Kid Curry
A traditional Indian curry made with young goat meat, cooked with aromatic spices and simmered until tender. This recipe follows the same method as chicken curry but with a longer cooking time to ensure the meat is perfectly tender.
Ingredients
- 2 pounds Kid (young goat), hind-quarter or fore-quarter, cut into pieces (Cut into 16-18 pieces, approximately 1.5-2 inch pieces)
- 2 ounces Ghee (clarified butter) (About 4 tablespoons)
- 2 cups Water (Two breakfast-cupfuls)
- 1.5 teaspoons Salt
- 4 teaspoons Onions, ground or finely minced (About 2 tablespoons)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies or chili powder (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic or garlic powder
- 0.5 teaspoon Ground coriander seed, roasted (Optional, roast before grinding)
Instructions
- 1Cut the kid (young goat) quarter into 16-18 pieces of roughly equal size, about 1.5-2 inches each.
- 2Warm a large pot over medium heat and melt the ghee in it until it begins to bubble.
- 3Immediately when the ghee begins to bubble, add the ground onions, turmeric, chilies, ginger, garlic, and coriander (if using). Stir continuously until the mixture turns quite brown and fragrant.
- 4Add the cut-up kid meat and salt to the pot. Stir well to coat all pieces with the spice mixture, and continue stirring until the meat achieves a good light-brown color on all sides.
- 5Add the water to the pot and bring to a gentle boil. Reduce heat to low, cover partially, and allow the curry to simmer slowly until the kid meat is quite tender and the liquid has reduced to about half its original quantity. This will take approximately 45 minutes.
- 6Once the meat is tender and the sauce has thickened, remove from heat. Serve hot with rice or bread.
