Taste the award-winning flavours of Kumar Mahadevan's signature curry dish.
Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.
Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.
Add the garlic paste first and cook for a minute
Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.
Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.
Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.
Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.
Sprinkle with fresh coriander leaves for garnish before serving.
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