Name: Garam Masala Baked Goat
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon ground mace; ½ teaspoon ground cloves; 1 tablespoon minced ginger; 2 fresh bay leaves; 2 teaspoons coriander seeds, roasted and ground; 2 teaspoons garam masala; 4 cloves garlic, minced; 2 teaspoons freshly ground black pepper; 75 g thick plain yoghurt; 1.25 kg kid goat leg, on the bone; 2 teaspoons Kashmiri chilli powder; 50 g blanched almonds; ¼ teaspoon ground green cardamom; 1 litre White Chicken Stock; 1 tablespoon chickpea flour; 2 brown onions, finely diced; 4 small green chillies, finely sliced; 3 teaspoons sea salt; 2 tablespoons Fried Shallot Slices; 2 tablespoons almond flakes, roasted; 100 g ghee; 25 ml fresh lime juice, strained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I have tasted many different curries during my travels through Rajasthan, most using kid or goat meat – which, curiously, is referred to as lamb or mutton, respectively. I have used tender milk-fed goat (kid) meat here but you can also make it with milk-fed spring lamb if you prefer. Based on the mild korma curries of Lucknow, this is more aromatic than hot-spicy and is a great introduction to the world of curry for timid eaters. One of our friends, Mark, is one of the best home cooks I kno