Kerala style stewed goat curry with coconut milk
Ingredients
200g Choice cut of Goat (Shank, rack, shoulder & leg- boneless, cleaned)
200ml Goat stock
100gm Sliced onions
2nos Green chili (Slit)
4nos Garlic clove (Crushed)
2gm Ginger (Crushed)
2pcs Bay leaves
1tsp Peppercorn
2pcs Cloves
1pc Cassia bark
50ml Coconut oil
15no Curry leaves
100ml Coconut milk (Fresh)
Crushed peppercorn to taste
Green chili, ginger juliennes, & fried curry leaves for garnish.
Salt to taste
Method
Clean the meat properly and tap dry.
Take a thick-bottomed pan, and pour the stock into it. Add meat pieces, sliced onions(25 gms), crushed garlic, ginger, slit green chili (1 no), curry leaves (5no), salt, and whole spices.
Bring the broth to a boil. Braise the lamb chops till the meat becomes soft.
Drain out the stock and keep it aside. Pick the cooked meat and keep it aside as well. (Discard the whole spices and vegetables in the stock)
In a separate pan, heat the oil.
Add the remaining sliced onions and sauté till it gets soft. Add ginger garlic paste and cook for two minutes.
Add half the drained stock and meat, and cook them on a very slow flame.
Check seasoning. Add crushed peppercorn and fresh curry leaves.
After that, add the coconut milk and simmer for 2-3 minutes.
Garnish it with green chili, ginger juliennes, and fried curry leaves.
Traditionally it is served with Appam, but it goes well with Kall Dosai or Idli too. Boiled red rice is also a good option.
Note:
Meat can be braised in water if stock is not available.
The remaining broth can be seasoned, finished, and served as a soup.
You can use lamb meat as well.
Tinned coconut cream can be used, though fresh tastes the best.
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