A delicious way to incorporate goat meat into your diet.
Heat oil in a casserole dish over medium heat, add the dried bay leaves, cumin seeds, cinnamon stick, cardamom pods and whole cloves and cook until fragrant.
Add the onions and cook until golden brown.
Add the garlic and ginger paste, cook for 1 min then add the ground spices (add 2 tbsp of water to stop the spices from burning). Cook spices until you see some oil separation around the edges.
Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 minutes or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook covered for 1 ½ hours.
In the meantime, combine yoghurt, mint leaves and sugar to make the mint yoghurt.
Add the tomato paste and more water if sauce is too thick. Cook for a further 3 – 5 minutes and remove from the heat.
Serve hot with mint yoghurt.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe by Montie Waraich from Singapore House, South Australia, for aussiegoat.com.au
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