Jaffna, in Sri Lanka, is known for its own style of spicy cuisine. This recipe for goat curry is as simple as popping all the ingredients in a pot and allowing it to simmer until the meat is tender and the gravy is thick and rich. I’ve substituted the traditional village addition of liver and heart with tomato paste. You can also use lamb instead of goat.
• 400 gm goat, preferably chump chops with bones
• 1 cinnamon stick, broken into pieces.
• 7 cardamom pods, crushed.
• 2 tsp roast coriander powder
• 1 tsp roast cumin powder
• 1 tsp Jaffna curry powder
• 1 tsp dark roast curry powder
• ½ tsp fenugreek seeds, lightly roasted
• ½ tspc hilli powder
• ½ tsp turmeric
• 2 tbsp tomato paste (instead of offal)
• 200 ml coconut milk
• 150 ml vegetable oil or 2 tbsp ghee
• 100 g diced onion
• 1 sprig curry leaves, leaves picked
• 2 garlic cloves, crushed
• 2 thin slices ginger, peeled, finely sliced
• 3 green chillies
• 10 cm piece pandan leaf, torn
• 10 cm lemongrass stalk, chopped
• ½ lime, juiced
Chop the goat into 2 cm pieces with the bone in.
Place the dry spices, tomato paste and coconut milk into a large bowl with the goat to marinate.
Place a heavy-based pan o high heat and add the oil. Add the onion, curry leaves, garlic, ginger, chilli, pandan leaf and lemongrass and sautee for a few minutes until the onion is translucent.
Add the goat mixture to the pan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.
Add the lime juice and season to taste.