Railway goat curry

• serves 4

• Preparation time:

• Cooking time:

Ingredients

Sunflower Oil 100 ml

Garam Masala Whole
Bay Leaf 3
Cinnamon 1 inch
Green Cardamom 6 pods
Clove 9
Mace Threads/Powder 1 tsp

Spanish Onion 2
Ginger Paste 1½ tbsp
Garlic Paste ½ tbsp
Tomato 3
Turmeric ½ tsp
Chilli Powder 1 tsp
Coriander Powder 1 tbsp
Goat Meat with bone 1½ Kg
Fresh coriander leaves 5 sprigs
2 tbsp oyster sauce
2 tbsp roasted peanuts
1 tbsp black pepper
2 cloves of garlic
2 tsp fish sauce
1 tsp salt
1 tbsp oil
1 teaspoon chopped coriander root
¼ cup coriander leaves for garnish

Method

• 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.

Notes

To find out what else is on the menu at Wooloomooloo's iconic Indian restautarnt Aki, head to their website http://www.akisindian.com.au/