Goat curry

Name: Goat curry
Yield: Serves 6
Cuisine: Sri Lankan
Ingredients: 1 lemongrass stem, bruised; ½ teaspoon fenugreek seeds, lightly roasted; ½ teaspoon ground turmeric; 2 thin slices of ginger; 2 tablespoons tomato purée (concentrated purée (if offal not used); juice of ½ a lime; 1 teaspoon ground cumin; 7 cardamom pods, bruised; ½ teaspoon chilli powder; 1 teaspoon roasted curry powder; 2 teaspoons ground coriander; 450 g (1 lb) goat or lamb, preferably chump chops with bones; 1 sprig fresh curry leaves, leaves picked; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 stick cinnamon; 1 goat’s heart (optional); 1 goat’s liver (optional); 10 cm (4 in) piece pandanus leaf; 1 teaspoon meat curry powder

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

This dish traditionally includes the liver and heart of the goat, but it works just as well when tomato paste is substituted for the offal. You can also replace the goat with lamb.

Ingredients

450 g (1 lb) goat or lamb, preferably chump chops with bones
1 small onion, finely

Asia
Sri Lanka
Main course
Gluten-free
Spicy

Method

Chop the goat (including the offal, if used) into 2 cm (¾ in) pieces, leaving the bone in.

Place all the ingredients in a heavy-based saucepan, add