Slow-cooked goat masala, inspired by the royal palace kitchens of Rajasthan
125g coriander, chopped
400g full fat Greek yoghurt
275g thick green chillies, slit and deseeded
3 large red onions, thinly sliced
75g ginger, thinly shredded
6 garlic cloves, sliced
2½ tsp ground cumin
1kg goat meat from the neck or shoulder, boneless, cut into 3-4cm cubes
Heat the oven to 170C.
Mix the coriander and yoghurt together. You can also liquidise both ingredients in a blender or use a stick blender for a smoother texture. Add the chillies, sliced onions, shredded ginger, sliced garlic and cumin.
Melt the ghee in a sturdy casserole, add the meat and its yoghurty masala, and bring to a simmer. Cover with foil and seal with a tight-fitting lid.
Transfer the pot to the oven and cook for about 1½ hours, until the meat is tender and the masala thickened.
Spoon off any excess ghee (although in India this wouldn’t be done as the fat adds to the flavour) and serve with a stack of flatbreads. This dish tastes better if left to mature and mellow for a day or so before serving.
ALTERNATIVE: Lamb, hogget or mutton can be used instead of goat meat for this recipe. Allow for 30 mins extra cooking time if using mutton.
Recipe: Roopa Gulati