black pepper goat curry

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1/2 cup fresh curry leaves
• 2 tablespoons whole black peppercorns
• 2 tablespoons ground coriander
• 1/2 cup water
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 2 inch piece ginger, minced
• 5 cloves garlic, minced
• 2 tablespoons cayenne pepper, or amount to taste
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1/2 cup tomato paste
• 1 pound goat stew meat, cut into 1-inch cubes
• 1/2 cup water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• heat 1 teaspoon of oil in a saucepan over medium heat. stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. scrape the onion into the container of a blender, and set aside.
• return the saucepan to the stove, and stir in the curry leaves and peppercorns. cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. stir in the coriander, and cook 1 minute more. scrape the curry leaves into the blender, and pour in 1/2 cup of water. blend until the mixture has turned into a coarse paste.
• heat 3 tablespoons of oil in the saucepan over medium heat. stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.
• mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.