INDIAN CURRIED GOAT WITH PEPPERCORNS...

Like food with a kick? Hot and spicy? You'll love this.

Using curry powder instead of the leaves will give you an entirely different flavour...

1 Kg Goat Meat

1/4 Cup of Vegetable Oil

1 Onion Chopped

2 Onions Sliced

1/4 Cup Plain Yoghurt

1/2 Cup Fresh Curry Leaves

1 Teaspoon Sugar

2 Tablespoons Peppercorns

2 Tablespoons Ground Coriander

1 Tablespoon Ground Tumeric

1 Teaspoon Ground Ginger

1 Tablespoon Garlic Powder

1/2 Cup Tomato Paste

Salt and 1 Seasoning Cube

2 Cups of Water

Heat 1 teaspoon of vegetable oil  in a pot  and add the chopped onions when the oil is hot. Allow it to cook until soft and translucent. Transfer the onions into a blender and add curry leaves and peppercorns into the same pot.

Cook for about 3 minutes or until the leaves have wilted down and looks like its almost about to burn. Add coriander and allow to cook for another 30 seconds.

Add the contents of the pot to the blender and add half a cup of water and blend.

In the pot, add the remaining oil and toss in the sliced onions and sugar, allow them cook together for about one minute. The sugar will caramelize over the onions giving it a sweet taste. Add garlic and ginger and cook down for another 2 minutes.

Add all the other spices, tomato paste, blended curry and peppercorn paste, yogurt (yogurt will tone down the spiciness especially for people who may not be able to handle it, you don't have to use it if you think you don't need it) and goat meat. Season with salt and 1 seasoning cube. Add the remaining water, turn down the heat and allow to cook slowly until meat is tender. Add more water if/when required.

Serve with basmati rice and fried ripe plantain.

Namaste!