2 lbs lean goat meat cut up in about 1-2 inch pieces ½ onion, chopped (set one tbsp aside) ¼ c fresh cilantro, chopped 4-5 garlic cloves, crushed 2-3 fresh, red chili peppers 1 ½ tbsp garam masala ½ tsp turmeric powder ½ tsp salt or to taste
2 tbsp vegetable oil ¼ tsp fenugreek seeds 3 tbsp yellow curry powder A pinch of cumin seeds 2-3 cups chicken stock or to taste ¼ tsp ground cumin
Prepare the goat meat by trimming off fat and tendons, and then pressure-cooking the meat for 10 minutes. The meat should be in the water; this will create a milder flavor and more tender meat.
Drain the meat, and mix well with the onion, cilantro, garlic, peppers, garam masala, turmeric, and salt. Cover and refrigerate for 1-2 hours.
Once the meat has marinated, begin the next step. Heat the oil in a large non-stick pan or Dutch oven to medium, and then add the cumin and fenugreek seeds and roast until golden brown.
Add the remaining one tablespoon of onion and cook until golden – the spices will turn almost black, but that’s okay.
Add the curry powder and cook for 30 seconds, stirring constantly so that it doesn’t burn.
Add the goat meat mixture. Raise the heat to high for a few minutes to get the mixture cooking, and then reduce it to medium for about 15 minutes.
Add the stock, and simmer gently for 30 to 40 minutes or until the meat is tender.
Stir in the ground cumin and serve over basmati rice.