| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 1 hour |
| Servings |
people
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Ingredients
- 1 kg Goat Curry Cut Large
- 1 tbsp ginger garlic paste
- 1 tsp turmeric
- Salt - to taste
For Kolhapuri Masala:
- 1 cup Coriander Seeds
- 1 tbsp Cumin seeds
- 1/2 cup coconut shredded dry
- 1 tbsp Sesame seeds
- 1/2 tbsp black peppercorns
- 1/2 inch cinnamon stick
- 1/2 Poppy seeds tbps
- 1/4 tsp Fenugreek Seeds
- 1 tsp fennel seeds
For Wet Masala:
- 1 cup onions roughly chopped
- 8 - 10 cloves garlic
- 1 cup cilantro leaves chopped
- 1 cup red chilli powder
For Gravy:
- 2 - 3 Red chillies
- 1 bay leaf
- 5 cloves
- 2 cardamom pods
- 1 cup onion chopped
- 1 tomato medium
- 8 tbsps kolhapuri masala
Ingredients
For Kolhapuri Masala:
For Wet Masala:
For Gravy:
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Instructions
- Marinate the goat with ginger, garlic paste, turmeric, salt and lemon, at least for an hour.
- Dry roast all the spices mentioned under dry masala until fragrant. Once the spices cool down, grind to a fine powder.
- Fry onion and garlic in oil till nicely brown. Once cool, make a paste of the onion, garlic, and coriander leaves.
- In a bowl mix the wet masala and dry masala well and set aside.
- In a heavy bottom pan, heat oil. Once hot, add the whole spices and let them get fragrant. Add the chopped onion to the pan, saute till its cooked and nicely browned. Add tomatoes. Fry until tomatoes are cooked thorugh.
- Add the marinated goat. Saute on high heat for 5-8 minutes. Reduce the heat, add 7-8 tbsp Kolhapuri masala and mix it well. Cook on low medium heat for 10-12 minutes.
- Add water till you get the gravy is of desired consistency and simmer until the goat is cooked through and tender.
Serving Suggestion:
- Garnish with chopped coriander.
- Serve hot with chapathis and a kachumber on the side.