreek seeds
(you can grind a star anise in a pestle and mortar)
1 tablespoon of black peppercorns
2 tablespoons of dry coriander
Half a teaspoon of turmeric powder
About 15 curry leaves
4 tablespoons of vegetable oil
Warm water
Salt to taste

Blend the garlic and ginger to make a paste and grind the black pepper to make a powder, then mix with the coriander powder

Heat the oil in a large saucepan. Once it’s hot, turn the heat to low and add the mustard, cumin, aniseed and fenugreek seeds and the curry leaves. After 15 seconds, add the finely chopped onions. All cooking should now be done on a low heat.

Fry the onions until golden brown. Add the ginger and garlic paste and stir well. Leave it for about two minutes. Now add the chopped tomatoes and stir in.

After a few minutes add the coriander and black pepper mix and stir well. Leave for another two minutes.

So tender! Goat meat is also low in fat and cholesterol,
but high in protein.

Now add the meat and stir all the ingredients well, before adding the turmeric powder. Mix in and leave for five minutes.

Now add enough warm water to just cover the meat, not more or it will be too watery and you don’t want to dilute the spices. Cover with a lid and leave to cook for 20 minutes. Add salt and cook for a further 10 minutes.

Once the meat is cooked, add the coconut milk and boil for five minutes.

It’s now ready, but you can leave the meat for a good six hours and warm it up again before serving. On the other hand, tuck straight in as I did. Good with rice and chapattis.