Ingredients
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¼ cup whole-milk plain yogurt
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1 tablespoon minced fresh ginger
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2 teaspoons minced garlic
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2 teaspoons ghee or neutral oil, such as canola or avocado
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½ teaspoon salt
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½ teaspoon ground turmeric
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¼ teaspoon crushed red pepper
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1 ½ pounds boneless goat or lamb, preferably from shoulder or leg, trimmed
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1 tablespoon coriander seeds
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2 teaspoons cumin seeds
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½ teaspoon fennel seeds
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3 tablespoons ghee or canola oil
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1 cup finely chopped onion
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2 medium tomatoes, chopped (about 2 cups)
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1 teaspoon garam masala
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¼ teaspoon salt
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½ cup low-sodium chicken broth
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Fresh cilantro for garnish
Directions
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To prepare marinade: Combine yogurt, ginger, garlic, 2 teaspoons ghee (or oil), 1/2 teaspoon salt, turmeric and crushed red pepper in a medium bowl. Add goat (or lamb) and vigorously massage the marinade into each piece by hand. Cover and marinate for at least 12 and up to 24 hours.
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To prepare curry: Remove the marinating goat (or lamb) from the refrigerator and let stand at room temperature for 30 minutes.
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Toast coriander, cumin and fennel seeds in a large saucepan over medium heat, stirring occasionally, until very fragrant, 2 to 3 minutes. Cool slightly. Grind to a fine powder in a clean coffee grinder or mortar and pestle.
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Wipe out the pot, add ghee (or oil) and heat over medium-high heat. Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes. Add tomatoes and cook, stirring frequently, until most of the liquid has evaporated, 3 to 5 minutes. Add the ground seeds, garam masala and salt and cook, stirring, until fragrant, about 30 seconds.
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Add the goat (and all of the marinade). Pour in broth, stirring to scrape up any bits from the bottom of the pan. Bring to a boil, then reduce heat to simmer. Cover and cook, stirring occasionally, for 1 hour. Uncover and continue cooking, stirring occasionally, until the meat is very tender and the sauce is reduced, about 1 hour more. Serve topped with cilantro, if desired.
